Yule slice

Prep: 15 mins Cook: 1 hr - 1 hr, 45 mins

More effort

Cuts into 16 thin slices
Perfect for health-conscious people who still like a Christmas treat, this is dairy-free and full of fruit and nuts

Nutrition and extra info

  • Freezable
  • Dairy-free

Nutrition: per serving

  • kcal322
  • fat16g
  • saturates2g
  • carbs41g
  • sugars36g
  • fibre3g
  • protein7g
  • salt0.15g
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Ingredients

  • 200g walnut halves
    Walnuts

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 100g hazelnut
    Hazelnuts

    Hazelnut

    hay-zl-nut

    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 50g blanched almond
  • 200g raisin
  • 100g pitted date, chopped
    Dates

    Date

    da-ate

    Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

  • 200g dried apricot, chopped
  • 140g glacé cherry or pineapple
  • 100g plain flour
  • 2 tsp mixed spice
  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 175g dark muscovado sugar
  • 3 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp vanilla extract
  • icing sugar, for dusting

Method

  1. Heat oven to 150C/fan 130C/gas 2. Line the base and sides of a 1.5-litre loaf tin (a long thin one is best) with baking parchment. Mix the nuts and dried fruit thoroughly in a large bowl using your hands. Sift in the flour, spice and baking powder, then add the sugar and mix everything well. Beat the eggs with the vanilla, then add to the dry mix, turning everything together well until there is no dry mix visible.

  2. Turn into the prepared tin and smooth the top. Bake for 1½-1¾ hrs, then cool in the tin for 15 mins. Turn out, peel off the paper and cool on a wire rack. Dust the top thickly with icing sugar, to serve.

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Comments (28)

thoraallan's picture

the top burns really easily, anyone know how to stop this?

yurrnae's picture

I haven't tried this recipe yet. And am still not sure if I will - husband is diabetic, so I try not to have too much swet stuff available. Though I think that something like this would actually work quite well - cos you'd only take one piece!
As far as the cutting goes, if it's so difficult to cut a thin slice - why not cut a thick slice, then cut that into 2 or 3 or 4 up and down, to get a "thick stick"?
You'll still get a share of the fruit and nut - and it is much easier to eat a thick stick than a thin slice!

willsyk's picture
5

I made this for my family as i don't like it myself and they loved it, it was hard to cut with a knife without ending up like doorsteps, but i tried a clean cheese board with a cheese wire attached and it was quite easy.

lindapoliquin's picture
5

Just like my mum used to do

jossie's picture

I have tried this cake and believe,its wonderful. My only problem was that I could not cut out thin slices (same as seen on the picture) Must we have a special knife?

stelaholder's picture
4

I put more cherries than raisins.
Really tasty. The only problem was slicing into thin slices like in the photoghraph. Will definitely make it again.

seager's picture
4

I have made this log a couple of times ,it just doesn't last it so nice.I did mix pecans with the walnuts & added cranberries to the raisins

kellyc's picture
5

Used currants instead of raisins, only because I don't like raisins. used half cherries and half pineapple and added some pecans which was nice. Delicious but beware easy to burn the top.

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