Salted caramel Christmas cake served on a cake stand

Salted caramel Christmas cake

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(2 ratings)

Prep: 35 mins Cook: 2 hrs, 40 mins

Easy

Serves 14

Try a modern twist on a traditional Christmas cake with this salted caramel version. Laced with chunks of toffee and dates, plus a crunchy, nutty topping, it’s a real treat

Nutrition and extra info

Nutrition: Per serving

  • kcal726
  • fat43g
  • saturates14g
  • carbs68g
  • sugars51g
  • fibre4g
  • protein11g
  • salt0.6g
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Ingredients

  • 230g unsalted butter, softened, plus extra for the tin
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 150g pecans, finely chopped
    Pecan nuts

    Pecan

    pee-kan

    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • 100g hazelnuts, finely chopped
    Hazelnuts

    Hazelnut

    hay-zl-nut

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

  • 200g dates, roughly chopped
  • 300g sultanas
  • 100g toffee, roughly chopped
    Toffee

    Toffee

    toff-ee

    There are few secrets to toffee. It is simply sugar that has been

  • 225g plain flour
  • ½ tsp fine sea salt
  • 200g light brown soft sugar
  • 50g ground almonds
  • 4 large eggs
    Eggs

    Egg

    egg

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

  • 2 tbsp black treacle
  • 4 tbsp spiced rum
    Dark rum cocktail with a lime slice

    Rum

    rhum

    Rum is a type of spirit based on sugar cane. First produced in the 1600s on slave plantations in…

  • 3 tbsp dulce de leche

For the topping

  • 100g golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup

  • 50g unsalted butter
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • ½ tsp sea salt flakes
  • 50g pecans
    Pecan nuts

    Pecan

    pee-kan

    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • 100g blanched hazelnuts
    Hazelnuts

    Hazelnut

    hay-zl-nut

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

  • 50g flaked almonds
    Almond

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 50g plain flour

Method

  1. Heat the oven to 160C/140C fan/gas 3. Butter the base of a loose-bottomed 20cm cake tin that is at least 7cm deep. Line the base with baking parchment, then wrap a wide band of parchment around the outside of the tin and tie to secure, so the cake won’t burn.

  2. Combine both types of nuts, the dates, sultanas and toffee in a bowl, then mix the flour, salt, sugar and almonds together in another bowl. Beat the butter, eggs, treacle and rum into the flour mixture with an electric whisk until smooth. Stir the fruit and nut mix into the wet ingredients, then gently fold through the dulce de leche to create a ripple effect. Spoon the mixture into the prepared tin and level with the back of a spoon. Bake for 1 hr, then reduce the oven to 150C/130C fan/gas 2. Cover the cake with a circle of baking parchment and bake for another 1 hr 25 mins, or until a skewer inserted in the middle comes out clean. Set aside (don’t remove from the tin) and increase the oven temperature to 200C/180C fan/gas 6.

  3. To make the topping, gently heat the syrup and butter in a pan. Stir in the salt, pecans, hazelnuts, almonds and flour. Remove the parchment circle from the cake, then dot the surface with the topping and bake for 12-15 mins more until golden. Leave to cool in the tin, then remove and decorate with ribbon, if you like. Will keep in an airtight container for up to two weeks.

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Comments, questions and tips

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Rosiecrad
29th Dec, 2019
5.05
I made this cake for Christmas Day, it’s a truly delicious cake, like a traditional Christmas cake but with a sweeter, lighter modern twist. It fitted my 8 inch deep cake tin absolutely fine, I had no problems with the recipe.
Janette Burrows's picture
Janette Burrows
20th Dec, 2019
4.05
... followed this recipe to the letter and the tin dimensions etc... its way too deep and is a ridiculously difficult to think how this will slice ... the measurements of the tin are not correct for the ingredients... I am an experienced cook and have made lots of cakes over the years but this recipe is flawed... I will probably remake it with a much bigger dimension tin !!
Lauren Cleever's picture
Lauren Cleever
12th Dec, 2019
What would you change on the cooking time if you were to make thing into 12x smaller cakes using same recipe?
lulu_grimes
16th Dec, 2019
Hi Lauren, I'm afraid we haven't tested this as smaller cakes so I can't be definitive about a cooking time. Have a look at the recipe I've pasted below which may help, it makes 8 and they take 30 mins at 180C. If you make 12 and cook them at 160C as suggested in this recipe I think you would need to check them after 20 mins and then at intervals. How long they take to cook will depend on whether you use tins etc I hope this helps. https://www.bbcgoodfood.com/recipes/2562/little-frosty-christmas-cakes
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