Yule slice

Yule slice

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(15 ratings)

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


  • 200g walnut halves



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

  • 100g hazelnut



    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 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 eggs



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

  • 1 tsp vanilla extract
  • icing sugar, for dusting


  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, questions and tips

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9th Nov, 2011
Very good cake. Great if you need a festive cake for those needing heart healthy options. For the slicing, I found a proper serrated knife best (like a small bread knife) to saw evenly through.
9th Jul, 2011
Hi with reference to using an egg, you could try egg substitute which is both suitable for vegetarians and folks with high cholesterol. I get mine off the internet, as I can't find it in stores locally, or you could use half a mashed banana or a little apple sauce and a tea spoon of bi carb as this does the same job. Hope that helps.
16th Feb, 2011
I made this for Christmas Eve and everyone loved it! My daughter is Milk intolerant so this was a perfect recipe. I even put a roll of marzipan in the middle to make it more like Christmas Stolen.
23rd Dec, 2010
This is lovely! When I bake, I never usually want to eat what I've made (I know that's a bit strange!). This, however, I have been nibbling non-stop! Thumbs up!
21st Dec, 2010
This cake was a resounding hit with my work colleagues who devoured it in record time. Very easy to make, tastes delicious and is a winner on every level.
14th Dec, 2010
Roberta this recipe does not state it is for vegetarians! Made this for my lovely friend who is lactose intolerant and to say she was grateful is an understatement! Makes the house smell christmassy =]
2nd Dec, 2010
I haven't made this cake yet, but with all the fruit in it i think the sugar is not needed. I am going to give it a try without and let you all know.
1st Dec, 2010
Janet there are vegetarians that do not include eggs in their diet!
11th Aug, 2010
Just wonderful.I used the tip with the greaseproof and had no trouble. On the issue of dairy free maybe Barbara you need some help with the definition it means free of milk and milk products. As far as I am aware eggs come from chickens!
7th Dec, 2009
How can this recipe be dairy free when it contains egg??


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