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Christmas Cake Recipe Kit (Traditional and Plant-Based Recipes Available)

Christmas Cake Recipe Kit (Traditional and Plant-Based Recipes Available)

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Our famous christmas cake recipe kit is back! All the dry ingredients you need for this year’s Christmas cake, full to the brim of delicious fruit and nuts. 

Make this one early, and ‘feed’ with brandy, sherry, whisky or rum (we used amaretto last year and it was DELICIOUS) every few weeks until you ice it. We’ve pre-measured the ingredients for you so it’s nice and simple to make, and of course there's a plant-based version (the best vegan christmas cake recipe!) or a traditional recipe available. Makes 12-15 slices.

What’s In The Kit ? (Plant-Based Recipe)

1kg mixed dried fruit

  • 150g raisins (organic raisins (99.6%), organic sunflower Oil (0.4%))
  • 150g sultanas (organic sultanas, sunflower oil (0.3%))
  • 150g currants (100%)
  • 150g cherries (cherries, glucose fructose syrup, sugar, citric acid, preservative: potassium sorbate, colour erythrosine e127, sulphur dioxide)
  • 150g cranberries (cranberries (69%), apple juice concentrate (30%), sunflower oil (< 1%))
  • 150g apricots (apricots, rice flour, sulphur dioxide)
  • 100g mixed peel (orange peel, lemon peel, glucose syrup, preservatives e202, e220, sulphur dioxide)

200g soft light brown sugar (unrefined cane sugar (100%))

175g self raising flour (organic wheat flour, raising agents)

100g ground almonds (almonds (100%))

100g flaked almonds (almonds (100%))

4 tbsp of chia seeds

2 tsp mixed spice (coriander, cinnamon, fennel, ginger, caraway, cloves, nutmeg, pimento)

1 tsp cinnamon (100%)

Allergens

Contains: WHEAT, GLUTEN, NUTS, SULPHITES.

 

Please be aware that allergens including cereals, gluten, nuts, peanuts, mustard, sesame, milk, soya, sulphites and lupin are present in our store. These can be present in the form of granules, dust and airborne particles. 

If you have any questions about ingredients or allergens, please get in touch.

You'll Need To Add

250g of coconut oil

150ml of brandy, sherry, whisky or rum, or our favourite… amoretto! (visit our neighbours at Rehills, and you’ll be spoilt for choice !)

How To Make It (Plant-Based Recipe)

Step 1

Put the dried fruit, the alcohol, the coconut oil and the sugar into a large pan over a medium heat.

 

Step 2

Bring to the boil, then lower the heat and simmer for 5 mins. Tip the fruit mixture into a bowl and leave to cool.

Step 3 

Heat oven to 150C/130C fan/gas 2. Line a deep 20cm tin with baking parchment then wrap a double layer of paper (newspaper or other thick paper) around the outside – tie with some string to secure.

Step 4

Mix the chia seeds with 150ml tap water. Leave to sit for 5 mins until gel-like and thick.

Step 5

Add the flour, the ground and flaked almonds, spices and chia seed mix to the fruit mixture and stir well.

Step 6

Tip the mixture into your prepared tin and level the top with a spatula. Bake in the centre of the oven for around 2 hours.

Step 7

Remove the cake from the oven, pierce the top with a skewer and spoon over 2 tbsp of the alcohol. Leave the cake to cool completely in the tin.

Step 8

To store, peel off the baking parchment then wrap in more parchment paper and place into an air tight container. Feed the cake with 1-2 tbsp alcohol every two weeks until you ice it.

What’s In The Kit ? (Traditional Recipe)

1kg mixed dried fruit

  • 150g raisins (organic raisins (99.6%), organic sunflower oil (0.4%))
  • 150g sultanas (organic sultanas, sunflower oil (0.3%))
  • 150g currants (100%)
  • 150g cherries (cherries, glucose fructose syrup, sugar, citric acid, preservative: potassium sorbate, colour erythrosine e127, Ssulphur dioxide)
  • 150g cranberries (cranberries (69%), apple juice concentrate (30%), sunflower oil (< 1%))
  • 150g apricots (apricots, rice flour, sulphur dioxide)
  • 100g mixed peel (orange peel, lemon peel, glucose syrup, preservatives e202, e220, sulphur dioxide)

200g soft light brown sugar (unrefined cane sugar (100%))

175g self raising flour (organic wheat flour, raising agents)

100g ground almonds (almonds(100%))

100g flaked almonds (almonds (100%))

2 tsp mixed spice (coriander, cinnamon, fennel, ginger, caraway, cloves, nutmeg, pimento)

1 tsp cinnamon (100%)

Allergens

Contains: WHEAT, GLUTEN, NUTS, SULPHITES.

Please be aware that allergens including cereals, gluten, nuts, peanuts, mustard, sesame, milk, soya, sulphites and lupin are present in our store. These can be present in the form of granules, dust and airborne particles. 

If you have any questions about ingredients or allergens, please get in touch.

You'll Need To Add

  • 250g pack of butter
  • 4 large eggs
  • 150ml of brandy, sherry, whisky or rum, or our favourite… amoretto! (visit our neighbours at Rehills, and you’ll be spoilt for choice.)

How To Make It (Traditional Recipe)

Step 1

Put the dried fruit, the alcohol, the butter and the sugar into a large pan over a medium heat.

Step 2

Bring to the boil, then lower the heat and simmer for 5 mins. Tip the fruit mixture into a bowl and leave to cool.

Step 3 

Heat oven to 150C/130C fan/gas 2. Line a deep 20cm tin with baking parchment then wrap a double layer of paper (newspaper or other thick paper) around the outside – tie with some string to secure.

Step 4

Add the flour, the ground and flaked almonds, spices and eggs to the fruit mixture and stir well.

Step 5

Tip the mixture into your prepared tin and level the top with a spatula. Bake in the centre of the oven for around 2 hours.

Step 6

Remove the cake from the oven, pierce the top with a skewer and spoon over 2 tbsp of the alcohol. Leave the cake to cool completely in the tin.

Step 7

To store, peel off the baking parchment then wrap in more parchment paper and place into an air tight container. Feed the cake with 1-2 tbsp alcohol every two weeks until you ice it.