It's that time of year again! Stir up Sunday falls on Sunday, 20th November and there's no better cake to bake than our Coffee and Walnut Christmas Cake.
If you don't like the sound of this Christmas Cake, then we have lots of other recipes to choose from.
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Yields:
20 serving(s)
Prep Time:
25 mins
Cook Time:
2 hrs 20 mins
Total Time:
2 hrs 45 mins
Cal/Serv:
384
Ingredients
For the soaked fruit
300 g sultanas
300 g raisins
150 g dried figs, chopped
125 g pitted dates, finely chopped
300 ml coffee liqueur, we used Tia Maria
75 ml espresso or strong coffee
For the cake
200 g unsalted butter, softened, plus extra to grease
225 g dark brown soft sugar
4 medium eggs, beaten
200 g plain flour
1 Tbsp. mixed spice
1/2 Tbsp. ground cinnamon
1 tsp. ground allspice
125 g walnuts, roughly chopped
Directions
Step 1For the soaked fruit, in a large non-metallic bowl mix the dried fruit, coffee liqueur and espresso/coffee. Cover and leave to soak overnight (or 12hr) at room temperature.
Step 2Preheat oven to 150°C (130°C fan) mark 2. Grease and line a 20.5cm round, deep cake tin with baking parchment. Next, wrap a double layer of baking parchment or newspaper around the outside of the tin, securing it with string - this will help prevent the sides of the cake from over-browning.
Step 3For the cake, using a freestanding mixer, or a handheld electric whisk and large bowl, beat the butter and sugar until light and fluffy, about 5min.
Step 4Gradually add the eggs, beating well after each addition. Sift in the flour and spices and beat briefly to combine. Add the soaked fruit mixture and walnuts and fold in using a large metal spoon.
Step 5Scrape into the prepared tin and smooth to level. Bake for 2hr 20min, or until a skewer inserted into the centre comes out clean. Leave to cool completely in the tin.6 If storing, wrap cooled cake (still in its parchment) in several layers of clingfilm, followed by a layer of foil. Store in a cool, dark place for up to 3 months.
To store and feed: After two weeks, unwrap the cake, prick the top all over with a skewer and pour over 1tbsp coffee liqueur or brandy. Rewrap and store as before. Feed the cake like this every 2-3 weeks, if you like, rewrapping carefully after each addition.
Per serving:
Calories: 384
Protein: 5g
Total fat: 14g
Saturates: 6g
Carbs: 50g
Total sugars: 42g
Fibre: 3g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
