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LLH x Whitworths Christmas Cake

LLH x Whitworths Christmas Cake

It's never too early to get your bake on and get everyone in the kitchen feeling festive and stirring that fruits batter. So have a go at this delicious and super easy recipe that you will need to feed for a few weeks with brandy, sherry or whatever you prefer! And watch this adorable video while you do, cakes make all the difference!
  • 140g Unsalted Butter – 1 Cup
  • ½ cup coconut sugar
  • 1 Cup Buckwheat Flour
  • ¼ cup Chopped almonds
  • 1/3 cup ground almonds
  • 1 Orange Juice and Zest
  • Pinch ground cloves
  • ¼ tsp ground ginger
  • ¼ tsp star anise ground
  • ½ tsp fennel and carawy seeds crushed
  • ½ tsp ground cinnamon
  • 3 eggs
  • 2 Cups Raisins
  • 2 Cups Sultanas
  • ½ cup cranberries chopped
  • ¼ cup dried apricots choppedSoaked in 300ml sherry and orange zest for at least 3 days
Melt the butter gently with the coconut sugar, stirring to dissolve. Sift the flours and spices together in a large mixing bowl. Whisk the eggs into the melted butter quickly so as not to scramble them, adding ½ the orange juice and all the zest. Fold into the flours and nuts carefully, adding the fruit. Double line an 8 inch cake tin. Scrape the mixture into the tin. Bake at 140 for 2 hours until golden brown. Leave to cool in the tin and spend the next week or two feeding it with brandy if you want. Spearing it all over with a cocktail stick or skewer, and then spooning a tiny bit of brandy into the holes. Cover tightly with tin foil and store in a tin until needed. Decorate with holly, fruit and nuts and charms. Marzipan and icing can be rolled out and added on as optional extras!