Christmas Cake Slices

Boozy, fruit & nutty! Moist with an amazing combination of fantastic winter spices & the twinklings of Hennessy Brandy and Jameson Whiskey with a soft marzipan & fondant frosting.


1. In a large mixing bowl, pour the spirits (whiskey and brandy)
2. Add the fruit and nuts and mixed peel
3. Add the vanilla sugar
4. Crumble in the muscavado sugar
5. Now give it all a nice stir around, nice and gently, make your Christmas Wish!
6. Now add your spices and stir all your ingredients together
7. Melt your butter and add your golden syrup and stir it together and then pour over all your ingredients and blend it through
8. Now add your orange, rum and almond essence and stir together. You can pre-heat your oven now to 140oC
9. Beat the eggs gently and pour over your ingredients and stir them well but gently
10. Next step, we fold in the sieved flour, two tablespoons at a time.
11. Final step - we divide the mixture between our two tins/dishes and smooth the mixture into the edges
12. Bake in the middle shelf of your oven at 140oC for 1hr 18 minutes.
13. Remove from the oven and leave in the tins until cold before frosting!

Frosting Time!

Now if you prefer to use royal icing or fondant icing, that's perfectly fine but I just happen to have some extra pre-rolled white fondant icing and natural marzipan.

A) Melt 2 tablespoon2 of Lyles Golden Syrup and brush over your cakes
B) Pour about 3 tablespoons of whiskey or brandy into a little cup and brush over the cake
C) Lay your rolled marzipan on top of the cake and gently press down and trim off any excess
D) Brush the top of the marzipan with more melted Golden syrup and whiskey or brandy
E) Lay your rolled fondant icing on top of the cake and gently press down and trim off any excess
F) Cut into slices and arrange on a plate for serving!

*Original Recipe by L. Shannon. The Candlebridge Bakery & Soup Kitchen ~ Monday, 31st December 2012



Large Farmhouse Eggs (Room Temperature & Beaten) 3
Butter (melted) 6oz

Dry Ingredient

White Soft Ready-To-Roll Fondant Icing 1 Packet
Plain Flour 8oz
Natural Marzipan (non Coloured) 1 Packet
Lyles Golden Syrup
Jameson Whiskey

Equipment You Will Need

8' X 6' X 1' 2 Tins/Oven Baking Dishes
Mixing Bowl 1 Large


Natural Orange Essence 1 Teaspoon
Rum Essence 2 Teaspoons
Natural Almond Essence 3 Teaspoons

Fruit & Nuts

Dessicated Coconut (Unsweetened) 5oz
Mixed Peel 4oz
Sultanas 11oz
Walnuts (halved & Quartered) 1oz
Flaked Almonds 2oz

Spirits & Syrup

Lyles Golden Syrup 1 Tablespoon
Hennessy Brandy 60mls
Jameson Whiskey 200mls

Sugar & Spice

Ground Nutmeg 1 Tablespoon
Ground Ginger 1 Tablespoon
Ground Cloves 1 Tablespoon
Cinnamon 2 Tablespoonz
Ground Mixed Spice 3 Tablespoons
Vanilla Sugar 1oz
Dark Brown Muscavado Sugar 3oz
Light Brown Muscavado Sugar 3oz

Hints 'n' Tips

Star Tips!

1. When working with Golden syrup or Treacle, always boil the kettle and pour some boiling hot water into a little cup and dip your teaspoon or tablespoon in before you dip into the syrup or treacle, it will slide off the spoon so much easier!

2. Remember, preheating an oven to 140oC won't take that long, so for economical reasons and preserving energy, wait till you're at the half way point of this recipe before you preheat your oven!


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this is a "Kitchen Genius" moment .. to write a recipe like this on New Year's Eve 2012 and for it work out so beautifully, just gorgeous and very moreish! Hope you like them!!
These sound great. How lovely to have a "kitchen genius" moment to end the last year and start the new one. Now I just have to decide if I am going to make these 'out of season' or wait until this Christmas!
These could be "Easter Bunny Slices"
Make some Lemon flavoured yellow icing and drizzle it over the white fondant
then decorate it with some little fluffy chickens or rabbits and candy eggs