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
300g
sultanas
300g
raisins
150g
dried figs, chopped
125g
pitted dates, finely chopped
300ml
coffee liqueur, we used Tia Maria
75ml
espresso or strong coffee
For the cake
200g
unsalted butter, softened, plus extra to grease
225g
dark brown soft sugar
4
medium eggs, beaten
200g
plain flour
1Tbsp.
mixed spice
1/2Tbsp.
ground cinnamon
1tsp.
ground allspice
125g
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
