Coffee and Walnut Christmas Cake

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.

When it comes to decorating your cake nearer to the big day, we have lots of inspiration, the Alpine Christmas cake being a particular favorite of ours!

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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Cal/Serv:
384

Makes:

20


servings

Prep Time:

0

hours

25

mins

Cook Time:

2

hours

20

mins

Total Time:

2

hours

45

mins

For the soaked fruit

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

1/2 tbsp.

ground cinnamon

125g

walnuts, roughly chopped

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  1. For 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.
  2. Preheat 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.
  3. For 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.
  4. Gradually 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.
  5. Scrape into the prepared tin and smooth to level. Bake for 2hr 20min, or until a skewer inserted into the center 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
  • Fiber: 3g

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