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Serves 12


8 oz. butter, softened
8 oz. dark brown sugar
4 eggs
4 oz. all-purpose flour
4 oz. self-raising flour
2 tsp. Jamaican allspice
10 oz. golden raisins
6 oz. dried mangoes, coarsely chopped
6 oz. dried bananas, coarsely chopped
6 oz. dried apricots, coarsely chopped
8 oz. walnut halves
grated rind of 1 orange
4 tbsp. apricot jam
1 cup French brandy
1 cup English dark ale
icing sugar to dust


Preheat oven to 325 F (160 C). Using a food processor, combine butter, sugar, eggs, flours, allspice, orange rind, apricot jam, brandy and dark ale. Mix well. Fold in dried fruit and nuts.

Pour cake batter into a silicon paper lined 8 inch deep springform pan. Bake for 2 hours until a skewer comes out clean when poked in the center of the cake. Allow to cool in pan and then move to a wire rack to cool completely. Serve cold dusted with icing sugar to decorate.