Our Recipes
This is where we publish our loved, tried, tested and trusted recipes.

Recipe courtesy of Kenwood Recipes

Makes: 1 x 20cm (8 inch) Round or 18cm (7 inch) Square Cake
Preparation Time : 40 Minutes, plus Soaking and Maturing Cooking Time : 3½ hours
Tools: K Beater

115g (4oz) glacé cherries
325g (12oz) currants
280g (10oz) raisins
325g (12oz) sultanas
115g (4oz) chopped candied peel
45ml (3 tbsp) brandy
250g (9oz) butter, softened
250g (9oz) light brown muscovado sugar
5 eggs, lightly beaten
300g (11oz) plain flour
5ml (1 tsp) ground mixed spice
2.5ml (½tsp) ground cinnamon
2.5ml (½tsp) ground nutmeg
finely grated rind 1 lemon
115g (4oz) whole blanched almonds, roughly chopped
60-90ml (2-3fl oz) barley wine, milk or orange juice

  • IrishChristmaspudding200 g plain flour

  • 1 tsp ground cinnamon

  • 1 tsp mace

  • 1 tsp ground cloves

  • 1 tsp ground ginger

  • 1 tsp ground allspice

  • 200 g sultanas

  • 200 g raisins

  • 200 g currants

A showstopping Christmas cake is fun to make, brilliant for impressive entertaining, and so much better than the shop-bought alternative.
The cake

Line the tin well with baking paper by cutting a circle or square to fit the tin base, then a long strip to fit the inside, about 4cm taller than the tin. Make cuts along the strip, about 4cm into the paper. Grease the tin with some butter, then lay the strip around the inside with the cut sections overlapping at the base. Place the circle or square on the base, then tie a thick collar of brown paper around the outside of the tin to stop the cake browning too much on the outside.

If the top of the cooked cake is uneven, use a bread knife to cut off and level the top, then upturn so you have the flattest surface to work on.

40g (1.oz) glacé cherries
200g (7oz) currants
150g (5oz) raisins
175g (6oz) sultanas
40g (1.oz) chopped candied peel
30ml (2 tbsp) brandy
150g (5oz) butter, softened
150g (5oz) light brown muscovado sugar
2 large eggs, lightly beaten
175g (6oz) plain flour
2.5ml (½ tsp) ground mixed spice
1.25ml (½ tsp) ground cinnamon
1.25ml (. tsp) ground nutmeg
finely grated rind ½ lemon
40g (1½oz) whole blanched almonds, roughly chopped
30ml (2 tbsp) barley wine, milk or orange juice

Baking Time:
150°C/300°F/Gas 2 – 1½ hours then 140°C/275°F/ Gas 1 – 1-1½ hours

  • 450 g unsalted butterrumbutter

  • 225 g light brown sugar

  • 1 tsp finely grated lemon zest

  • 2 tsp finely grated orange zest

  • 1 tsp lemon juice

  • 1 pinches ground or grated nutmeg

  • 1 pinches ground cinnamon

  • 6 tbsp dark rum or brandy

Join us on Facebook

The Cud Life

Cooking Fantastic

We are pleased to have everything under one umbrella at THE CUD LIFE at Spruisty Hall Farm.
Cottages, Camping and Cookware!