Sig's Lighter Yuletide Cake Recipe

Name: Sig's Lighter Yuletide Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 225 grams butter softened plus extra for greasing; 2 tbsp Brandy; 1 pinch of saffron about 1/4 strand; 225 grams golden castor sugar; 4 eggs; 225 grams plain flour; 50 grams ground almonds; 1 tsp baking powder; 300 grams each of raisins and sultanas; 100 grams natural coloured glace cherries; 85 grams mixed peel; 50 grams each ,whole blanched almonds and hazelnuts or other nuts of preference ,roughly chopped; 50 grams walnut pieces ,to soak , this can be repeated twice more; 3 tbsp brandy extra; 2 tbsp honey that is runny; 1 eggwhite; 50 grams castor sugar; 1 small bunch black grapes; 2 small sprigs of holly; 2 clementines; 2 just ripe figs; 2 kumquats , or if difficult to get hold of any small fruit or slices that you like to eat; 4 cape gooseberries( physalis); 1 length 65 cm of cake ribbon; 2 egg whites, fresh; 180 grams icing sugar/ powder sugar

Servings: persons

225 grams butter softened plus extra for greasing
2 tbsp Brandy
1 pinch of saffron about 1/4 strand
225 grams golden castor sugar
4 eggs
225 grams plain flour
50 grams ground almonds
1 tsp baking powder
300 grams each of raisins and sultanas
100 grams natural coloured glace cherries
85 grams mixed peel
50 grams each ,whole blanched almonds and hazelnuts or other nuts of preference ,roughly chopped
50 grams walnut pieces ,to soak , this can be repeated twice more
3 tbsp brandy extra
2 tbsp honey that is runny
1 eggwhite
50 grams castor sugar
1 small bunch black grapes
2 small sprigs of holly
2 clementines
2 just ripe figs
2 kumquats , or if difficult to get hold of any small fruit or slices that you like to eat
4 cape gooseberries( physalis)
1 length 65 cm of cake ribbon
2 egg whites, fresh
180 grams icing sugar/ powder sugar

1
Heat oven to 160 C and double line a deep 20 cm cake tin with baking parchment.Tie a few sheets of old newspaper around the outside ,level with parchment.Heat 2 tbls of brandy in a small pan and infuse the saffron for a few minutes whilst,off the heat.Put the butter,sugar,eggs,flour ,almonds ,baking powder and a pinch of salt into s bowl mix until soft and creamy.Mix the saffron brandy,fruit and nuts and mix well into the batter.
2
Spoon the mixture into prepared tin,make a slight dip in the middle.Bake for one and a half hours,covered loosely with foil,turn oven down to 140C and cook for one more hour or until skewer comes out clean.Leave to cool in tin ,whilst still warm prod the cake all over with skewer,mix brandy and honey together and spoon over cake.Wrap up airtight and feed cake with more honey and brandy mixture as often as you like.This cake can be made up to 6 weeks in advance.
3
for decoration and frosting: lightly beat eggwhite .Spread out extrs fine /castor sugar on a baking sheet.Dip the grapes and holly in eggwhite then coat with the sugar then make the frosting.Put a large bowl over a pan of simmering water,make sure the bottom of the bowl does not touch the water.Put the 2 eggwhites and icing sugar into bowl whisk for 5-7 minutes until you have a thick very glossy frosting,folding all mixture in as you go along.Spread over cake creating snow like effect.Half the other fruits and arrange on top of cake,fix ribbon around base.
4
the lighter ( no marzipan, no iicing) decoration and frosting is best made on the day that you serve the cake.

1558

kcal

Calories

Fat

175

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 225 grams butter softened plus extra for greasing, 2 tbsp Brandy, 1 pinch of saffron about 1/4 strand, 225 grams golden castor sugar, and more.

Yes, Sig's Lighter Yuletide Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sig's Lighter Yuletide Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions