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    Golden Christmas Cake

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    Golden Christmas Cake

    The saffron in this cake gives it a delicious flavour and pretty golden colour when sliced. Look out for the November recipe card for icing the cake.

    • Christmas
    • Preparation time: 30 minutes, plus overnight blending
    • Cooking time: 120 minutes
    • Total time: 2 hours and 30 minutes, plus overnight blending

    Makes: 1 x 20cm square cake


    • 1 tsp ground ginger
    • 50g ground almonds
    • 100g Waitrose Dried Apricots, roughly chopped
    • 225g sultanas
    • 3 tbsp rum
    • Pinch saffron strands
    • 100g whole almonds, roughly chopped
    • 200g Waitrose Glacé Cherries, roughly chopped
    • 100g Waitrose Tropical Medley Dried Fruit, roughly chopped
    • 150g Waitrose Mixed Peel Italian Cut, finely chopped
    • Grated rind of 2 oranges
    • 225g unsalted butter, at room temperature
    • 225g golden caster sugar
    • 4 large eggs
    • 225g plain flour
    • ¼ tsp salt


    1. Place the apricots, sultanas, rum and saffron in a bowl, cover and set aside for several hours or overnight.
    2. Stir in the almonds, cherries, tropical medley, peel and rind.
    3. Preheat the oven to 170°C, gas mark 3. In a separate bowl, whisk the butter and sugar until pale and fluffy. Beat in the eggs, one at a time. Sift the flour and salt and fold in, followed by the ground almonds, ginger and fruit mixture.
    4. Spoon the mixture into a greased and lined 20cm square cake tin. Bake for 1 hour then lower the temperature to 150°C, gas mark 2 and cook for a further 1 hour until the cake is firm to the touch and has slightly shrunk away from the sides.
    5. Leave the cake in the tin until completely cool, then wrap it in greaseproof paper and store in an airtight container.

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