Festive fruitcake from Sweet (page 167) by Yotam Ottolenghi and Helen Goh

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Prepare at least 1 week before serving. Can substitute blackstrap molasses for black treacle.

  • eliza on December 04, 2022

    Made this today to compare it to my family’s traditional recipe. I soaked my fruit for about a week and cut back a bit on the raisins and currants so I could add some pecans and crystallized ginger. Baked at just under 300 fan and covered for first 1 hr 40 min to control browning. I used a 7” springform pan and did the double parchment they recommend. Recipe says to cover near the end but I find covering at the start works better. Cooked the full 2.5 hours; check frequently towards the end of baking time. Extremely easy to make, will update when we eat it. Updated to add: this was a really delicious cake, and my friends who ate it all loved it (with 2 layers of icing). My family members all preferred the traditional family recipe, but also liked this cake a lot as well.

  • popy on January 02, 2022

    This makes a marvellous Christmas pudding! Rather than baking the mixture in the oven, I put it in a pudding basin and steam as usual. It also works beautifully with gluten-free flour.

  • Apollonia on December 25, 2021

    We have made this incredible cake every year since this book came out, and clearly we love it. I tweak a little bit, in part based on the interview AlexH noted below. First, I usually macerate the fruit itself for closer to a week rather than the 24-28 hours the recipe calls for. Second, I aim to bake the cake in time to age it for at least 6 weeks, ideally longer, before Christmas, feeding it once or twice a week with a couple of tablespoons of cognac and rum. Definitely not one to be served to the kids, but it's otherwise perfect!

  • AlexH on September 15, 2017

    There's a wonderful article (with video interviews!) all about their Christmas Cake on Ottolenghi's site! They start macerating their fruits in giant buckets in September/October. http://www.ottolenghi.co.uk/blog/yotam-discusses-ottolenghi-christmas-cake/

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