Name: Yule slice
Cook time: 1 h 45 min
Total time: 2 h
Yield: Cuts into 16 thin slices
Cuisine: French
Ingredients: 200g walnut halves; 100g hazelnut; 50g blanched almond; 200g raisin; 100g pitted date chopped; 200g dried apricot chopped; 140g glacé cherry or pineapple; 100g plain flour; 2 tsp mixed spice; ½ tsp baking powder; 175g dark muscovado sugar; 3 eggs; 1 tsp vanilla extract; icing sugar for dusting

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Yule slice

Yule slice

Mary Cadogan

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Cuts into 16 thin slices

More effort

Prep: 15 mins

Cook: 1 hr - 1 hr and 45 mins

A star rating of 4.6 out of 5.15 ratingsRate

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Perfect for health-conscious people who still like a Christmas treat, this is dairy-free and full of fruit and nuts

Freezable

Dairy-free

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Chunky mince pie slices

A star rating of 4.7 out of 5.16 ratings

Ingredients

Nutrition

Units:

MetricUS

200g walnut

halves
100g hazelnut
50g blanched almond
200g raisin
100g pitted date

chopped
200g dried apricot

chopped
140g glacé cherry

or pineapple
100g plain flour
2 tsp mixed spice
½ tsp baking powder
175g dark muscovado sugar
3 eggs
1 tsp vanilla extract
icing sugar

for dusting

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Nutrition: per serving

kcal322
fat16g
saturates2g
carbs41g
sugars36g
fibre3g
protein7g
salt0.15g

low

Method

step 1

Heat oven to 150C/fan 130C/gas 2. Line the base and sides of a 1.5-litre loaf tin (a long thin one is best) with baking parchment. Mix the nuts and dried fruit thoroughly in a large bowl using your hands. Sift in the flour, spice and baking powder, then add the sugar and mix everything well. Beat the eggs with the vanilla, then add to the dry mix, turning everything together well until there is no dry mix visible.
step 2

Turn into the prepared tin and smooth the top. Bake for 1½-1¾ hrs, then cool in the tin for 15 mins. Turn out, peel off the paper and cool on a wire rack. Dust the top thickly with icing sugar, to serve.

RECIPE TIPS

MARY SAYS...

I devised this recipe when I discovered I had to give up butter, cheese and fatty meats for health reasons – a bit of a blow when you live in France. I love cake of all kinds, particularly at Christmas, so I am delighted to be able to eat this and I hope you will enjoy it, too. It will keep wrapped tightly in foil for up to 2 weeks.

Recipe from Good Food magazine, December 2007

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A star rating of 4.6 out of 5.15 ratings

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