Yule slice
- Preparation and cooking time
- Prep:
- Cook: -
- More effort
- Cuts into 16 thin slices
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Showing items 1 to 3 of 6
- 200g walnuthalves
- 100g hazelnut
- 50g blanched almond
- 200g raisin
- 100g pitted datechopped
- 200g dried apricotchopped
- 140g glacé cherryor pineapple
- 100g plain flour
- 2 tsp mixed spice
- ½ tsp baking powder
- 175g dark muscovado sugar
- 3 eggs
- 1 tsp vanilla extract
- icing sugarfor dusting
Nutrition: per serving
- kcal322
- fat16g
- saturates2g
- carbs41g
- sugars36g
- fibre3g
- protein7g
- salt0.15glow
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.
