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Holiday Baking with Buzzard's Roost

The holidays are here and Phil Whaley, our partner in the UK, has shared his recipe for his famous Buzzard’s Roost Christmas cake! The reason he’s starting so early? The longer you soak the fruit in Buzzard’s Roost, the better it tastes. Phil recommends 2-3 weeks.




What you'll need:


Buzzard’s Roost

  • Currants: 8 oz

  • Sultanas: 3 ½ oz

  • Raisins: 3 ½ oz

  • Glace cherries: 2 ½ oz

  • Mixed peel, chopped: 2 oz

  • Blanched almonds, chopped: 2 oz

  • Lemon rind, grated: ½ lemon

  • Plain flour: 6 oz

  • Ground cinnamon: ½ teaspoon

  • Ground mixed spice: ¼ teaspoon

  • Nutmeg: 2 teaspoons

  • Ground ginger: 2 teaspoons

  • Butter: 5 oz


  1. Soak currants, sultanas, raisins, glace cherries, mixed peel and almonds in 5 TBSP of Buzzard’s Roost. Soak for a minimum of 2 days (we recommend soaking for 2-3 weeks!)

  2. Add all ingredients (except the fruit mix) to the mixer and beat until smooth

  3. Fold in fruit mixture

  4. Line cake tin with parchment paper and add cake batter

  5. Bake in the oven for 2.5 hours on 250F until a knife inserted in the middle of the cake comes out clean

  6. Before decorating, poke holes in the cake and spoon more Buzzard’s Roost for a dreamy boozy cake

  7. Decorate as desired, serve and enjoy!

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Live slowly. Roost responsibly. 
Buzzard's Roost Sippin' Whiskeys, Bottled at no less than 52.5% ABV
Louisville, KY 

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