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
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!)
Add all ingredients (except the fruit mix) to the mixer and beat until smooth
Fold in fruit mixture
Line cake tin with parchment paper and add cake batter
Bake in the oven for 2.5 hours on 250F until a knife inserted in the middle of the cake comes out clean
Before decorating, poke holes in the cake and spoon more Buzzard’s Roost for a dreamy boozy cake
Decorate as desired, serve and enjoy!
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