Great British Bake Off star shares her Christmas Cake recipe

Share on twitter
Share on facebook
Share on linkedin
Share on whatsapp

Yasmin Limbert from West Kirby showed off her brilliant baking skills on the second series of The Great British Bake Off.

Now she joins us as our Christmas cookery columnist, sharing inexpensive recipes that are easy to make and taste delicious.

On Saturday, December 15, Yasmin will be baking in the Heswall showroom of Inspired Bathrooms & Kitchens, giving away free mince slices and seasonal cupcakes along with mulled wine or mulled apple juice – please pop in to 250 Telegraph Road between 9am and 4pm for a little taste of Christmas.

Right now, she presents the first of four recipes:

Christmas Cake by Yasmin

Christmas isn’t Christmas without the cake – I can never resist a sliver each time I pass one.

This classic fruit cake recipe has extra warmth with the addition of some alcohol soaked fruit.

Don’t be afraid of the gravy browning! It’s there to add colour and gives your cake a richer depth.


1kg Mixed Dried Fruit

200ml Brandy/Sherry/Rum/Orange Juice

200g Soft Brown Sugar

200g Butter or Margarine

4 Eggs

250g Self Raising Flour

3 tsp Mixed Spice

3 tbsp Golden Syrup

1 tbsp Gravy Browning

Inside the Inspired showroom, where Yasmin Limbert will be baking on Saturday, 15 December


Line the base and side of an 8″ cake tin with parchment. Preheat the oven to 130C Fan/300F/Gas Mark 2.

Put the fruit in a pan along with your choice of alcohol or orange juice and heat till warm. Remove from the heat and leave to soak overnight.

In a bowl, cream together the butter and sugar and add the eggs and mix thoroughly before adding the flour and spices.

Add the fruit and any liquid, the golden syrup and gravy browning. When everything is combined pour the mixture into the prepared cake tin and level the top.

Bake for 1 to 1½ hours. Insert a skewer to check it has cooked. If it comes out clean you are good to go. Transfer to a wire rack and leave to cool. Wrap in parchment, then foil and store in an airtight tin.

You can leave your cake like this or decorate it by spreading warmed apricot jam over the surface, then cover with rolled marzipan and fondant icing or royal icing.

Happy baking and happy Christmas!

From our Twitter page