Spiced Christmas Cake

1h 40 min 12 servings

500g bolted rye flour

250g cane sugar

2 tsp bicarbonate of soda

1-2 tbsp cinnamon

3 ground cloves

3 tsp ground cardamom 

250g acacia honey

200ml buttermilk

200g melted Lurpak® Unsalted

Lurpak® and extra sugar for the tin

Icing sugar to sprinkle on the cake

Spiced Christmas Cake


Mix all the dry ingredients together.

Stir the honey and buttermilk well together.

Grease a springform tin (25cm in diameter) well with butter and sprinkle it with sugar.

Pour the mixture in the tin and bake it in a preheated oven at 175°C for about 50-60 minutes. Check the cake with a skewer, when the mixture doesn't stick to it, the cake is finished. Put the cake on a wire rack to cool. Decorate the cake with holly and sprinkle with icing sugar, serve with coffee/tea or port.

Tips: Try toasting a couple of slices of this delicious spice cake the day after it has been baked and serve it with cold butter.