Traditional Honey Christmas Cake – NO SUGAR!

Christmas BaublesTraditional Honey Christmas Cake

No Sugar!

No Artificial Sweeteners!

(from the Honey Cookbook by Peter Russell-Clarke)

He says, “I pinched this recipe from the Australian Honey Board so it has to be good – I hope!”

Peter is correct – it is EASY and DELICIOUS, and NO SUGAR!! I’ve made it several times.

This looks like a lot to do but it’s super easy!

Note: This recipe is based on Australian cup measurements. There are many honey recipes using US cup sizes here at the Honey Board. Australian measurement recipes are more of a challenge to find.

  • 3 cups raisins
  • 1½ cups sultanas
  • ¾ cup currants
  • ¾ cup dates, chopped
  • (= 6 cups total fruit – I used Sunbeam Mixed Fruit)
  • 2/3 cup glace cherries, halved
  • 2/3 cup glace apricots, chopped (I used plain dried apricots)
  • 2/3 cup preserved sweet ginger, chopped (I used dried dates)
  • ½ cup dark rum (I used sherry)
  • 250g butter
  • 1 cup raw honey
  • 4 eggs
  • 1 tsp almond essence
  • ½ cup walnuts, roughly chopped
  • 2 cups wholemeal plain flour
  • ½ cup self-raising flour
  • ¼ cup cornflour
  • 2 tsp ground mixed spice
  • 1 tsp nutmeg
  • ½ tsp sodium bicarbonate
  • Extra glace cherry halves and walnut for decorations
  1. Pop the raisins, sultanas, currants, dates, cherries, apricots and ginger into a bowl.
  2. Add the rum/sherry and let it stand covered for 24 hours.
  3. Beat the butter and honey together.
  4. Add the eggs one at a time.
  5. Add almond essence and continue to beat until the mixture is light and creamy.
  6. Stir in the ½ cup walnuts.
  7. Sift the dry ingredients together (incl. spices) and add to the creamed butter and honey mixture.
  8. Add the fruit and rum.
  9. Butter and line a 20cm (8 in) cake tin with brown and baking paper.
  10. Spoon in the mixture, make sure it’s firm, decorate with the extra cherries and walnuts.
  11. Bake for 3 hours at 150 C (300 F). Check after 2½ hours.

Take the cake out of the oven, wrap it in a tea towel and let it cool in the tin. Slide it out of the tin and store in airtight container.

Photo Credit

2 thoughts on “Traditional Honey Christmas Cake – NO SUGAR!

  1. A really delicious recipe. I used my honey skimmings, of which I always have plenty. Also I added more booze to the fruit soaking. It stores really well, still eating mine a month later and it tastes even better!

  2. I have been making this cake for over 20 years and I lost my honey cookbook from the Australian honey board. im sure its in the house somewhere, so I was very happy to find this recipe online, THANK GOODNESS. It is the best cake ever for Christmas. I use a boozey icing made with icing sugar, sherry, and butter, (no water needed).

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