Warwick’s ‘Yule’ Cake

Warwick’s ‘Yule’ Cake.


  • 1 kg dried fruit mix.
  • 350ml Honey Mead.
  • 200gms dried and diced figs.
  • 200gms diced ginger.
  • 500gms nut mix – Pine, Walnut, Pecan, Brazil, etc.
  • 6 Large eggs lightly are beaten.
  • 350 gms Almond Meal.
  • A pinch of each of the following – Cardamom, Nutmeg, Mixed Spices, and Cinnamon. (I have a pinch spoon in my set)
  • 7.5gms Baking Powder.

Preheat the oven to 150deg C/350 F/Gas 2.

Grease your cake tin, and line with paper. Using tins with molds will not work!!! If you need to use Corn Flour for people who need it to be gluten-free.


  • Soak dried fruit (leave the cherries out at this stage) overnight in a large bowl, adding 350ml of good quality Honey Mead. Cover carefully, and keep in a cool place.
  • Mix all of the dry ingredients in a large bowl, and then add it to the fruit and Honey Mead bowl. (I use a clean bucket, as this becomes a large amount)
  • Add the 6 eggs, after they have been beaten. (I use a hand-held protein blender)
  • Finally, add the cherries, blend in carefully so they remain whole. Turn the mixture into your ‘Large’ cake tin, and smooth the surface.
  • Bake for 1 ¾ hour(s), or until you can remove a skewer cleanly from the cake. Rest for ten minutes, and then turn out onto a wire rack, allowing it too completely cool. Decorate as you wish.

Fusing with Honey Mead

  • If you wish, you can wrap the cake in tin foil, and every few days reopen. Drizzle extra Honey Mead over the surface, allowing it to soak into the cake. This will create a cake of amazing results.
  • If you make this cake at least four weeks in advance, you will have time to fuse/soak extra Honey Mead into your ‘Yule’ cake. Best served with freshly whipped cream, coffee, or even chilled Honey Mead in Australia, or Mulled Honey Mead in the Northern Hemisphere.
  • If you do not wish to use 350ml of Honey Mead, use 1 cup of Honey Mead, and increase the fluid to 350ml’s by adding cold water only. (Do not use milk as it will curdle badly) I do use a large amount of Honey Mead as I make my own.
  • If you want, you can make the full amount, and bake 2 x 25cm round cakes – 1 medium and 1 small cake. Adjust your cake mix to suit the cake tins you have.
  • Carefully stored in a dark, dry, airtight place, where nothing can get at it, this cake should last at least 3 (Three) months. I have never had a cake last long enough to go bad. And I do not know how long it will store frozen.
  • There is no such thing as a failure, if your cake will not come out of the tin in one piece, crumble it, and simply call it ‘Crumbly Cake Desert’ Yes folks this has happened to me, I used a fancy cake tin, and failed badly. The end result was amazing!!!!
  • Decorations can include, thinly sliced figs soaked in Honey Mead. Or for that matter, any fruit sliced as thin as you can, soaked in Honey Mead overnight, then dust the entire cake with Icing Sugar just before you serve your cake.   
  • Served hot, yes, Homemade Custard Only!!! (Store-bought custard offends me ?) or Ice-cream. However, the ice-cream will melt folks.     



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