Monroe’s Christmas Cake recipe

From Dean Parker, Excutive Chef at Monroe's restaurant and bar at The Gower Hotel

Dean Parker Executive Chef of Monroe’s Restaurant at The Gower Hotel, shares a recipe with us. It’s far removed from a traditional Christmas cake and is much lighter – and since it contains fresh fruit maybe it could be part of your 5 a day

Monroe’s Christmas Cake


3 eggs

256g castor sugar

96g softened butter

1 teaspoon vanilla extract

256g plain flour

12 oz fresh red currants or cranberries



Preheat oven to 350 degrees.

With a mixer, beat the eggs with the sugar until slightly thickened and light in colour, about 5-7 minutes.

The mixture should almost double in size.

The eggs work as your raising agent in this recipe.

This mixture should form a ribbon when you lift the beaters out of the bowl.

Add the butter and vanilla; mix for two more minutes.

Fold in the flour until just combined. Add the berries and fold in carefully.

Spread in a buttered 9”x 13” baking tin.

Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the centre of the cake comes out clean.

Let cool completely before cutting into small slices.


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