Zero Waste Christmas Cake

Christmas cake is one of those recipes that we make once a year with ingredients we usually have to go out and buy specifically that usually end up being half used and going stale in the cupboard until next year.

This year I decided to only buy what I need from Scoop Wholefoods in Bristol to make my zero waste Christmas cake!

It was so easy to go in with my recipe and buy everything in the right weights, spending only what I needed. Saving money and waste 🙌🏻

If I was to buy all the ingredients (below) from one of the big supermarkets it would have cost me around £20, but from Scoop Wholefoods it was only £14!

So here’s my Zero Waste Christmas Cake recipe!


  • 425g currants
  • 250g each sultanas and raisins
  • 300g glacé cherries, roughly chopped, rinsed and dried
  • 150g ready-to-eat dried apricots, snipped into small pieces
  • 75g mixed candied peel, roughly chopped
  • 8 tbsp brandy, whiskey or rum plus extra for pouring
  • 300g plain flour
  • 2 tsp ground mixed spice
  • ½ tsp freshly grated nutmeg
  • 300g softened unsalted butter, plus extra for greasing
  • 300g dark muscovado sugar
  • 5 medium free-range eggs
  • 1 tbsp black treacle
  • Finely grated zest of 1 large lemon
  • Finely grated zest of 1 large orange
  • 60g whole unblanched almonds, roughly chopped


1. Mix all of the dried fruit and candied peel together in a large bowl. Pour in roughly 8 tbsp / sloshes of your chosen spirit and stir to mix well. Cover (preferably with a beeswax wrap or a tea towel) and leave overnight.

2. Heat the oven to around 140°C/fan120°C/gas 1. Put all of the ingredients except the almonds and soaked fruit in a large bowl. Beat until well combined. Stir in the nuts and the soaked fruit with any soaking liquid.

3. Grease a deep 23cm round tin and double line with baking paper and grease the paper (this helps the cake stay moist). I used reusable baking parchment that I bought from the pound shop! Spoon the mixture into the prepared your tin, level the top and cover with a disc of baking paper to keep the top from browning too much.

4. Bake for 5 hours or until firm to the touch. To test, push a skewer / sharp knife into the middle of the cake and it should come out clean. Once baked, leave the cake to cool in the tin overnight.

5. Once the cake has cooled, remove the baking paper disc from the top of the cake, poke the top a few times with a skewer, then pour over a tbsp or so of your chosen spirit. Remove the cake from the tin but keep it in the baking paper and wrap with more baking paper, then wrap with foil or a beeswax wrap to keep the moisture in. Store the cake in a cool place occasionally unwrapping and spooning over 1-2 tbsp of your spirit.

6. Decorate your cake a few days before you would like to start eating it!

Here’s what kind of look I’m going for this year!

I hope you enjoyed reading through my Zero Waste Christmas Cake recipe and I hope you will try out only buying what you need next time you bake your Christmas cake!

Let me know how you got on in the comments 😊

Thanks for reading,

Emilie x

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