Recipes with mixed peel
10 recipes
Mothers Fruit Cake
Mother's fruit cake is a brandy-soaked holiday classic with cherries, apricots, pineapple, peel, raisins, and currants bound in a spiced chocolate-scented batter. Baked slow and aged for two months.
Porter Cake
Traditional Irish porter cake made with stout beer, currants, raisins, mixed peel, and brown sugar. A dense, rich fruit cake that improves with a week of resting before slicing.
Rich Christmas Cake
This moist and delicious cake made with currants, raisins and apricots is perfect the for the holiday season!
Eccles Cakes
Eccles cakes pack currants, mixed peel and warming spice inside flaky rough puff pastry, glazed with milk and crunchy caster sugar. Classic Lancashire teatime pastry from northwest England.
Pineapple Cherry Cake
Pineapple cherry cake loaded with golden raisins, almonds, and candied fruit. A slow-baked fruitcake with crushed pineapple for extra moisture and lemon-vanilla flavor.
Porter Cake (Irish)
Irish Porter Cake is a dense, dark fruit cake made with Guinness, currants, raisins, mixed peel, and warm spices. Bakes for up to 3 hours, then rests a full week before cutting.
Cherry & Almond Christmas Cake
Cherry and almond Christmas cake: maraschino cherries, apricots, ginger, and almonds macerated in amaretto and brandy, baked into a lighter apple-puree batter, then soaked in more amaretto. A boozy, fruit-packed festive cake that keeps for a month.
Mini Florentines
Mini florentines, lacy caramel cookies studded with hazelnuts, cherries, and candied peel, baked thin and crisp, then coated underneath with dark and white chocolate combed into the classic wavy pattern.
Barmbrack
A traditional Irish fruit bread, Barmbrack is packed with dried fruits soaked in tea, offering a sweet, spiced flavor. Perfect for slicing, buttering, and enjoying with a cup of tea.
Fruit Loaf
Fruit loaf studded with candied cherries, mixed peel, and nuts with almond and vanilla extract. A festive quick bread that bakes in under an hour with no yeast required.
Mother's fruit cake is a brandy-soaked holiday classic with cherries, apricots, pineapple, peel, raisins, and currants bound in a spiced chocolate-scented batter. Baked slow and aged for two months.
Traditional Irish porter cake made with stout beer, currants, raisins, mixed peel, and brown sugar. A dense, rich fruit cake that improves with a week of resting before slicing.
This moist and delicious cake made with currants, raisins and apricots is perfect the for the holiday season!
Eccles cakes pack currants, mixed peel and warming spice inside flaky rough puff pastry, glazed with milk and crunchy caster sugar. Classic Lancashire teatime pastry from northwest England.
Pineapple cherry cake loaded with golden raisins, almonds, and candied fruit. A slow-baked fruitcake with crushed pineapple for extra moisture and lemon-vanilla flavor.
Irish Porter Cake is a dense, dark fruit cake made with Guinness, currants, raisins, mixed peel, and warm spices. Bakes for up to 3 hours, then rests a full week before cutting.
Cherry and almond Christmas cake: maraschino cherries, apricots, ginger, and almonds macerated in amaretto and brandy, baked into a lighter apple-puree batter, then soaked in more amaretto. A boozy, fruit-packed festive cake that keeps for a month.
Mini florentines, lacy caramel cookies studded with hazelnuts, cherries, and candied peel, baked thin and crisp, then coated underneath with dark and white chocolate combed into the classic wavy pattern.
A traditional Irish fruit bread, Barmbrack is packed with dried fruits soaked in tea, offering a sweet, spiced flavor. Perfect for slicing, buttering, and enjoying with a cup of tea.
Fruit loaf studded with candied cherries, mixed peel, and nuts with almond and vanilla extract. A festive quick bread that bakes in under an hour with no yeast required.
