Fruity Christmas Garland `


  • 275g/10oz Odlums Self Raising Flour
  • 275g/10oz Caster Sugar
  • 150g/5oz Butter (softened)
  • 150ml / 1/4 pint Water
  • 1 teaspoon Vanilla Essence
  • Pinch of Salt
  • 3 Eggs
  • 50g/2oz Plain Chocolate (melted)
  • 2 tablespoons Orange Juice
  • 175g/6oz Shamrock Pecan Halves
  • 175g/6oz Shamrock Glacé Cherries (halved)
  • 125g/4oz Shamrock Sultanas
  • 125g/4oz Shamrock Raisins
  • 125g/4oz Shamrock Mixed Peel

To Decorate

  • 175g/6oz Shamrock Mixed Whole Nuts & Glace Cherries
  • 2 tablespoons Golden Syrup or Rowse Honey


  1. In a large bowl put the Shamrock pecans, cherries, sultanas, raisins and mixed peel. Mix well.
  2. Add the orange juice, mix and allow to stand for approx. 20 minutes. Stir occasionally.
  3. Stir in 25g/1oz of the flour to coat the fruit and nuts evenly.
  4. Meanwhile, cream butter and sugar.
  5. Beat in the water, vanilla essence, salt, eggs and melted chocolate.
  6. Stir in the flour.
  7. Add fruit mixture to the batter and mix together thoroughly.
  8. Spoon into a greased and lined 25cm/10″ clip sided ring tin.
  9. Bake in a preheated oven at 300°F, 150°C, Gas 2 for 11/2 to 2 hours.
  10. Cool in tin on a wire rack.
  11. When cool, turn out of tin and remove lining.
  12. Decorate with mixed Shamrock nuts and cherries.
  13. Spoon over golden syrup.

Recipe Notes:

Cake will keep for up to 2 weeks in airtight tin.


For more great Christmas Recipes from Odlums try our Classic Christmas Recipes book