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“This Christmas cake (originally from Sienna) has a chewy, almost taffy-like texture which comed from melted chocolate, sugar, honey and (my secret ingredient) melted Tootsie Rolls. A hefty dose of cocoa powder, mincemeat, nuts and seeds gives this a flavour that's hard to resist! I suggest serving this as part of an aged cheese and cracker plate, especially at the holidays. Adapted from”
1hr 10mins
36 pieces

Ingredients Nutrition


  1. Preheat oven to 320°F and line a 9" square pan with parchment.
  2. Stir sugar, honey, butter, Tootsie Rolls, chocolate and mincemeat in a pan over low heat for 3-5 minutes until sugar dissolves.
  3. Sift flour, ground almonds, cocoa and spices into a large bowl.
  4. Add zest, nuts, figs, apricots, salt and mince mixture.
  5. Stir to combine well – it will be quite stiff.
  6. Press into the prepared pan (I like placing a piece of parchment or cling wrap on the surface and using a second pan to press it evenly).
  7. Bake for 30-35 minutes, until firm and dull-looking on top.
  8. Cool in pan, then invert onto a board and dust with icing sugar.
  9. Cut into 36 pieces.
  10. Wrap well in plastic and age at room temperature for 1 day, then transfer to an airtight container in the fridge for up to 1 month.

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