Love it or loathe it, the Christmas Cake has long been steeped in not only alcohol but tradition as well. With English origins it is now eaten all over the world with many variations. Here we have opted for a traditional offering, only making it egg and dairy free for those in need of these adaptations.


2 ½ cups dried fruit (we used ½ cup each Anita’s Organic Thompson, Sultana & Currant Raisins, Cranberries and Apricots (chopped))

¼ cup whisky, brandy or rum (omit for alcohol free)

¼ cup freshly squeezed orange juice

¼ cup hot water

6 tbsp Anita’s Organic Flax Meal

12 tbsp water

½ cup coconut oil, melted

¾ cup Anita’s Organic Light Brown Sugar

1 tsp black strap molasses

2 tbsp whiskey, rum or brandy (omit for alcohol free)

Zest 1 orange

Zest 1 lemon

1 tsp vanilla extract

1 tsp almond extract

1 cup mixed, chopped nuts (we used brazils, sliced almonds, walnuts and pecans)

¾ cup Anita’s Organic Whole Wheat Pastry Flour

¾ cup Anita’s Organic White Pastry Flour (or All Purpose White Flour)

1 tsp baking powder

1 tsp baking soda

½ tsp cinnamon

½ tsp freshly ground nutmeg

¼ tsp ground cloves

¼ tsp ground allspice

½ tsp salt

Print Recipe


In a large bowl mix together the dried fruit, whisky, orange juice and hot water. Cover and leave overnight for the fruit to soak up all the liquid.

Pre-heat the oven to 325F and grease and line with parchment paper an 8-inch round (or square) cake pan. Be sure to line the sides of the pan as well as the bottom.

In a small bowl, whisk together the flax meal and water. Set aside.

In a large bowl mix together the coconut oil, sugar, molasses, whiskey, orange & lemon zests, vanilla extract and almond extract. Stir in the flax meal & water mixture and mix everything until soft and a little fluffy. Add the chopped nuts and soaked dried fruit mixture, mix well.

In a medium sized bowl sift together the flours, baking powder, baking soda, cinnamon, nutmeg, cloves and allspice. Mix together along with the salt.

Add the flour mixture to the wet mixture, fold everything together until just combined. Scrape batter into the lined cake pan and bake in the center of the oven for 2 hours. Check the cake is done by inserting a wooden skewer into the center. If it comes out clean the cake is done. Allow the cake to cool fully in the pan.

*Note – this cake will last 1 to 2 weeks if well wrapped and kept in an airtight container. This cake has not been ‘fed’ with alcohol (which is traditionally done with a Christmas Cake) which would usually preserve it for much longer. Feel free to ‘feed’ the cake with more alcohol if you wish.

**Note – To make this with Ancient Grains – swap out the flours and replace with the following quantities:

1 cup Anita’s Organic All-Purpose White Spelt Flour & ¾ cup Anita’s Organic Einkorn Flour

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