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Booze soaked fruit, dense sweet cake and marzipan topping. What’s not to love about Christmas Cake? Long steeped in tradition as well as alcohol, this cake has long been a presence at many a yuletide gathering. If you don’t like dried fruit you may want to skip this and stick with a chocolate gateau instead.
- 2 1/2 cups Dried fruit
- 1/4 cup Whisky, brandy or rum (omit for alcohol free)
- 1/4 cup Freshly squeezed orange juice
- 1/4 cup Hot water
- 6 tbsp Anita's Organic Flax Meal
- 12 tbsp Water
- 1/2 cup Coconut oil, melted
- 3/4 cup Anita's Organic Light Brown Sugar
- 1 tsp Blackstrap molasses
- 2 tbsp Whiskey, rum or brandy (omit for alcohol free)
- 1 Orange, zested
- 1 Lemon, zested
- 1 tsp Vanilla extract
- 1 tsp Almond extract
- 1 cup Mixed, chopped nuts (we used brazils, sliced almonds, walnuts and pecans)
- 3/4 cup Anita's Organic Whole Wheat Pastry Flour
- 3/4 cup Anita’s Organic White Pastry Flour (or All Purpose White Flour)
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1/2 tsp Cinnamon
- 1/2 tsp Freshly ground nutmeg
- 1/4 tsp Ground cloves
- 1/4 tsp Ground allspice
- 1/2 tsp Salt
Fruit & Nut Topping
- As desired dried fruit of choice
- As desired, nuts of choice
- 1/4 to 1/3 cup Apricot jam
- 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.
- Preheat the oven to 325˚F 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.
Fruit & Nut Topping:
- In a small heavy based pan gently heat the apricot jam until it is liquid. Brush the top of the fully cooled cake with the jam. Arrange your favourite dried fruits and nuts on the top of the cake in a pattern as desired. Brush liberally with more jam until the fruits and nuts are nice and shiny.
*We used ½ cup each Anita’s Organic Thompson, Sultana & Currant Raisins, Cranberries and Apricots (chopped)
- 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.
- To make this with Ancient Grains – swap out the flours and replace with the following quantities: 1 cup Anitas Organic All-Purpose White Spelt Flour & 3/4 cup Anita’s Organic Einkorn Flour
- Decorate with marzipan and royal or fondant icing if preferred.
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