Christmas Cake Recipe
This moist and fruity traditional English Christmas cake is studded with juicy sultanas and cranberries, tangy orange, sweet cinnamon and nutmeg and a dash of rum. Baked to perfection - nothing tastes more like Christmas than this!
Servings: 12 people
Calories: 561kcal
Ingredients
- 250 g sultanas
- 250 g raisins
- 250 g dried cherries
- 150 g cranberries
- Zest of 1 orange
- Zest of 1 lemon
- 200 ml dark rum or brandy
- 175 g coconut sugar
- 300 g wholewheat flour
- 100 g almond flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp ground allspice
- 150 ml plant milk + 1tsp plant milk
- 180 g vegan spread
- 2 flax eggs 2 tbsp flax + 6 tbsp water
- 75 g chopped almonds
Instructions
- To a bowl, add the raisins, sultanas, cranberries, dried cherries and the orange and lemon zest.
- Pour in the brandy or rum and leave to soak at least 1 days, giving a brief stir every so often.
- Preheat oven to 150°C.
- In a separate bowl, add whole wheat flour, baking soda, almond flour, cinnamon, nutmeg and allspice and mix to combine all ingredients well.
- In a different bowl, beat coconut sugar and vegan spread together until creamy.
- Beat in plant milk and chia or flax eggs.
- Add the dry ingredients to this and briefly combine – the batter will be more like a dough rather than a normal cake batter.
- Fold in the soaked fruits and slivered almonds and mix as little as possible, just making sure all ingredients are well combined.
- Bake in the oven for 2 hours at 150°C.
Notes
- Coconut sugar, brown sugar or stevia can be used instead of maple syrup
- Replace the vegan spread with coconut butter or oil (though this may have a lsight coconut taste) or with a flavourless oil
- Gluten-free flour can be used instead of wholewheat
- Other fruits can also be used such as figs, candied peel and prunes