Ready for some sugar and spice?
This Christmas cake recipe uses aromatic cinnamon and dried fruit for a festive flavour like no other. We’ve replaced the icing with jewel-bright fruits and nuts – but you can decorate the cake however you like.
Just like the traditional version, it gets better with time! Bake it a few weeks or months ahead of Christmas. Our recipe can be gluten-free, alcohol-free, and vegan - so everyone will enjoy it when the big day arrives.
350g H&B Chopped Dates
1kg H&B Mixed Fruit
250g Vitacoco Coconut Oil
4 tbsp H&B Chia Seeds (If you would prefer to make a traditional
cake replace chia seeds with 3 eggs)
75g H&B Brown Rice Flour
2tsp H&B Mixed Spice
1tsp H&B Cinnamon
100g H&B Ground Almonds
100g H&B Flaked Almonds
Extras you need:
150ml Rum or any alcohol of your choice (for an alcohol free version use Orange Juice)
200g Brown Sugar
1 tsp Vanilla Extract
100g Plain Flour
Equipment you need:
20cm deep cake tin
Zest and juice the orange and lemons. Add to a large
pan with chopped dates, mixed fruit, rum, Vitacoco
coconut oil and brown sugar.
Bring to the boil and stir, then lower the heat and simmer
for 5 minutes or until the sugar has dissolved. Transfer the
mixture into a large bowl and leave to cool for 30 mins.
Heat your oven to 150°C/130°C fan/gas 2. Line a deep
20cm cake tin with a double layer of baking parchment.
Mix the chia seeds with 150ml water. Leave to sit for 5
mins until gel-like and thick.
Add the chia seed mix, vanilla extract and remaining
dry ingredients to the fruit mixture. Stir well, ensuring
there are no pockets of flour.
Tip into your prepared tin and level the top with a spoon.
Place in centre of the oven and bake for 2 to 3 hours or
until the cake feels firm to the touch and is golden brown.
Check after two hours, and if the cake is a perfect colour,
cover with foil. When the cake is fully baked a skewer
inserted into the centre of the cake should come out clean.
Remove cake from the oven and leave to cool in the tin.
Poke holes in it with a skewer and spoon over 2 tbsp of rum.
Feed the cake for up to 5 days with 1-2 tbsp of rum until
ready to remove from tin and decorate.