If you or a loved one has a dairy or gluten intolerance, you can still enjoy a homemade, moist and fruity Christmas cake if you follow our recipe. In fact, it’s so delicious that it could quickly become a family favourite! Remember to give yourself enough time to make this well in advance of the big day as it needs several weeks to mature to a rich fruity flavour.
When you come to make your cake, start by preheating the oven to 150˚C and lining a 20cm round cake tin with parchment paper.
Melt the Stork, coconut oil and sugar in a large pan. Stir in the fruit, mixed spice, vanilla extract, orange zest and juice.
Add the plain flour, cinnamon, nutmeg, chopped almonds and flax seeds. Mix well using an electric hand mixer and add the beaten eggs.
Stir before pouring the cake mixture into the cake tin. Place on the bottom shelf of your oven and bake for 4 hours.
Use a cocktail stick to make small holes all over the cake and add 2 tbsp of brandy. Leave to cool.
Wrap the cake well in parchment paper and place in a cake tin. Take it out every two weeks to pour over 2 tbsp brandy.
When it’s time to ice your cake, don’t add any brandy as you want the icing to stick to the cake. Decorate as you wish.