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HFG Christmas cake
Baking
4 ratingsRate

HFG Christmas cake

Full of delicious nuts and dried fruits drowned in brandy, you won't even notice that our Christmas cake is healthier than the traditional version! And there are gluten-free and other options too.
Serves: 24
Time to make: 2 hrs 40 mins , plus 30 mins cooling
Hands-on time: 25 mins
Total cost: $14.88 / $0.62 per serve

(at time of publication)

Variations

Egg-free, milk-free and nut-free Christmas cake
In step 1, increase water to 1 cup. Omit eggs and nuts from recipe. Change flour ratios to 1/2 cup flour and 1 1/2 cups self-raising flour. Continue as instructed.

Gluten-free Christmas cake
Replace flours with gluten-free baking mix and check ground spice is gluten-free. Continue as instructed.

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3 comments on HFG Christmas cake

  1. 25316845 December 4, 2021 at 10:36 am #

    This is an amazing recipe – now to become my annual go-to!

    Why? Because not only is it a healthier and less expensive combo, it is SO much easier to make and baked perfectly.

    It is basically ‘one pot’ preparation, again better than the messy collection of prep dishes I usually have.

    It’s pretty versatile – with supermarkets being out of several fruit ingredients (no raisins at Christmas!) I made up the cups of fruit with what I had on hand; sultanas, citrus peel, a few extra dates and the top has flaked almonds instead of whole. I also used whiskey for the alcohol and it smells divine.

    Highly recommended to all!

    • lesley norris December 15, 2021 at 3:39 pm #

      I agree with your review of the deliciousness of this cake, ease of preparation and versatility.
      And yes, so annoying that even the most common dried fruits are completely sold out. I was forced to buy expensive (but great quality) organic dried prunes, figs, raisins and even sultanas from a Wholefood supplier. Thank goodness Xmas is but once a year

  2. Annie Haycock December 16, 2021 at 12:05 am #

    I’ve always doubled-up on the fruit content of my mother’s Christmas cake recipe, and this year I’ve halved the fat and sugar too. The proportions come out to pretty much what’s in this recipe. However, I soak the dried fruit in sherry overnight, and use black treacle instead of golden syrup to make a really dark cake.

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