Step-by-step Christmas Cake

Nutritional Information:

Per serving (250g) Calories 710, Fat 16g,
Saturates 3.1g, Sugars 76g, Salt 0.68g


50g (2 1/2 cups)
200g (1 cup)
100g (½ cup)
Glace Cherries
200g (1 cup)
50g (¼ cup)
mixed peel
400ml (scant 1¾ cups)
250g (1⅛ cup)
180g (scant 1 cup)
500g (4¼ cups)
250ml (1 cup plus 1 tbsp)
1 tsp



Place all the fruit into a bowl and pour over the brandy; cover and soak overnight.


Preheat the oven to 150°C/300°F/Gas 2 and double-line a 10-inch square tin with baking paper inside and out. Cut an additional square of baking paper the same size as the tin.


Beat together the butter and sugar until fluffy.


Stir in the molasses, flour, baking powder, xanthan gum, soya milk and spices until well combined.


Stir in the soaked fruit and up to 2 tablespoons of any
additional soaking liquid that may be left.


Finally transfer the mixture to the prepared tin and place the pre-cut square of baking paper on top of the cake mix.


Bake in the oven for 2½-3 hours. Test the cake by inserting a skewer in the middle – when the skewer comes out clean the cake is done.


To store the cake, wrap in two layers of greaseproof paper and an additional layer of foil. Keep in a cool dry place.


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