Christmas Cake

Christmas Cake (milk and egg free)

by Rahel Berhe


Makes one 7″ round cake


  • 350g mixed dried fruits such as raisins, cranberries, blackberries, cherries and apricots)
  • 100g golden caster sugar
  • 100g margarine
  • 4 tbsp ground flaxseed mixed with 6 tbsp water and ½ baking powder
  • 150ml water
  • 225g self-raising flour
  • 1tsp cinnamon
  • 1tsp mixed spice
To decorate
  • Choice of dried fruits
  • Choice of seeds
  • Apricot jam for glazing


  1. Preheat the oven to 150C/ 300F/ Gas 2.
  2. Grease an 18cm / 7″ round cake tin.  Line the bottom and side with baking parchment.
  3. Place the dried fruit, water, caster sugar and margarine in a saucepan and heat over a medium flame, continuing to stir until the margarine has dissolved into the liquid. Cover and simmer gently for 15 minutes.
  4. Meanwhile, combine the ground flaxseed, water and baking powder in a small bowl, stir together and leave to thicken.
  5. Once the fruit has cooked, remove from the heat and allow to cool for 10 minutes.
  6. Next place the fruit and liquid into a large mixing bowl, stir in the flaxseed mixture until combined and then quickly stir in the flour and spices until completely mixed through.
  7. Spoon the cake mixture into the tin, level the top with the back of a spoon and then bake for 1 hour and 15 minutes or until a skewer inserted into the centre comes out clean.
  8. Once the cake is golden brown and cooked through, remove from the oven and leave to cool in the tin for 30 minutes. After which, transfer to a wire rack to cool completely.
  9. Once cooled, warm up the apricot jam and glaze the cake with a brush.
  10. Arrange your chosen dried fruit on top of the cake.