A Very Jolly Christmas Cake Recipe

Chocolate Christmas cake tied with red ribbon

This really simple and super festive cake is a cheat’s dream. You can bake on the day or the day before you wish to eat it. You can make a larger batch of the mincemeat, as it stores really well, especially if you top it up a little each week with brandy.

Mincemeat ingredients (Makes 1 x .5 ltr Kilner jar)

50g pine nuts, toasted

50g dried cranberries

70g dried apricots, chopped

30g mixed peel

60g dates, chopped

50g gluten free, vegetarian suet

1 small apple, peeled, cored and grated. Any eating apple is fine.

Zest of one orange

Squeeze of orange juice.

50g milled flaxseed, sunflower & pumpkin seeds (available from Linwoods)

100ml brandy

½ tsp ground star anise

Cake Mix ingredients

140g Brown sugar

70g Sorghum flour

70g Ground Almonds

25g Ground golden flaxseed

1.5 tsp Gluten free Baking powder

0.2 tsp Vanilla powder

2 free range eggs

170g butter, melted

1.5 teaspoons mixed spice

Ingredients being mixed in bowl

To make the mincemeat

Pre-heat your oven to 200°C/400°F/Gas 6. Line a baking sheet with baking parchment and spread the pine nuts on top. Toast for 5 mins and allow to cool.

Line a round 8inch, loose bottomed cake tin with parchment paper or use a round cake tin liner.

Pop all of the mincemeat ingredients, including the cooled pine nuts, in a bowl and mix well by hand. You can squidge the ingredients together by getting your hands in there.

Christmas cake mix in tin

Decant into a 0.5 ltr glass kilner jar and store in a cool, dark place.

It’s best to leave this mixture for 5 days, adding a little Brandy on day 4 if you fancy. This ways the flavours will develop and mingle beautifully.

To make the Christmas Cake

Add the dry ingredients into a large mixing bowl and add the melted butter and eggs. Mix with a wooden spoon or hand held whisk until fully combined. Add 1.5 teaspoons of mixed spice and 4 heaped tablespoons of the mincemeat to the mix and stir in well.

Reset your oven to 170°C/325°F/Gas 3 and bake for 20-22 mins. The cake will be mid golden and firm to the touch. A flat cake skewer will come out cleanly when the cake is ready. You can prick the cake all over with a cocktail stick and treat with more Brandy. Once the cake is cooled, turn out of its tin.

Eat within three days of baking.

Freezes well.

Chocolate Christmas cake from above

Gluten free chocolate Christmas cake