Love is a fruit in season at all times, and within reach of every hand - Mother Teresa


It’s the week before Christmas, and if you’re like me and haven’t had time to make a cake well in advance of Christmas so it can mature, don’t stress, this cake can be made just before the big day and still taste special for the festive day. My Dad loves a full-bodied fruit and nut cake for Christmas, the kind where the nuts and dried fruit are in chunks, where a slice reveals pretty patterns and colours. This Christmas cake delivers just that, need I say no more, except enjoy! Since it is a once-a-year treat, my Dad loves glace fruit in his Christmas cake, yet if even the thought of eating sugary fruit in cake at Christmas is a no go, I’ve included an organic dried fruit option. Also, it’s noteworthy to line the baking tin with two layers of brown paper and two layers of baking paper, and extend the paper at least 5cm above the tin edge to avoid over browning the cake. I sometimes place a sheet of foil over the cake halfway through the cooking time as a precaution for over browning.


V, GF, SF option


250 grams medjool dates, deseeded and roughly chopped

125 grams brazil nuts, roughly chopped

125 grams hazelnuts, roughly chopped

125 grams blanched almonds, roughly chopped

125 grams dried or glace red cherries, uncut

125 grams organic dried figs, roughly chopped w/ stem cut off

125 grams organic dried or glace apricots, cut in quarters

125 grams organic dried or glace pineapple, cut in chunks

3 chia eggs (3 tablespoons ground chia seeds/9 tablespoons water)

½ cup coconut sugar

1 teaspoon vanilla extract

2 tablespoons orange juice

2 tablespoons grape seed oil

2 tablespoons coconut oil, melted

½ cup spelt flour, GF option use almond meal

1 teaspoon baking powder

½ teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon cloves

extra blanched almonds and dried cherries for decoration


Mix the water and chia seed meal in a small bowl, and allow to sit for 5 minutes until it takes on a goopy texture similar to raw egg yolk. Grease and line a 20cm (8 inch) round baking pan with two layers of brown paper and baking paper. Place the fruits and nuts in a large bowl, add the spelt flour or almond meal, spices, baking powder, and stir to combine. In another large bowl, add the chia eggs, coconut sugar, vanilla, orange juice, grape seed oil, melted coconut oil, and stir to mix well. Add the fruit, nut and flour mixture to the wet mixture, and mix well. Spoon mixture into the baking dish and spread evenly. Press extra blanched almonds and fruits into a pleasing pattern on top of the mixture. Bake for 1½ hours at 150’C (300’F), or until a skewer comes out clean. Allow to cool in the pan. Will keep in an airtight container for several weeks.