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, RSF, DF, GF option

Makes 23 cm (11½ inch) cake


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 organic dried figs, roughly chopped w/ stem cut off

125 grams organic dried apricots, cut in quarters

125 grams organic dried pineapple, cut in chunks

1 cup spelt flour, GF option use brown rice flour

3 teaspoons baking powder

3 tablespoons chia seeds, milled in blender

½ teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon cloves

½ cup rice malt syrup

½ cup chickpea water

1 teaspoon vanilla extract

3 tablespoons coconut oil, melted

extra blanched almonds and dried cherries for decoration


Preheat the oven to 150'C (350'F). Line the bottom of the springform pan with baking paper, and lightly oil and flour the sides with coconut oil. 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 brown rice flour, baking powder, milled chia, spices and stir to combine. In another bowl, mix together the rice malt syrup, chickpea water, vanilla and melted coconut oil. Add the wet mixture to the dry, 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, or until a skewer comes out clean. Allow to cool in the pan. Will keep in an airtight container for several weeks.