Every family has a favourite Christmas Cake recipe. Passed down through the generations or created in recent times from experimentation gone right. This moist fruit cake is the latter.

A synergy of almonds, coconut and banana flour makes this special Chrissie treat gluten and grain-free without compromising texture or flavour. The addition of essential oils brings an a touch of Christmas love and makes me think of my friend Kimmy – the woman that took my mild affection for essential oils and turned it into borderline-obsession (and I wouldn’t have it any other way!)

Christmas can get so crazy, I find that the ritual of cake-making really slows me down and gives me time to remember that there’s no need to rush. I love the aroma of brandy-soaked fruit and Christmas spices … it’s a smell I only get to enjoy once a year … so I relish each waft coming from our big Christmas Cake/Pudding-dedicated mixing bowl. Then there’s the cakey-amazingness that fills the house whilst the cake takes it’s time baking in a slow oven.

Enjoy lovely ones, Merriest of Christmases to you and the fam bam, and as always, plenty of Rachie-bear hugs from me to you!

Rachie’s Chrissie Cake

For the Soaked Fruit

3 cups mixed dried fruit. I like to source fruit that is free of preservative 220 and vegetable oil. Usually when I make this cake I use a combo of sultanas, raisins, white mulberries and dates
1/4 cup brandy
1/2 teaspoon each of cinnamon, mixed spice, ground cloves and sea salt
1 drop each food-grade orange and cinnamon essential oils

Combine above ingredients in a large ceramic or glass bowl and cover with a tea towel. Soak overnight.

For the Batter