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December 2018 Issue
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Mountain Christmas Cake

Photo: Maddy Bellcroft
Because nothing says Christmas like a dense fruit cake

This recipe differs from your usual Christmas cake and has converted many fruit cake haters in its time. Its deliciously chewy, full of flavour and will top up your energy stores. It has less flour than most fruit cakes, leaving more room for the good stuff like dried fruit and nuts. Its the perfect companion to a cup of tea.


Prep time: 15min with overnight soak
Cook time: 45min
Serves: Many
Cost: $15-20


  • ½ cup dates
  • ½ cup sultanas
  • 1 cup walnuts
  • ½ cup dark chocolate
  • ¾ cup crystallised ginger
  • 1 cup chopped dried pears
  • 1 ¼ cup brown rice flour
  • ¼ cup tapioca flour
  • ½ cup honey
  • 1 medium lemon
  • 2 tbsp brandy
  • 1 cup water
  • 1 tsp mixed spice

The night before baking, mix together honey, water, lemon juice and peel in a pot and bring to the boil. Simmer for one minute then remove from heat and add dried fruit and brandy. Mix well and soak overnight.

The next day, preheat oven to 160℃ and line a cake tin. Mix in flour, chocolate, mixed spice and nuts to the soaked fruit mix and press into the cake tin. Cook for 45 minutes before removing from oven and allowing to cool fully in tin. Once cooled, wrap cake in foil to keep fresh.

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