This is my version of a Christmas cake that I have adapted over a number of years. It strikes a balance between the two pillars of a festive dessert table (the Christmas cake & the Christmas pudding) by being beautifully moist, headily spiced & generally delightful!
Minimalist decoration makes it a superb accompaniment to both cheese or custard/brandy sauce (each family has their preference & heaven forbid I align myself with a single option!)
In terms of preparation it couldn’t get much easier, & in terms of nutrition it’s about as ‘healthified’ as you’re going to get when it comes to traditional Christmas fare.
Infusing the fruit with natural spices does away with the need for drip feeding with alcohol for preparatory weeks on end & by harnessing their innate sweetness & moisture you can also eliminate additional sugar & butter from the mix too.
When choosing your dried fruits please aim to use organic products & check they are free from additional oils & sulphur dioxide which can be used to preserve them. There is no need to opt for Medjool dates in this recipe either, save them to eat by themselves & opt for a cheaper variety instead.