There’s nothing quite like this time of year for family traditions to come to the forefront and the Christmas cake is a big one for our family. The recipe has been passed down from our Great Grandmother to our Grandmother to our Mum and now to us. The family recipe is a involved and traditional one and always results in a delicious cake. Since many of us are short on time we’ve adapted the recipe for a quick, easy, organic Christmas Cake! Read on for an amazing cake you’re sure to bake year after year.

Christmas Cake


  • ½ cup Rum
  • 350g Sultanas, Raisins, cranberries
  • 110g Rapadura Sugar
  • 125g Butter or 125g Coconut Oil
  • 255g Spelt
  • ½ tsp Bi Carb
  • ½ tsp Baking Powder
  • 1 Eggs
  • ½ tsp Ginger
  • ½ tsp Clove
  • 1tsp Cinnamon
  • 250ml Milk – Almond, Cashew or Coconut


  • Preheat oven to 200 C
  • In a large mixing bowl put sultanas, raisins, cranberries and rum, leave to soak
  • Whisk egg in a large mixing bowl and set aside
  • Place all dry ingredients in another large mixing bowl and rub butter or coconut oil in
  • Add the rum soaked fruit into the dry ingredients
  • Boil milk (almond or coconut milk), allow to settle
  • Pour in to whisked egg. Ensure you do this slowly so as not to cook the egg
  • Gradually stir into dry ingredients
  • Pour the mixture into a round cake tin
  • Reduce oven to 120 C and place cake in to oven and cook for 2 to 4 hours

Serve with custard and ice cream.

NOTE: All ingredients are organic – if you can’t track down everything organic definitely try to on the fruit, makes a world of difference!

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