As discussed in yesterday’s post I decided that as well as making the Vitarium Christmas cake I would try and make one from scratch. The recipe which I used was given to me by my Aunty and it was very easy – almost as easy as making the Vitarium Christmas cake. I left it in the oven for a bit longer than I should have, worried that it wasn’t sticking together properly however once I took it out of the oven and it cooled down it did so.

Compared to the Vitarium cake this Christmas cake is more moist and has a slightly different flavour which is probably due to the condensed milk. If you have time I would definitely give this cake a go as it is delicious. I can’t wait to make some brandy custard and eat it on Christmas day!

What are you looking forward to eating on Christmas day?

Christmas cake

The finished cake


  • 890gm mixed fruit (I used raisins, mixed peel and cherries)
  • 250gm butter
  • 1 tbsp vinegar
  • 1/2 tsp ginger
  • 1 cup water
  • 1/2 tsp mixed spice
  • 1 tin condensed milk
  • 1 tsp baking soda
  • 2 cups GF flour (I used Orgran all purpose plain flour)
  • 110gm blanched almonds roughly chopped
  • 1 tsp each vanilla, lemon and almond essences
  • Salt


1. Place mixed fruit, butter, vinegar, ginger, water and mixed spice in a saucepan and bring to the boil

Christmas cake ingredients

Fruit mix

2. Add the condensed milk, baking soda, flour, nuts, vanilla, lemon and almond essences and salt

Gluten free cake

With the added dry ingredients

3. Bake at 160 C for about 1 1/2 – 2 1/2 hours

Xmas cake

Ready for the oven