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Woodside Whisky Christmas Fruit Cake


1.25kg assorted dried fruit, chopped small (I like raisins, sultanas, currants, apricots, prunes, dates and cranberries)
250g coconut oil or certified sustainable palm fat 1 cup coconut sugar
½ cup whisky
17 g orange zest (from approx 2 large oranges)
½ cup freshly squeezed orange juice (from the zested oranges)
5 large eggs, beaten
120g millet flour
90g arrowroot flour
90g sweet rice flour
1 teaspoon baking powder
½ teaspoon baking soda
Pinch salt
1 teaspoon mixed spice

Raw whole nuts (for decorating on top) Extra whisky for splashing on top


  1. In a large saucepan combine dried fruit, oil, sugar, whisky, and juice. Bring to a gentle simmer and cook for 10 minutes, covered. Cool to room temperature.
  2. Preheat oven to bake 150 C. Line one large 23 cm cake tin (or two small) with three layers of baking paper sitting 5 cm above the edge of the tins.
  3. In a large bowl combine fruit mixture with beaten eggs and orange zest. Sift dry ingredients over top and fold in til well combined. Spread evenly into tin/s and smooth top. Decorate with raw whole nuts as desired.
  4. Place in oven and cook until springy in middle and toothpick comes out clean. If top of cakes are browning too much during baking, lay a loose piece of foil over top. Small cakes will take approx 90 minutes; one large cake will take 2.5 - 3 hours.
  5. As soon as you remove warm cake from oven lightly splash tops with extra whisky. Cover pans loosely with a tea towel and let cool completely before removing from tins. Add more whisky if desired.
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