Spelt Christmas Fruit Cake

Spelt Christmas Fruit Cake


  • 425g of Organic White Spelt Flour
  • 350g unsalted butter, melted and cooled
  • 350g Dark brown sugar
  • 450g Currants
  • 350g Raisins
  • 150g Cherries halved
  • 150g Mixed peel
  • 150g Almonds blanched and chopped
  • Grated rind of two lemons
  • Grated rind of 1 orange
  • 1 ½ tsp Mixed spice
  • 1 ½ tsp Ground nutmeg
  • 75g ground almonds
  • 7 eggs
  • 3 tablespoons of whisky


Preheat oven to gas mark 2 / 120°C.

  1. Brush a 9 inch round baking tin with melted butter and line the sides and bottom with double greaseproof paper.

  2. Sieve together the Sharpham Park white spelt flour, mixed spice and ground nutmeg.

  3. Place all the cake ingredients together in a large mixing bowl and mix thoroughly.

  4. Place the mixture in the prepared tin and smooth out the top with a wet spoon.

  5. Bake in the preheated oven for 2 ½ approx depending on the oven at 120 degrees on the middle shelf.

  6. Test the cake by pressing on top with a spoon it should feel very firm and also with a skewer through the centre of the cake it should come out clean.

  7. Once baked leave the cake to cool overnight in its tin and remove all paper and tin the next day.

  8. Decoration optional.

NB. - Fruit can be soaked in whisky for 24 hours before starting. 
       - Feed with additional whisky if desired. 

14th November 2019

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