- Halve the cherries and dates, reserving half of each for the topping
- Chop the remaining halves, figs and nuts adding to a large pan with the other dried fruit, spice, port, brandy, orange juice and zest
- Heat slowly, allowing as much time as you can (ideally on the lowest heat for at least an hour)
- Lightly crush the chia seeds and add 12 tbsp water, mixing well to avoid clumping and set aside for 10 minutes to form a gel
- Cream the sugar and soya marge then add the flour and mix thoroughly
- Fold in the chia seeds until a smooth, sticky batter is formed
- Stir the cooled fruit mix into the cake batter and transfer to a greased, lined tin
- Bake in a cool oven for 3 hours, checking regularly to avoid crispy edges; a cocktail stick should come clean from the centre
Cooking Temperature: 175 degrees
Cooking Time: 4 hours
Keeps For: 3 months
Tips and Comments
- In this recipe, the chia gel is used as egg replacer to bind the mix. You could substitute an 'off the shelf' make but I'd recommend the simplicity of these nutritious little seeds!
- If you are anything like me, you don't even start thinking about Christmas until the middle of December so the slow cooking of the fruits in alcohol helps avoid the need to start the whole process off in June! You can literally make this in an afternoon but the longer you do soak the fruit the more moist it will be.
- See Not-Dairy for details of soya marge