Christmas Cake with Orange and Blueberry Compote

Recipe by Andy Allen, Farm to Fork 


  • 500g dried dates500g dried figs
  • 500g dried currants
  • 500g dried fruit mix
  • 300ml port wine
  • 2x oranges (juice and zest)
  • 2x lemons (juice and zest)
  • 500g unsalted butter
  • 400g brown sugar
  • 350g plain flour
  • 200g almond meal
  • 1tsp baking powder
  • 4tsp mixed spice
  • 2tsp ground cinnamon
  • 4x eggs


  • Combine fruit, port, juice and zest, butter and sugar. Bring to the boil and cook out on a simmer for 5 mins.
  • Allow to cool for around 30 mins, add eggs.
  • Fold through flour, spices, baking powder and almond meal.
  • Cook at 150 for 1 .5 hours 
  • Check the center might need longer