Christmas
Gluten free flour, various dried fruits, marzipan, fondant icing
Something a bit different for this exhibition, but in our family, my Christmas cake is an annual event….I love being snuggled up at home on a winter’s night, with fairy lights decorating the house.
Serves 16
Ingredients
200g Cranberries, dried
140g Glace cherries (cut in half)
200g Peel, mixed
200g Prunes stoned and chopped
400g Raisins
8 Egg, large free-range
1/2 Lemon juice only
1 tsp Allspice, ground
300g Brown sugar, dark
250g Gluten-free plain flour plus
1 tsp Nutmeg, ground
250g Butter, unsalted
125ml Rum, dark OR 125 ml Tawny port
Method
1) Soak all fruit in the booze overnight
2) Beat the butter and the sugar together
3) Add the eggs
4) Fold in the (sieved) flour, along with the all spice and nutmeg
5) Mix in the soaked fruit and add the lemon juice – mix well
6) Grease a baking tin and line with baking parchment
7) Bake in oven for 2 hours at 160 degrees
