Christmas Cake
This is a very fruity cake, which can have brandy or sherry added if you wish. It’s fine without as well!
225g butter
1 cup sugar
grated rind of one lemon
1 tsp vanilla
1 tsp each cinnamon, ground ginger and mixed spice
1 tsp Gluten Free Goodies baking powder
1/2 tsp nutmeg
3 cups (480g) Gluten Free Goodies Cake and Biscuit mix
6 eggs
1.5kg assorted mixed dried fruit (sultanas, currants, mixed peel, glace fruit etc)
1 cup drained crushed pineapple
blanched almonds to decorate
1/4 cup sherry, brandy or your favourite liqueur to pour over the hot cake (this is optional)
Line a 25cm round tin with greaseproof paper (sides and base).
Mix flour, baking powder and spices in a container and set to one side.
Cream butter, sugar, lemon rind and vanilla.
Add eggs, one at a time, beating well after each addition and adding a little flour each time to prevent the mix curdling.
Mix the fruit and pineapple in a BIG bowl, and add with the flour mix to the butter mix.
Mix well with a spoon, press into the tin and brush the top with water.
Decorate with blanched almonds.
Bake at 150C for 1 1/2 hours, then turn the heat down to 130C for a further 2 hours or until a skewer comes out clean.
Pour brandy, sherry or liqueur over hot cake if wanted.
Allow cake to cool in tin.
Store in a closed container for several days before cutting – the flavours mellow and the texture improves!