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Christmas Cake




Source of Recipe


Kim Mullins


Recipe Introduction


this is from Australia , North Queensland area.
some variations are listed at the bottom.



List of Ingredients




3 ½ cups mixed dried fruit (including glazed cherries and dried peel)
1/3 cup chopped almonds or walnuts
½ cup rum or brandy
150g butter, melted
1 cup lightly packed brown sugar
4 eggs
1 ½ cup gluten free all purpose flour pre mix
1 ½ tsp mixed spice
½ tsp cinnamon
Blanched almonds to decorate (optional)


Recipe



Combine the fruit, nuts and rum or brandy, and mix well. Refrigerate
overnight.

Preheat oven to 150 degrees Celsius. Line base and sides of a 20cm round
cake pan with non stick baking paper, allowing it to stand 5cm above the edge of
the pan.

Place butter, sugar and eggs in a bowl, whist until combined. Add fruit
and mix well. Sift flour and spiced into the mixture and fold in with a metal
spoon until well combined.

Spoon mixture into prepared pan, press with a spoon and smooth the
surface. Decorate with the blanched almonds.

Bake for two hours or until a skewer inserted comes out clean. Wrap the
pan in a tea towel and leave to cool.

Remove from pan and slice as needed.

Store in an airtight container for up to 6 weeks or it will freeze for up
to 3 months.

To make a dairy free version, use dairy free margarine instead of butter

Choose your own combination of favourite dried fruits and nuts

Every 1-2 weeks sprinkle 1 tbs rum or brandy over the cake to keep it
moist.