2013 Recipe for Gluten-free Spiced Christmas Cake

Ann Russell 2013 Ingredients: To prepare the day before baking: 1 cup currants 1 cup raisins 1 cup sultanas 1 cup dried cranberries cup pitted dates, coarsely chopped 452 g can crushed pineapple and juice cup ginger beer, fruit juice or white wine. Remaining cake ingredients: 397g can sweetened condensed milk 70 gm butter 1 tablespoon golden syrup 2 eggs I teaspoon vanilla extract 1 tablespoon rum or 1 teaspoon rum essence 1 teaspoon lemon zest cup almond meal cup cornflour 2/3 cup ground linseed teaspoon xanthan gum Pinch salt teaspoon curry powder teaspoon cinnamon teaspoon freshly grated nutmeg teaspoon ground allspice Generous pinch of ground cloves cup toasted almonds, coarsely chopped teaspoon baking soda cup milk, warmed

Garnish: Dried fruit and nuts as desired. Rolled marzipan, holly sprigs or other decorations. To finish if desired: cup brandy

Preparation: Prepare the fruit to soak in the liquid overnight. Store covered in fridge until required. Baking day: line tin(s) with baking paper. Use either 4 tuna tins 10 cm diameter x 7 cm deep, or 22 cm square cake tin x 6 cm deep . Preheat oven to 150C, shelf slightly below middle. Method: 1. Warm the condensed milk, butter and golden syrup in a small saucepan, stirring until the butter melts. Pour into a large bowl and cool. 2. In a separate bowl, beat the eggs until light and foamy then add vanilla, rum and lemon zest. 3. Put the almond meal into a large bowl with the ground linseed and sift in the cornflour, xanthan gum and spices. 4. Add the fruit and toss with a fork to ensure theyre well coated with the dry ingredients. 5. Add the chopped almonds and fold in with the prepared fruit mix in 3 batches to ensure there are no pockets of flour in the mixture. 6. Combine baking soda and milk in a cup then add to the mixture, blending well. 7. Spoon the batter into the tin(s). 8. Bake the small cakes for 1 hour, covered with foil. Remove foil, dress the top with nuts &/or dried fruit if desired, and return the cake to the oven for 1 hour. Bake the large cake for 1 hours under foil, remove to dress if desired, then return to the oven for an additional 1 hours. Insert a skewer in the middle of the cake. If clean, its done. 9. Finish the cake when its hot by poking the skewer over the top and slowly pour on brandy. 10. Cool the cake in the tin. 11. Store in an airtight tin in a cool place. If plain, decorate as desired.