Gluten-free Christmas cake
MAKES 6 PREP AND COOK TIME 4 HOURS(+ COOLING AND STANDING TIME)
500g (3 cups) sultanas
150g (1 cup) currants
190g (1¼ cups) raisins, chopped
300g (2 cups) pitted dried dates, chopped
100g (½ cup) glacé red cherries
125g (½ cup) glacé fruit (such as orange, pineapple, apricot, peach), chopped
1/3 cup (110g) fig jam
1 tablespoon finely grated lemon rind
1 tablespoon finely grated orange rind
1 tablespoon ground cinnamon
1 tablespoons ground ginger
½ cup (125ml) ginger beer
1 cup (250ml) dark rum
250g butter, softened
1 cup (220g) CSR Dark Brown Sugar
4 eggs, at room temperature
1 cup (110g) almond meal
¼ cup (110g) gluten free plain flour
¾ cup (110g) gluten free self-raising flour walnuts, pecans, macadamias, almonds, to decorate
¼ cup (60ml) dark rum, extra
1 Combine fruit, jam, rind and spices in a large bowl. Add ginger beer and rum; stir to combine. Cover; stand the mixture at room temperature for three to seven days, or longer if you like, stirring occasionally. Alternatively plump fruit mixture in the microwave on high for 4 minutes, stirring once; let cool before proceeding with cake.
This story is from the December 2020 edition of Australian Women’s Weekly NZ.
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This story is from the December 2020 edition of Australian Women’s Weekly NZ.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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