Grandma's Christmas cake recipe is always the best.
Ingredients:
- 225g currants
- 350g sultanas
- 350g seedless raisins or mixed fruit
- 85g glace cherries
- 55g blanched almonds
- 225g butter (or dairy-free substitute)
- 225g soft dark brown sugar
- 2 tablespoons black treacle or molasses
- 4 eggs
- 225g gluten-free plain flour
- 1/2 teaspoon each of mixed spice, cinnamon, nutmeg and ginger powder
- 1 lemon and 1 orange, grated rind
- 1 tablespoon sherry, rum or brandy (optional)
Method:
- Preheat oven to 180˚C. Line a 25cm cake tin with brown paper which extends 5cm above the rim of the tin.
- Melt together the butter, sugar and treacle over a low heat, remove from heat and allow to cool slightly.
- Add fruit, nuts, spices and rind and mix together.
- Beat eggs and add to fruit mixture, then add flour and mix well.
- Pour mixture into prepared cake tin.
- Bake in 180˚C oven for 1 1/2 to 2 hours or until a cake skewer comes out clean.
- Allow to cool in the tin.
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