HOME-MADE GIFTS:

Friends, family, neighbours, teachers... show them you care with a delicious home-made treat.

tasty treats made with love

Little gluten-free Christmas cakes MAKES 6 PREP AND COOK TIME 2 HOURS 30 MINUTES (+ COOLING AND STANDING TIME)

1kg dried fruit mix 1 cup (140g) pitted dates, chopped ½ cup (160g) fig jam 1 tablespoon finely grated lemon rind 1 tablespoon finely grated orange rind 1 tablespoon ground ginger 2 teaspoons ground cinnamon 1 cup (250ml) ginger beer 250g butter, softened 1 cup (220g) firmly packed dark brown sugar 4 eggs, at room temperature 1 cup (110g) almond meal ¾ cup (110g) gluten-free plain flour ½ cup (75g) gluten-free self-raising flour walnuts, pecans, macadamias, blanched and natural almonds, to decorate ⅓ cup (80ml) dark rum, plus extra, optional ribbon, to decorate 1 Preheat oven to 160°C (140°C fan-forced). Line the base and sides of six deep 9cm round cake pans with three layers of baking paper, extending paper 4cm above the edge of the pans. 2 Combine fruit mix, dates, jam, rinds, spices and ginger beer in a large bowl. Stand for 30 minutes. 3 Beat butter and sugar in a bowl with an electric mixer until smooth. Add eggs, one at a time, beating until just combined. Stir in almond meal and combined sifted flours, then fruit mix. 4 Spoon the cake mixture into prepared pans; smooth the tops. Cover the tops generously with the nuts. Bake for about 1½-2 hours or until a thin-bladed knife inserted into the centre comes out clean. 5 Brush the tops of the cakes with rum. Snip edges of baking paper to fold over cakes. Cover hot cakes tightly with foil; wrap in clean tea towels. Cool the cakes in pans overnight. Turn cakes out. Remove paper. Brush cakes with extra rum, if desired. 6 Store in an airtight container. Decorate cakes with ribbon and wrap in cellophane or place in gift boxes just before giving. Suitable to freeze. Not suitable to microwave.