GLUTEN-FREE CHRISTMAS CAKE WITH CANDIED NUT TOPPING

A fabulous cake the whole family can enjoy. Sticky fruits and aromatic spices combine to give the rich festive flavours we love at Christmas time.

FRUIT

¾ cup rum or other alcohol of choice, or use orange juice

1 cup raisins 1 cup golden sultanas ½ cup sliced dried apricots ½ cup dried cranberries

10 fresh dates, roughly chopped

1 tablespoon ground ginger 2 teaspoons ground cinnamon

1 teaspoon each ground nutmeg and mixed spice

finely grated zest 1 lemon and 1 orange

2 teaspoons vanilla paste

CAKE

150 grams butter at room temperature

1 cup packed brown sugar

1 large, very ripe banana, mashed

3 large eggs, size 7, lightly beaten

1¼ cups plain gluten-free flour ½ teaspoon xantham gum* ½ teaspoon baking powder

TO FINISH

¼ cup extra rum or other alcohol, optional Preheat the oven to 150°C.

Grease a 20cm springform cake tin. Fully line with a double layer of baking paper, greasing between the two layers so they will stick together.

FRUIT: Place all the ingredients in a medium saucepan and slowly bring to the boil, stirring occasionally until all the liquid has been absorbed. Set aside to cool.

CAKE: Beat the butter and brown sugar together for 5 minutes. Beat in the banana then gradually beat in the eggs until well mixed.

Stir in the cooled fruit mixture. Combine all the remaining cake ingredients in a bowl. Add to the batter and, using a large metal spoon, gently but thoroughly fold together, making sure there are no pockets of flour in the batter or around the fruit.

Transfer to the tin and smooth the top then form a 1cm shallow hollow in the centre of the cake so it will rise to form a flat top.

Bake the cake in the centre of the oven for 2 hours or until a skewer inserted into the middle comes out clean. Use a toothpick to poke all over the top of the hot cake and immediately pour over the ¼ cup of rum. Leave to cool completely in the tin. MAKES 1 CAKE