FRIDAY BAKING

Gluten-free Christmas cake.

100 grams butter, very soft but not melted

250 grams cream cheese, at room temperature 2½ cups icing sugar, sifted 2 tablespoons whisky

Beat together the butter and cream cheese until soft and pale. Add the icing sugar and beat to combine then mix through the whisky. Refrigerate until ready to use. MAKES ENOUGH FOR 1 CAKE