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

1/3 cup (80ml) dark rum, plus extra, optional ribbon, to decorate

1 Preheat oven to 160°C (140°C fanforced). 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 the almond meal and combined sifted flours, then the fruit mix.

4 Spoon the cake mixture into prepared pans; smooth the tops. Cover the tops generously with the nuts. Bake for about 1 ½ -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.