The earlier your Christmas cake is baked the tastier and easier to cut it will be. This year I’ve made a couple of untraditional cakes. They’re a breeze to bake as the fruit, butter and sugar are initially simmered over low heat — none of that hard work of creaming the butter and sugar is required. These cakes will keep for up to six months. Or you could freeze them for up to a year.

Tips for baking a successful festive cake

• If the cake pan is thin, wrap a double layer of newspaper around the outside and tie with string. This prevents the fruit from burning.
• I like to lightly oil or grease my cake pans before lining them with baking paper. The paper sticks to the pan and doesn’t slip as they are filled.
• Use level metric measurements.
• Spoon the cake mixture into the prepared pan and smooth the top with a wet hand.
• Always cook fruit cakes in the middle of the oven at a low temperature otherwise the sugary fruits tend to burn. If the top starts to brown too much, place a sheet of foil lightly over the cake, resting it on the paper that lines the pan.

Easy Christmas cake and Mini mincemeat scrolls

Choose a large saucepan to heat the butter/fruit mixture so you can use it as a bowl when adding the flour. Get the recipe for Easy Christmas cake here and mini mincemeat scrolls here

Gluten-free chocolate Christmas cake

Store for at least one month before cutting. Get the recipe

Gluten-free Christmas mince tarts

Commercial gluten-free pastry is available from your supermarket freezer. I used Pavillion. Get the recipe

Make-your-own gluten-free pastry

If commercially prepared gluten-free pastry is unavailable make your own.

200g gluten-free flour 
125g chilled butter, diced
1 tablespoon icing sugar
1 egg

Place the flour, butter and icing sugar in a food processor. Pulse until the mixture resembles fresh breadcrumbs. Add the egg and mix until just combined. Roll into a ball, flatten then wrap in plastic film. Chill for 30 minutes.