Gluten-free christmas ring cake
This cake could be drizzled with a thin icing, if preferred.
|70 g||Blanched almonds|
|1 cup||Dried apricots, coarsely chopped|
|1 cup||Pitted prunes, coarsely chopped|
|375 g||Dried fruit, mix|
|¾ cup||Glacé pineapple chunks|
|½ cup||Gluten-free flour|
|½ tsp||Baking powder|
|½ tsp||Ground mixed spice|
|¼ cup||Brown sugar, firmly packed|
|1 tsp||Vanilla essence|
- Preheat the oven to 150°C. Line a 20cm ring pan with baking paper.
- Place the hazelnuts and almonds in a bowl with the apricots, prunes, pineapple chunks and fruit mix. Sift the flour, baking powder and spice over the nuts and fruit and combine well.
- Cream the butter and brown sugar, until light. Beat the eggs until well combined then gradually add to the butter mixture. Add the flavourings and nut/fruit mixture. Spoon into the prepared pan.
- Bake for 1 1/2 hours or until a skewer inserted in the centre comes out clean. Cool in the pan for 15 minutes then turn out onto a wire rack. If using the glaze apply while the cake it still warm (see recipe). When cool, wrap in foil and store in an airtight container.
See more of Jan's christmas recipes