Who doesn’t love a piece of delicious Christmas Cake? This delicious recipe is gluten-, wheat- and soya free. It can also be adjusted to make it dairy, egg and nut free. There is no added sugar.

Ingredients:

• 100g Margarine
• 1 large ripe Banana
• 2 large Lemons, finely grated rind and juice only
• 100g soft Prunes, stoned and halved
• 75g Raisins
• 75g Sultanas
• 75g Currants
• 150g soft Dried apricots, chopped in fairly large pieces
• 50g Candied orange & Lemon peel (mixed peel)
• 75g Walnuts, halved
• 25g Hazelnuts, chopped
• 2 Eggs
• 150g gluten-free flour that already includes xanthan gum
• 2 heaped tsp ground Nutmeg
• 1 heaped tsp ground Cinnamon
• 1 heaped tsp Ground ginger
• ½ tsp ground Cloves
• 2 tbsp Brandy (optional)

Method:

1. Preheat the oven to 160C/ 300F.
2. Prepare a 20cm cake tin with greased, greaseproof paper.
3. In a food processor, mix the margarine, banana and lemon juice & rind.
4. Pour into large mixing bowl.
5. Mix in the nuts and dried fruit.
6. In a separate mixing bowl beat the eggs.
7. In another mixing bowl sieve the four and add the spices.
8. Alternatively fold the egg and flour mixtures into your fruit mixture. Add the brandy if you desire.
9. When fully combined spoon the mixture into your prepared cake tin.
10. Level the top.
11. Place in the oven and bake for about 2 hours. You will know the cake is ready when a skewer inserted in the middle comes out clean.
12. When ready, remove from the oven.
13. Remove cake from tin and place on cooling rack.
14. Serve and enjoy!

Note:

• You can swop out the Walnuts and Hazelnuts with 75g pumpkin seeds & 25g Sunflower seeds.
• To make an egg-free cake replace the 2 eggs with 2 level teaspoons of gluten-free baking powder.
• You can decorate your cake with nuts or icing, depending on your taste.

Source: BBC Food