|Page in Sainsbury's mag that ACTUALLY MENTIONS changes for a gluten free bake!|
75g ready to eat figs - chopped
112g stoned, soft prunes - chopped
50g skin on almonds
112g soft butter
92g dark brown soft sugar (we only used 62g due to a calculation error!)
125g self raising flour (we used Dove's Farm, gluten free)
¼tsp ground cinnamon
¼tsp ground ginger
pinch of ground cloves
2 large eggs, lightly beaten (we used 3 medium eggs)
112g raisins (we used mixed dried fruit)
1½Tablespoons black treacle
Juice and zest of ¾ lemon
Having creamed the butter and sugar (using an electric hand mixer as we don't *yet* have a stand mixer)... the flour and ground spices were added to the mix a third at a time, with a little of the beaten egg and mixed thoroughly before adding more.
Once all the flour and eggs were incorporated, the remaining ingredients were then mixed through by hand.
|The cake, ready to bake in our fab 18cm Aldi springform tin|
|Testing the cake - the knife's clean!|
Once the knife, inserted into the cake, came out clean, the cake was removed from the oven and left to cool completely in the tin.
|Cooled Christmas cake - what a level top it has.|
|Here's the cake... ready to be decorated... another day!|