Christmas Cake Recipe
Adapted from the Make Do & Mend Cake featured on our gluten free Sponge Cake Mix insert sheet, this makes a lovely Christmas cake. We served this in our festive Bee Shack cafe open day last Saturday.
Ingredients
1 x Honeybuns gluten free cake mix
1.5 tsp cinnamon
1 large tsp mixed spice
60g cranberries
60g raisins
75g toasted chopped almonds
30g mixed peel
60g glace cherries halved
Juice and zest of one orange
To finish, 1 tsp orange marmalade or apricot jam melted until runny
To decorate, pre-toasted whole hazelnuts, almonds, whole apricots, and cranberries.
To toast nuts: Toast in the oven for 5-7 mins at 170deg C.
Method
Pre-heat your oven to 180 deg C or 350 deg F
Mix the gluten free cake mix according to the instructions on the tube, and add all the other ingredients. Taste the raw mix to check if there is enough cinnamon and mixed spice.
Pour mix into an 8 inch / 20cm false bottom tin lined with greaseproof paper.
Bake for 20 mins or until the top springs back when touched.
Once cooled, brush the top of the cake with the melted jam using a pastry brush.
Stick pre-toasted whole hazelnuts, almonds, whole apricots and cranberries on in lines and glaze again with jam.
For an extra ‘christmassy’ taste, once out of the oven make holes with a skewer and drizzle in 3 teaspoons of brandy.
