You Will Need
Every family has Christmas traditions that have been passed through the generations. Our Christmas Cake recipe is a family one that has been adapted to cater for our coeliac family. Traditionally we make it in October, this lets the flavour fully develop by cutting time in December.
Combine the mixed dried fruit, sugar, syrup, orange zest, butter and baking soda in a medium sized pot. Mix the orange juice with water to make up to 2 cups of liquid, add to the pot. Bring to the boil and simmer for 3 minutes. Transfer to a large bowl and leave to cool.
Once cool, mix in the Spicy Fruit Breadmix, eggs and ½ cup of grog or tea.
Double line a 25cm cake tin. Bake at 150°C for 2 hours or until the skewer comes out clean. If the top starts to burn, cover the top of the cake with baking paper and continue to cook. Brush the top of the cake while still hot with some more grog.
Store in an airtight container or wrap in a wax wrapper/glad-wrap in a cool place. You can continue to brush weekly with more grog.
For all the flavours to develop it is best to bake at least 6 weeks before Christmas.
Mix all ingredients together in a bowl and then transfer to your breadmaker tin.
Select the gluten free setting.