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Sometimes It Is Lupus: Gluten-free Christmas: Christmas Cake

    Step 8: Decorate the top of the cake with nuts.

    500g mixed dried fruit
    quarter cup orange juice
    50ml sweet sherry
    25ml brandy
    2 teaspoons golden syrup
    2 tablespoons peanut oil
    3 eggs
    80g dairy-free margarine
    quarter cup brown sugar
    2 tablespoons caster sugar
    drop Parisian essence
    quarter cup brandy (extra)

    1 1/2 cups gluten-free plain flour
    1 teaspoon bicarb soda
    1 teaspoon cream of tartar
    1 teaspoon cinnamon
    half teaspoon nutmeg
    1 teaspoon mixed spice

    Raw nuts (own choice) to decorate top of cake

    1. Combine fruit, juice, sherry, brandy, syrup and peanut oil in a bowl, mix well. Cover and leave in refrigerator overnight.
    2. The next day: Preheat oven to 130 deg C. 
    3. Line a medium cake tin with baking paper.
    4. Cream the margarine and sugars, add Parisian essence, then add eggs one at a time.
    5. Add the margarine mix to the fruit mix and combine well.
    6. Sift dry ingredients and add to the fruit mixture and combine. (Don’t over-mix, gluten free flour becomes tough easily.) 
    7. Pour into prepared tin, and spread evenly.  (I find it’s easiest to use wet hands to spread the cake mix and even out the top.)
    8. Decorate with assorted nuts.
    9. Bake for about 90 minutes. Until a skewer inserted in the middle comes out clean.
    10. Remove from oven. Pour over the extra brandy.  Cover the top of the cake with baking paper, and wrap in a towel. Allow to cool, wrapped overnight.

    This cake will keep for a while in an airtight container – but it’s not as long-lasting as regular fruit cake.  If you’re going to store it more than two or three weeks, freeze it.

    Recipe is gluten free, and lactose free.