Gluten Free Christmas cake recipe – minus the added extras

Christmas cake is a heavy indulgence, but once a year is OK for this fine treat which is gluten free and skips the added salt and sugar.

Ingredients:

• 170g Pitted Dried Dates
• 140ml Water
• 115ml Sunflower Oil
• 30g Ground Almonds
• 5ml Mixed Spice
• 3 organic eggs or Egg Replacer
• 55g Rice Flour
• 55g Soya Flour
• 55g Corn Flour
• 455g Mixed Dried Fruit – can be raisins, muscatel raisins, currant, sultanas, or why not try cranberries, Blueberries or cherries!

Method:

1. Dates should be chopped into small pieces and placed in a pan with the water.
2. Bring to the boil and simmer for until dates are soft. Allow to cool.
3. Mix together the dates, sunflower oil, ground almonds, spice, eggs (or replacer) and all the flours.
4. Stir in you selection of mixed dried fruit and mix well.
5. Place mixture into a lined, greased 18cm cake tin.
6. Bake for 30mins at 170c, then another 45mins at 145c.
7. Allow to cool for 10mins then turn out, removing lining paper.
8. Allow to fully cool and store in the fridge for up to 2 weeks.