Diabetic (gluten free) Christmas cake
- 170gms (6oz) pitted prunes
- 115gms (4oz) dried apple rings
- 115gms (4oz) dried apricots
- 50 ml (double measure) brandy, whisky or tea
- 1 small apple, washed and grated to the core
- 1 tsp ground ginger
- half tsp ground cinnamon
- half tsp fresh grated nutmeg
- 1 dessert spoon vanilla extract
- 170gms (6oz) soft butter
- 85gms (3oz) fruit sugar
- 4 medium eggs (or 3 large)
- 85gms (3oz) ground almonds
- 85gms (3oz) rice bran
- 1 tsp baking powder
- The day before you make the cake, chop the dried fruit into a bowl and pour over the brandy. Leave overnight, stirring when you're passing.
- Line a 20cm (8 inch) deep cake tin with a double layer of greaseproof (or Bakewell) paper. Set the oven to 150oC (gas mark 2).
- Cream the butter and fruit sugar then stir in the chopped fruit, orange zest and grated apple. Add the vanilla and spices and beat the eggs in one at a time. Don't worry if it looks a bit curdled - it will be fine!
- Stir in the ground almonds, rice bran, and baking powder thoroughly. Finally, stir in juice from half the orange to start with, adding more if necessary to make a soft consistency.
- Pour into the cake tin and level the top. Tie a double thickness of newspaper or old manilla envelopes around the outside with string or thread.
- Bake for 1 to 2 hours until a skewer comes out clean. As soon as the tin is cool enough to touch, put a piece of foil tightly over the top and leave till completely cold (this softens the top of the cake).
- Remove from the tin and wrap in a double thickness of foil. If possible, keep it for one to two weeks in an airtight tin to mature before eating.