Posted on November 18 2018
This is the easiest Christmas Cake recipe around. It's quick, gluten free, vegan and delicious. Make a large cake or four small ones and use them like puddings by zapping in the micro for 45 seconds before serving with a custard like this nice recipe.
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The topping is up to you...clean out your dried fruit section and make a custom combination. We've used raisins, currants, ginger and nuts plus cranberries, goji and pepita for the Christmassy vibe.
- 3 cups mixed dried fruit and nuts or seeds
- zest of an orange
- 1/2 cup rum or orange juice
- 1 packet GFFCo Banana Bread Mix
- 250g (1 cup) apple puree
- 100ml water
- 100ml oil of your choice
- 1/4 cup marmalade
Mix the dried fruit, rum/orange juice and zest and leave it to macerate for at least one night and up to 2 weeks in the fridge.
Line a square or round 20cm cake tin with paper. Heat oven to 160oC.
Place the Banana Bread Mix in a large bowl with half the fruit mix, including any juice, mix to coast the fruit with flour mix.
Whisk the apple puree, water and oil in a small bowl and then whisk into the flour mix. Pour mixture into prepared tin and smooth the top of the batter.
Bake for approx 40 minutes or until a skewer comes out clean. Allow to cool in the tin for 20 mins.
Mix marmalade with the remaining dried fruit mixture and pile onto the warm cake. Spread and smooth the top. Allow cake to sit overnight before cutting.