My mum makes a fabulous Christmas cake – you know, the proper ones that take weeks of brushing with brandy. It is delicious … but at this point in my life there is just no time for that!
So here is my cheating fruit cake. Takes just a few minutes to get it in the oven and requires no ‘after care’ 🙂 Perfect for last minute cooking!
- 500g mixed fruit
- 250ml apricot nectar
- 150g crushed pineapple
- 2 tsp GF baking powder
- 1 tbsp port/sherry
- 1 tsbp aquafaba (liquid drained from a can of chick peas)
- 1.5 cup spelt flour
Into a large bowl, place the fruit, nectar, pineapple, port and aquafaba and mix to combine.
Mix through the baking powder.
Add in the flour and mix well.
Pour into lined tin and place into a preheated 180C oven for about 20 minutes. Then reduce heat to 150 and bake for a further 45 minutes, or until a skewer comes out clean.
Allow to cool in the tin for 15 min and then turn on to a wire rack to finish cooling.
I often split this cake into 4 small square tins for gifts too. You need to reduce the cooking time to about 15 minutes followed by 30 minutes.