Nut Topped Christmas Cake Recipe

Method

1. Line the base and sides of a deep 23cm/9”cake tin with a double layer of greased baking parchment paper ensuring the sides of the paper come up at least 5cm/2” above the top rim of the tin. Cut a 23cm/9” circle of parchment paper for covering the cake.
2. Place soaking mix ingredients into a large mixing bowl. Cover and microwave for 5 minutes or until the butter has just started to melt. Stir and cook for a further 5 minutes or until the mixture is just simmering. Stir and set aside to soak for a minimum of 8 hours or overnight.
3. Place Glutafin Mix into a large mixing bowl with the remaining cake mix ingredients. Stir in the soaked fruit mix with a wooden spoon and beat together until combined.
4. Spoon mixture into the prepared tin. Smooth the top surface with a spatula.
5. Top with lines of almonds, Brazil nuts walnuts and glace cherries. Lay the prepared circle of parchment paper on top.
6. Place on the bottom shelf of a preheated oven and cook for 2 hours at 150^oC/140^oC Fan/ 300^oF/Gas Mark 2.
7. Lower the temperature to 140^oC/130^oC Fan/275^oF/Gas Mark 1 and cook for a further 1½ to 2 hours.
8. Test the cake to check if it is cooked by inserting a fine skewer into the centre; if it comes out clean the cake is cooked. If the cake requires additional cooking retest every 20 minutes until the skewer comes out clean.
9. Rest cooked cake on a cooling tray. Remove parchment paper and brush over nut topping with warmed apricot jam to glaze. Leave cake until completely cold before turning out.
10. Store cooled cake wrapped in baking parchment paper in an airtight tin or wrapped in foil and keep in a cool place.
11. Rest cake on a cake board and tie with a decorative festive ribbon before serving.

Gluten-free, wheat-free option:
In the Cake Mix part of the recipe, use 250g/ 9oz of Glutafin Gluten Free Wheat Free Multipurpose Fibre Mix instead of the Glutafin Select Gluten Free Multipurpose Fibre Mix.