Christmas Cake

225 g PURE SPREAD

900 g MIXED, DRIED FRUIT

100 g GLACE CHERRIES

225 ml DARK RUM

5 EGGS (OR EGG REPLACER), SEPARATED

100 g UNSWEETENED, TINNED CHESTNUT PUREE OR TOFU OR 1 LARGE BANANA

100 g RICE FLOUR

50 g GRAM FLOUR (CHICKPEA FLOUR)

2 tbsp MIXED SPICE

225 g SOFT BROWN SUGAR

150 ml CLEAR HONEY

Soak the dried fruit and cherries in rum for 24 hours.

Preheat the oven 150°C/gas mark 2.

Using a little Pure spread, grease and line a 23cm deep cake tin with non-stick baking parchment.

Separate the eggs. Add the egg yolks to the chestnut puree and blend until smooth.

Mix the flour and mixed spice together. Cream the Pure spread and the sugar together and beat in spoonful's of the chestnut puree mixture and the flour until all is added.

Stir in the dried fruit with rum and honey. Beat the egg whites until stiff and fold into the cake mixture.

Pour into the prepared tin and bake for 2-2½ hours.

Store the cake wrapped in baking parchment and tin foil until required.

Print Options: