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Mum’s Christmas Cake

cho cakeThe Christmas Cake is *the* food of the holidays in Australia, and we could always be guaranteed to have one on the table for Christmas dinner.  We know it is the brunt of many a joke in the U.S., but made right this cake can be a moist, delicious treat that the whole family can enjoy! We’ve modified mum’s favorite recipe to be completely free of gluten, dairy, and corn.  But enough talking; let’s get baking!

1. In a large saucepan on low heat simmer:

2. Stir gently until all ingredients are incorporated evenly and the fruit is moist and juicy.

3. Remove from heat and leave to cool on counter (do not place in fridge; this will cause the mixture to congeal).

4. In the meantime, blend in a separate bowl:

5. In another small bowl, whisk 5 eggs.  Add to cooled pot of fruit and mix well.

6. Gently pour the dry ingredients into the fruit mixture, one cup at a time.  Mix well.

7. Fold in the final ingredients until just combined:

8. Pour into a greased and lined cake pan (we like this festive idea).

9. Bake in a preheated 325 F oven for about 2 hours, or until a knife inserted in the center comes out clean.

10. Allow to cool.  Serve as-is or finish with vanilla glaze (get the recipe here).

11. Enjoy!  Happy Baking and Merry Christmas!



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