Gluten Free Ground Almond Fruit Cake

Serving size: makes 2 cakes

Cooking time: More than 1 hour

An ideal gluten free Christmas cake. The cakes keep well in the refrigerator or freezer, if sealed tightly, for up to 3 months. from Hansa Kerr

Ingredients:

250g (1 cup) seedless dates
150g (2/3 cup) mixed peel
90g (1/2 cup) red glace cherries
90g (1/2 cup) green glace cherries
80g (1/2 cup) raisins
250g (1½ cups) Brazil nuts
185g (1½ cups) pecans or walnuts
100g (3/4 cup) packaged ground almonds
½ teaspoon gluten free baking powder
3 eggs
2 tablespoons honey
1 teaspoon vanilla essence
2 tablespoons gluten free liquor (similar to rum)

Method:

Place whole fruit and nuts in bowl, then stir in ground almonds and baking powder.
Beat eggs in small bowl with electric mixer until thick and creamy, beat in honey and essence; stir into the fruit mixture.
Spread evenly into 2 greased and paper-lined 8cm x 26cm bar pans. Bake at 150°C for 1½ to 2 hours or until firm.
Brush hot cakes with liquor/rum, wrap in foil, cool in pans overnight.