Name: Christmas Cake
Yield: 4 servings
Ingredients: 675 g PURE SPREAD; 2700 g MIXED, DRIED FRUIT; 300 g GLACE CHERRIES; 675 ml DARK RUM; 15 EGGS (OR EGG REPLACER), SEPARATED; 300 g UNSWEETENED, TINNED CHESTNUT PUREE OR TOFU OR 1 LARGE BANANA; 300 g RICE FLOUR; 150 g GRAM FLOUR (CHICKPEA FLOUR); 6 tbsp MIXED SPICE; 675 g SOFT BROWN SUGAR; 450 ml CLEAR HONEY

Ingredients

675 g PURE SPREAD

2700 g MIXED, DRIED FRUIT

300 g GLACE CHERRIES

675 ml DARK RUM

15 EGGS (OR EGG REPLACER), SEPARATED

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

300 g RICE FLOUR

150 g GRAM FLOUR (CHICKPEA FLOUR)

6 tbsp MIXED SPICE

675 g SOFT BROWN SUGAR

450 ml CLEAR HONEY

Method

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.