It swaps raisins and sultanas for juicy mango and pineapple, as well as exciting spices and crunchy Brazil nuts and almonds. And the best bit? Everyone can enjoy it.
It comes from food blogger Karen Burns-Booth, who has a whole host of seasonal recipes on her site, Lavender and Lovage.
- 125g gluten free white self-raising flour
- 100g ground almonds
- 1 teaspoon ground cinnamon
- ½ teaspoon allspice
- ½ teaspoon ground ginger
- 150g soft butter
- 150g soft brown sugar
- 1 tablespoon black treacle mixed with 4 tablespoons dark rum
- 2 large free-range eggs
- 125g mixed dried fruit
- 100g Urban Fruit mango, finely chopped, plus about 25g whole pieces for the topping
- 100g Urban Fruit pineapple, finely chopped, plus about 25g whole pieces for the topping
- 50g assorted whole nuts, such as Brazil nuts and almonds
- 3 to 4 tablespoons runny honey
Method1 Pre-heat oven to 160C/325F/gas mark 3. Take a 18cm (7”) round tin and butter and line it with greaseproof paper.
2 Sift the flour, spices and ground almonds together into a bowl and set aside.
3 Cream the sugar and butter together until light and creamy, and then add the rum and treacle.
4 Gradually beat in the eggs together with a tablespoon of the flour mixture each time, until the flour and eggs have all been incorporated.
5 Use a wooden spoon to mix in the fruit until they are all incorporated into the mixture.
6 Prepare the cake tin and spoon in the cake batter. Smooth the top using the back of the spoon.
7 Bake for 1 ¾ to 2 hours. The cake is done when a skewer comes out clean after being inserted into the middle of the cake.
8 Leave the cake to cool in the tin for 15 – 20 minutes before turning it out onto a wire rack.
9 Once the cake is cool, brush the top of the cake with some runny honey and arrange the nuts, mango and pineapple over the top. To form the glaze, brush the top with the remaining honey.
10 To serve, tie with a festive bow.
Prep Time45 minutes
Cook Time2 hours
Nutrition InformationMakes 10 - 12 slices
Check out these other delicious Christmas desserts:
Vanilla and Caramel Nut Ice Cream Pudding
Christmas Mousse With Popping Candy
Yule Log With A Guinness Twist
Mini Rhubarb and Ginger Trifles
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