CHRISTMAS CAKE
Juvela recipe tried and tested
Ingredients
1kg mixed dried fruit
200g (8oz) margarine or butter
200g (8oz) dark brown sugar
1 meon, grated rind
1 orange, grated rind
4 medium eggs, beaten
250g (10oz) Juvela Gluten Free Mix
50g (2oz) ground almonds
½ tsp mixed spice
½ tsp nutmeg75g (3oz) glace cherries, chopped
50g (2oz) carrots, peeled and grated
Method
Place the fruit in a pan of boiling water and return to the boil, stirring. Drain and rinse with cold water and dry thoroughly (or use pre-soaked fruit). Cream together the butter and sugar until light and fluffy. Add the grated rind, eggs, Juvela Mix, ground almonds and spices and mix in well. Stir in the fruit, cherries and carrots. Place the mixture in the prepared tin, leaving a slight hollow in the centre. Wrap a double piece of foil around the outside of the tin and bake in a pre-heated oven for 2 ¼ hours (140c fan oven). A fine skew, when inserted in the cake, should come out completely clean when cooked. When the cake has cooled completely wrap in greaseproof paper and foil and store in a cool dry place.
CHRISTMAS CAKE
Juvela recipe tried and tested
Ingredients
1kg mixed dried fruit
200g (8oz) margarine or butter
200g (8oz) dark brown sugar
1 meon, grated rind
1 orange, grated rind
4 medium eggs, beaten
250g (10oz) Juvela Gluten Free Mix
50g (2oz) ground almonds
½ tsp mixed spice
½ tsp nutmeg75g (3oz) glace cherries, chopped
50g (2oz) carrots, peeled and grated
Method
Place the fruit in a pan of boiling water and return to the boil, stirring. Drain and rinse with cold water and dry thoroughly (or use pre-soaked fruit). Cream together the butter and sugar until light and fluffy. Add the grated rind, eggs, Juvela Mix, ground almonds and spices and mix in well. Stir in the fruit, cherries and carrots. Place the mixture in the prepared tin, leaving a slight hollow in the centre. Wrap a double piece of foil around the outside of the tin and bake in a pre-heated oven for 2 ¼ hours (140c fan oven). A fine skew, when inserted in the cake, should come out completely clean when cooked. When the cake has cooled completely wrap in greaseproof paper and foil and store in a cool dry place.
CHRISTMAS CAKE
Juvela recipe tried and tested
Ingredients
1kg mixed dried fruit
200g (8oz) margarine or butter
200g (8oz) dark brown sugar
1 meon, grated rind
1 orange, grated rind
4 medium eggs, beaten
250g (10oz) Juvela Gluten Free Mix
50g (2oz) ground almonds
½ tsp mixed spice
½ tsp nutmeg75g (3oz) glace cherries, chopped
50g (2oz) carrots, peeled and grated
Method
Place the fruit in a pan of boiling water and return to the boil, stirring. Drain and rinse with cold water and dry thoroughly (or use pre-soaked fruit). Cream together the butter and sugar until light and fluffy. Add the grated rind, eggs, Juvela Mix, ground almonds and spices and mix in well. Stir in the fruit, cherries and carrots. Place the mixture in the prepared tin, leaving a slight hollow in the centre. Wrap a double piece of foil around the outside of the tin and bake in a pre-heated oven for 2 ¼ hours (140c fan oven). A fine skew, when inserted in the cake, should come out completely clean when cooked. When the cake has cooled completely wrap in greaseproof paper and foil and store in a cool dry place.
CHRISTMAS CAKE
Juvela recipe tried and tested
Ingredients
1kg mixed dried fruit
200g (8oz) margarine or butter
200g (8oz) dark brown sugar
1 meon, grated rind
1 orange, grated rind
4 medium eggs, beaten
250g (10oz) Juvela Gluten Free Mix
50g (2oz) ground almonds
½ tsp mixed spice
½ tsp nutmeg75g (3oz) glace cherries, chopped
50g (2oz) carrots, peeled and grated
Method
Place the fruit in a pan of boiling water and return to the boil, stirring. Drain and rinse with cold water and dry thoroughly (or use pre-soaked fruit). Cream together the butter and sugar until light and fluffy. Add the grated rind, eggs, Juvela Mix, ground almonds and spices and mix in well. Stir in the fruit, cherries and carrots. Place the mixture in the prepared tin, leaving a slight hollow in the centre. Wrap a double piece of foil around the outside of the tin and bake in a pre-heated oven for 2 ¼ hours (140c fan oven). A fine skew, when inserted in the cake, should come out completely clean when cooked. When the cake has cooled completely wrap in greaseproof paper and foil and store in a cool dry place.