Our Flourless Very Best Fruit Cake recipe-in-a-jar has natural whole almond meal in place of flour in this blend. Combined with sweet dried fruits and Australian walnuts and finished with a dash of aromatic spice.

This can also be prepared to make a vegan version.

Enjoy the ease of these pre-measured ingredients and the smell of a homebaked fruit cake wafting from the kitchen. This recipe mix makes a lovely gift either in the jar or as a finished creation.

To Add:

• 3 eggs (or 50g ground linseed, if preferred)
• 3 tbs olive oil
• 1 tsp vanilla extract
• 1 orange, zest and juice
• Glacé fruit for decorating

Method:

1. Preheat oven to 150˚C.
2. Prepare a 21 x 11cm loaf tin (or 20cm round cake tin) by lining the sides and base with baking paper.
3. Roughly chop the dried fruit from the jar and combine with beaten eggs, olive oil, vanilla, orange zest and juice.
4. Add remaining dry ingredients and mix.
5. Spoon the fruit cake mix into the loaf tin.
6. Bake for 90 minutes or until a skewer comes out clean. If necessary, cover the top to prevent over-browning.
7. Let cool then remove cake from the tin and decorate with glacé fruit.

When stored in an airtight container in the fridge, this cake will keep for up to one month.

Serves at least 10.

Storage:

Store the jar in a cool, dry place away from direct sunlight. See Best Before Date.

Images are for illustrative purposes only.