Saturday Morning With Jack Tame

It’s time (actually we’re a bit late this year) to make the Christmas cake. We’re going gluten free because why not?Here’s other ways to serve Christmas cake:· Warmed with custard· Fried in butter and served with fresh blueberries and yoghurt· Alongside decent aged cheddar (like Eccles cakes)· Crumbled and stirred through softened vanilla ice creamOvernight soak:1 ½ kg mixed fruit½ cup sherry or brandy or whatever1 apple, grated1 tbsp honey or golden syrup1 cup firmly packed brown sugarCake:1 ¾ cup gluten free flour1 tsp baking powder1 tsp mixed spice½ cup orange juice4 medium-sized eggs, beaten lightly250g melted butterAlmonds for decorating1. Set the oven at 130 C. Line base and sides of a 20-23cm square cake tin, first with a few layers of newspaper then two layers of baking paper.2. Soak fruit, liquid, honey/syrup and apple in a large bowl over overnight.3. Add sifted flour, baking powder and mixed spice to soaked fruit and mix well. Stir in eggs and orange juice. Lastly, add in the melted butter and mix