Whisk together in mixing bowl…

5        60g eggs

2/3   cup of raw sugar

2/3   cup of warm/melted butter

1        tbsp of Tahini

1        tsp of ginger spice

1/2    tsp of Garam masala spice

1/2    tsp of cinnamon spice

1/2    tsp of allspice spice

1/2    tsp of vanilla extract

1/2    tsp of salt

​

Grate into mixing bowl…

1       lemon peel (finely grated)

1       medium carrot (peeled)

1       large apple (peeled)

1       tbsp of frozen pork dripping

​

Stir into mixture…

1/2   cup of whisked coconut cream

(or 1/2  cup of rice milk)

1       whole squeezed lemon juice

1       tbsp of honey (optional)

2       jiggers of rum (or brandy)

2       jiggers of sherry

1       squirt of Moscato Glaze

​

Add to mixture and stir…

1       cup of sultanas

1       cup of raisins

2       cups of chopped pitted prunes

1/2   cup of glazed cherries

1       cup of finely ground walnuts

1/4   cup of chia seeds

1/2   tsp of Xanthan gum

​

Fold into mixture...

3       cups of plain gluten free flour

1       cup of sticky rice flour

1/4   cup of millet flour

3       tsp of baking powder

​

• Heat the oven to moderate 200°C

• Grease & dust 8" baking tin

• Fill baking tin with mixture

• Cover mixture with baking paper

• Bake for 1 hour and forty minutes

• Cool the cake on a wire tray

 

​To decorate cake...

500   grams of marzipan

​1.3    kg of ready-to-roll fondant icing

1/4    cup of apricot jam

2        food dyes - RED and GREEN

1        rolling pin

1        pastry brush

1        holly-leaf cutter

​

• How to stick marzipan to cake

• How to apply sugar-icing to cake

​

Make sprigs of holly...

• Divide remaining icing into 2 parts

• Dye one part GREEN, one part RED

• Cut the green holly leaves

• Roll the red berries

• Form sprigs of holly on top of icing

• Stand back and admire!