Ingredients
1kg mixed fruit
1 cup brown sugar
1 cup water
125g butter
½ cup chopped pitted prunes
1 teaspoon baking soda
2 tsp rum essence
2 tsp vanilla essence
1 tsp nutmeg
1 tsp cinnamon
1 tsp ground cloves
1 tsp ground ginger
2 eggs, beaten
2 cups Healtheries Gluten Free Baking Mix
1 teaspoon gluten free baking powder
2 Tbsp Healtheries Black Chia Seeds
1 cup almonds, blanched
Apricot glaze
2 tablespoons Healtheries Dietex Apricot Preserve
Juice of ½ lemon
Directions
1. Preheat oven to 160°C. Line base and sides of a 24cm cake tin with a double thickness of baking paper.
2. Place the mixed fruit, sugar, water, butter, prunes and baking soda into a saucepan. Bring to the boil.
3. Reduce heat and simmer for 5 minutes. Remove from heat.
4. Stir in the rum & vanilla essences and spices. Allow to cool.
5. Stir in the eggs.
6. Sift the baking mix and baking powder together and fold into the cake mixture.
7. Pour the mixture into the prepared cake tin, sprinkle with chia seeds and arrange the almonds on top. Bake for approximately 2 hours or until a skewer inserted into the centre of the cake comes out clean. After the first hour in the oven, cover the top of the cake with a double thickness of baking paper to prevent over-browning. Once the cake is cooked, remove from the oven and leave to cool slightly.
8. For the glaze, gently heat the preserve and lemon juice in a small saucepan. Pass through a sieve. Brush top of the cooled cake with warm glaze.