Dear COTA Victoria family,
I’m going to share with you our family Christmas cake recipe. You already have one, you say? I’ll still invite you to take a look at mine. Why am I so sure you’ll like it? Well, not only is it moist and delicious, impressive-looking and easy to whip up, it has no added butter, sugar or eggs!
Yes! This cake is basically all fruit and nuts, sweetened with orange juice and held together with the smallest amount of flour. It’s called stained glass cake because when it’s sliced, it looks as beautiful as stained glass.
After baking them individually in 10cm diameter tins, I wrap them in cellophane – they make perfect gifts for neighbours, friends and anyone else who has been an amazing human being over the past year. They work for the health-conscious and those who don’t like traditional Christmas cake, and can be even made gluten-free with a flour substitute.
Mish’s Stained Glass Christmas Cake
- 1kg dried fruit (I like to make my dried fruit as colourful as possible, buying bags of many varieties of fruit and mixing them up. Many people don’t like the orange and lemon peel, so I usually omit them.)
- 2 cups orange juice
- 2 cups self-raising flour
- Glacé cherries and nuts (to decorate)
- Place the fruit in a bowl with the orange juice and leave to soak overnight.
- Add the self-raising flour and stir to combine, adding a little more orange juice if the mixture looks too dry.
- Spoon the mixture into tins and decorate the top with a mixture of nuts and glacé cherries.
- Cook in a moderate oven for 1 hour.