Perfect Sweet™ Gluten Free Christmas Cake

Every Christmas I eat just a morsel of the Christmas cake because I am gluten intolerant and hypoglycemic. Now I can feast on this delicious gluten free, flour free cake, that has the added health benefits of no sugar laden, artificially coloured glace fruit and that is sweetened with natural sugar free Perfect Sweet™. The cake is much healthier and is still delicious for my family. What a treat!

Ingredients

250 g chopped butter	4 beaten eggs
½ cup water	1 teaspoon grated lemon zest
½ cup brandy	1 teaspoon grated orange zest
½ cup Perfect Sweet™	2 1/4 cup almond meal
375 g raisins	100 g chopped almonds
250 g sultanas	1/2 teaspoon bi -carb soda
250 g currants	1 1/2 teaspoon mixed spice
125 g chopped prunes	Extra whole almonds to decorate top
100 g mixed peel	Extra brandy

Method
Grease 23 cm cake tin and double line with baking paper. Preheat oven 160 degrees.

Melt butter, water, brandy, and Perfect Sweet™ in a saucepan. Add dried fruit and mixed peel bring to the boil and simmer for 8 minutes, stirring frequently. Place mixture into large mixing bowl and allow to cool.

Stir in beaten eggs and citrus zest with wooden spoon. Stir in almond meal, bi -carb soda, mixed spice and chopped almonds. Spoon mixture into prepared tin.

Decorate the top with whole almonds and cover the top of cake with baking paper. Loosely wrap cake in brown paper and bake in preheated oven at 160 degrees for 1 hour.

Remove the brown paper and reduce temperature to 150 degrees. Bake for a further hour or until skewer inserted into centre comes out clean

Drizzle with 2 tablespoons of brandy and leave to cool in the tin.