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

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

Melt butter, water, brandy and Perfect Sweet xylitol 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°C for 1 hour.

Remove the brown paper and reduce temperature to 150°C. 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.