Gluten-free Christmas cake

Instructions

1. Preheat oven to 140°C. In a large saucepan, combine dried fruit, cherries, brandy, zests, spread, sugar and spices and set over a low heat. Warm through for a few minutes until sugar has dissolved. Set aside to cool.
2. Spray a 23cm round or 20cm square cake tin with oil, and double line with baking paper. Add eggs to fruit mixture, then fold in flour, baking powder and sliced almonds.
3. Spoon mixture into prepared tin, then decorate with the blanched almonds. Bake for 1–1 1/2 hours, or until a skewer inserted in the centre comes out clean. Cool cake in tin before turning out.
4. Using a microwave, or in a pot on the stovetop, warm jam. Brush over cake for a glossy finish.