Using a spatula mix the fruit, jam, rinds and spices in a clean bowl. Add the ginger beer and rum; stir to combine until all the spices mixes well.
Ensure for food safety that the bowl is covered with a clean lid.
Let it stand at room temperature for 24 hours or up to 1 week, stirring occasionally.
Christmas cake: Preheat oven to 160°C (140°C fan-forced). Line the base and sides of 6 - deep 10cm X 5cm pans or 1 - 20cm X 9.7cm X 5cm round deep cake pan with baking paper, extending paper about 5cm over the edge of the pans.
Beat butter and brown sugar in a medium bowl with an electric mixer until smooth. Add eggs, one at a time, beating until just combined after each addition. Transfer the butter mixture to a large bowl; stir in the almond meal and combined sifted YesYouCan flours then half quantity of Fruit Mix.
Reserve the other half of fruit mix for mince pies or an additional 20cm X9.7cmX8cm.
Spoon cake mix into prepared pans; smooth the tops. Arrange nuts on the tops. Bake for about 1½ - 2 hours or until cooked when tested.
Brush tops of hot cakes with rum and any left over fig jam.
Cover hot cakes tightly with foil; wrap in clean tea-towels. Cool in the pans overnight. When cooled, turn cakes out.
Open and serve on Christmas Day
Ingredients
Directions
Using a spatula mix the fruit, jam, rinds and spices in a clean bowl. Add the ginger beer and rum; stir to combine until all the spices mixes well.
Ensure for food safety that the bowl is covered with a clean lid.
Let it stand at room temperature for 24 hours or up to 1 week, stirring occasionally.
Christmas cake: Preheat oven to 160°C (140°C fan-forced). Line the base and sides of 6 - deep 10cm X 5cm pans or 1 - 20cm X 9.7cm X 5cm round deep cake pan with baking paper, extending paper about 5cm over the edge of the pans.
Beat butter and brown sugar in a medium bowl with an electric mixer until smooth. Add eggs, one at a time, beating until just combined after each addition. Transfer the butter mixture to a large bowl; stir in the almond meal and combined sifted YesYouCan flours then half quantity of Fruit Mix.
Reserve the other half of fruit mix for mince pies or an additional 20cm X9.7cmX8cm.
Spoon cake mix into prepared pans; smooth the tops. Arrange nuts on the tops. Bake for about 1½ - 2 hours or until cooked when tested.
Brush tops of hot cakes with rum and any left over fig jam.
Cover hot cakes tightly with foil; wrap in clean tea-towels. Cool in the pans overnight. When cooled, turn cakes out.
Open and serve on Christmas Day