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Recipe of the Month

CHRISTMAS CAKE

1 kilo mixed Fruit
2 tabs glycerine
½ cup Rice syrup
1/3 cup fruit juice of choice
3 eggs
250 gram butter or margarine of choice
1 ½ cup soya flour
1 ½ cup Rice ( Or 3 cups Barley flour )
½ teas Nutmeg
½ teas ground ginger
½ teas cinnamon
½ teas salt
½ teas bicarb soda
½ teas vanilla
½ teas lemon essence

Mix together all the ingredients except the butter.

Eggs and flour and allow to stand for at least 2 hours (I like to stand overnight).

Melt the butter and add to the fruit mixture.

Beat the eggs and add to mixture lastly add the flour mixing thoroughly.

Place in a lined 20 cm square cake tin and bake in a very slow oven till cooked about 3 hours depending on the oven it may take a little longer or shorter.

This cake freezes very well.

Previous Recipes...

FLORENTINE STYLE SLICE

• 1 cup rolled or flaked rice
• ½ cup slivered almonds (chopped macadamias will do if allergic to almonds)
• ½ cup sultanas or currants
• 2 tabs finely grated orange rind (op)
• ½ cup rice syrup
• 120g sugar free chocolate melted (op)
  (I use a NAS soya based carob buttons)

Line a 20x 8 cm tin with baking paper.

Combine the 1 st 4 ingredients in a bowl.

Heat rice syrup gently in a saucepan over a low heat until warm immediately pour over rice mixture in bowl. Mix well. Spoon mixture into prepared tin.

Pour melted chocolate (if using) over the slice. Place in fridge till chocolate is set and slice firm.

Slice into squares to serve.