For the batter
200g dark muscovado sugar
175g lactose free butter, chopped
2 tsp grated fresh root ginger
zest and juice 1 orange
100ml dark rum, brandy or orange juice
85g/3oz pecan nuts, roughly chopped
3 large eggs, beaten
85g ground almond
200g gluten free self raising flour
½ tsp gluten free baking powder
1 tsp mixed spice
1 tsp cinnamon
For the frosting
200g lactose free cream cheese
500g pack fondant icing sugar
1 drop vanilla essence
icing sugar, for dusting
You will also need
Serves - 6
Tip the sugar, lactose free butter, ginger, orange zest and juice into a large pan.
Pour over the rum, brandy or juice, then put on the heat and slowly bring to the boil, stirring frequently to melt the lactose free butter.
Reduce the heat and bubble gently, uncovered for 10 mins, stirring every now and again to make sure the mixture doesn’t catch on the bottom of the pan. Set aside for 30 mins to cool.
Stir the nuts, eggs and ground almonds into the fruit, then sift in the gluten free flour, baking powder and spices. Stir everything together gently but thoroughly. Your batter is ready.
Heat oven to 150C/130C fan/gas 2. Scoop the cake mix into 12 deep muffin cases (an ice-cream scoop works well), then level tops with a spoon dipped in hot water.
Bake for 35-45 mins until golden and just firm to touch. A skewer inserted should come out clean. Cool on a wire rack.
To make the frosting, simply mix the frosting ingredients together. Pipe or decorate however you wish, top with snowflake sprinkles and serve.
Recipe adapted from: Good Food