Gluten-free Christmas cake /Jõulukook

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  100g palmirasva vms1 suur, küps banaan2 suurt sidrunit, mahl+kollane kooreosa100g musti ploome poolitatult75g rosinaid75g sultani rosinaid75g jõhvikaid150g aprikoose poolitatult50g apelsini vms koort75g pekaani- või Kreekapähkleid25g sarapuupähkleid75g kõrvitsaseemneid25g päevalilleseemneid  2muna75g maisimannad või polentajahu75g riisijahu1tl xanthan gum´i 2 tl muskaatpähklit1 tl kaneeli1 tl ingveri½ tl nelki2 spl brandy 

Preparation method

1. Preheat the oven to 160C/300F/Gas 3.
2. In a food processor beat the butter/margarine with the banana and the lemon juice and rind. Pour into a bowl.
3. Mix in the dried fruit and nuts or seeds.
4. Beat the eggs if you are using them.
5. Sieve which ever flours you are using with the baking powder (if you are substituing it for the eggs) and the spices.
6. Fold the eggs (if you are using them) into the fruit mixture alternately with the flours. Add some brandy if it is too dry.
7. Line a 20cm/8in cake tin with greased greaseproof paper. Spoon the mixture in and level off the top.
8. Bake for about two hours or until a skewer inserted in the middle comes out clean.
9. Remove from the tin and cool on a rack.
10. Eat as it is or store to be iced for Christmas.