Gluten Free Kahlua Christmas Cake

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Recipe's preparation

1.  Place dried fruits in the base of an airtight container.  Pour over 3/4c Kahlua and mix thoroughly.  Cover and leave to soak at least overnight (I left mine for about a week, stirring around ever couple of days).

2.  To make the cake, preheat the oven to 150 degrees celcius.  Grease and line a 20cm round cake tin.

3.  Place almonds in TM bowl and ground on speed 8 for 20 seconds.  Set aside.  No need to wash bowl.

4.  Place flaxseeds in TM bowl and grind on speed 9 for 20 seconds.  Set aside with nuts.  No need to wash bowl however remove as much of the seeds as possible.

5.  Place butter and sugar in TM bowl.  Cream on speed 4-5 until light in colour.  I had to scrape the bowl down a couple of times and use the spatula while creaming to assist in the creaming process.

6.  Reduce the speed down to 3 and add the eggs one at a time, waiting a few seconds in between each addition.

7.  Add ground nuts and seeds, flour, spices and orange juice and mix on speed 4 for 30 seconds.

8.  Add fruit and mix on REVERSE, speed 1-2 for 45 seconds or until combined.

9.  Pour mixture into prepared tin and even out on top.

10.  Place in preheated oven and cook for approximately one hour (mine took about 5-10 minutes more) until skewer comes out clean but still moist.

11.  Once cooked, pour remaining 1/4c Kahlua evenly over hot cake.  Allow to cool in tin.

12.  Turn out and store either in an airtight container or wrapped in brown paper and foil.