GnG Christmas Cake in a Jar

You will also need:
Zest or juice of 1 orange
3 tablespoons olive oil
3 eggs or 50g of milled linseed for vegan option
½ a vanilla bean or 1 teaspoon vanilla extract

Preheat oven to 150 °C.
Line the sides and base of an 18cm round cake tin with baking paper.
Combine roughly chopped dried fruit, seeds from vanilla bean, orange zest & juice, olive oil (and beaten eggs or flax seeds if required).
Add the remaining dry ingredients and mix through. You may need to add a little water at this point (particularly if using linseed).
Spoon the Christmas cake mix into your baking tin. Bake for 90 minutes.
Check with a skewer to see if it comes out clean – if not, bake for another 30 minutes.
Cover the top if necessary to prevent over-browning.
Cool, then remove cake from tin and decorate.
Store in an airtight container, in the fridge for up to 1 month.

Serves at least 8 people.

	Avg Quantity per 60g serving	Avg Quantity per 100g
Energy	1046 KJ/ 251 kcal	1743 KJ/ 418 kcal
Fat, Total - saturated	12.8 g 2.6 g	21.3 g 4.4 g
Carbohydrates - sugars	24.6 g 21.9 g	41.0 g 36.5 g
Fibre	6.1 g	10.2 g
Protein	6.1 g	10.2 g
Salt	<0.1 g	<0.1 g

Store in an air tight container in a cool, dry place, away from direct sunlight.

Up to 6 months when stored as above.