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Fruit Cake In A Jar Gluten Friendly

$25.00

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SKU: 402318
Product Info Expand
This Fruit Cake in a jar is an absolutely scrumptious in-house blend; a recipe-in-a-jar. Sweet and succulent dried fruits are combined with organic walnuts & natural whole almond meal - finished with a dash of aromatic spice. Suitable for anyone avoiding gluten in their diet, this recipe can also be mixed to make a Vegan version. Everyone – young and old; will enjoy the ease of this ready to go mix, and the satisfaction of a home-baked Fruit cake. Handy to have in the pantry, this wonderful recipe mix also makes a lovely gift – either in the jar, or as a finished creation.
Nutritional Info Expand
Serving Size

68g

Nutritional Information Per serve Per 100g
energy 1071kJ 1575kJ
protein 5.6g 8.3g
fat total 12.5g 18.4g
fat saturated 1.2g 1.7g
carbohydrates 32.1g 47.2g
sugars 27.2g 40.0g
sodium 4.8mg 7.0mg
dietary fibre 5.7g 8.4g
Ingredients and Allergens Expand
Ingredients

Natural Almond Meal, Pitted Dates, Organic Sultanas, Pitted Prunes (Preservative 202), Organic Dried Figs, Australian Walnuts, Ground Cinnamon, Ground Nutmeg. May contain pits or parts pit.

Allergens

This product contains Tree Nuts, Sulphites. May also contain traces of other allergens due to possible cross-contamination.

Other Details Expand
Country of Origin

Packaged in New Zealand from local and imported ingredients

Storage

Store in a cool, dry place away from direct sunlight.

Shelf Life

Up to 3 months when stored as above. See Best Before date.

How to Use

To Add: Zest & Juice of 1 Orange; 3 Tbsps. Olive Oil; 3 Eggs (Or 50 g Ground Linseeds for Vegan option); ½ a Vanilla Bean or 1 Tsp Vanilla Extract. Glace fruit for decorating. Method: Preheat oven to 150o C. Line the sides and base of a 20 cm round cake tin with baking paper. Combine roughly chopped dried fruit, seeds from vanilla bean, orange zest & juice, olive oil (and beaten eggs if required). Add the remaining dry ingredients and mix through. Spoon the Fruit 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 10 people.

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