Next time you bake a Christmas cake for a friend, try baking one in a terracotta flower pot. Once the cake is devoured, they can reuse the pot to plant up their favourite plant.
1.5kg mixed fruit
1/2 cup of your favourite sherry/brandy/rum
2 tbsp apricot jam
1 cup brown sugar, firmly packed
250g butter, melted
1 1/2 cups plain flour
1/2 cup self-raising flour
4 x 12cm diametre Italian terracotta pots, lined with baking paper
Soak mixed fruit in alcohol overnight. Add in the remaining ingredients and mix well. Divide mix into 4 separate pots. Top with almonds and cherries. Bake pots on the oven tray for 2 hours at 150˚C.
Once cooled, wrap with cellophane or tie a ribbon under the rim of the pot.
TIP: We recommend using Italian terracotta pots which are less likely to crack when baking. Line pots with baking paper and pre-soak pots in water while mixing the ingredients, so the mix doesn’t become too dry when baked.