Masterclass-christmas-cake

Gluten-free Christmas Cake

Christmas is a time to indulge, and whether you’re gluten intolerant or not, this cake is a wondrous treat

By , 28 October 2019

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Gluten-free Christmas Cake
  • Cook: 3 Hours 15 Mins
    plus soaking

  • Serves: 24

Nutritional Info
Each 97g serving contains
  • Salt

    0.17g

    low

    3%
  • Energy

    1327KJ

    317KCAL

    15%
  • Fat

    12.6g

    med

    18%
  • Saturates

    5.9g

    high

    30%
  • Sugars

    34.9g

    high

    39%
of your reference intake.
Typical energy values per 100g: 1368kJ/327kcal.
Ingredients
  • 350g raisins
  • 250g dried cranberries
  • 250g currants
  • 100g mixed peel
  • 50g glacé cherries, halved
  • 175ml sherry, spiced rum, or cooled strong tea, plus extra for feeding
  • 250g unsalted butter, melted, plus extra for greasing
  • 200g light muscovado sugar
  • 4 medium eggs, beaten
  • 50g flaked almonds
  • Zest 1 orange
  • Zest 1 lemon
  • 1 medium banana, mashed
  • 50g ground almonds
  • 200g Free From Gluten Free Self Raising Flour
  • 1tsp ground ginger
  • 1tsp ground cinnamon
  • ½tsp allspice
  • 1½tsp Doves Farm Xanthan Gum
Method
  • At least the day (and no more than 7 days) before you start making the cake, put the dried fruits into a large bowl with the sherry, rum or cooled tea. Cover with clingfilm and leave to soak.

  • When you’re ready to make the cake, preheat the oven to 150C/130C Fan/Gas 2. Grease the base and sides of a 20cm loose-bottomed cake tin, then line with at least 3 layers of baking paper.

  • Beat together the melted butter, sugar and eggs, then stir in the rest of the ingredients, plus the soaked fruits.

  • Pour into the cake tin and bake for 2½-3 hrs, until a skewer inserted into the centre comes out clean. After 90 mins, lay a round of baking paper on top to prevent it browning too much. Leave to cool completely in the tin.

  • Wrap the cake in baking paper, put it in a lidded tin or airtight container and then store in a cool dark place.

  • Each week, open the tin, unwrap the cake and feed with 1-2tbsp sherry, rum or cold tea. Rewrap, replace the lid and keep cool.

  • A few days before Christmas, ice and decorate the cake.