Gluten-free Christmas Cake
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- 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
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.