Gluten Free Christmas Cake


The Sated Coeliac - Gluten Free RecipesA little late for this year’s festivities of course, but I didn’t want to post the recipe for this cake until I’d had chance to taste the results! This cake is easy to make, avoids the common problem in gluten free cakes of all the fruit sinking to the bottom, and tastes wonderful (so wonderful that we stuck with this gluten free cake over Christmas, even for the gluten-eaters, despite there being a wonderful home made gluten bearing Christmas cake available). What more do you need?

 

Gluten Free Christmas Cake
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Prep Time
40 min
Cook Time
4 hr
Total Time
4 hr 40 min
Prep Time
40 min
Cook Time
4 hr
Total Time
4 hr 40 min
Ingredients
  1. 1 kg dried mixed fruit
  2. 250g plain gluten free flour (I used Dove's Farm)
  3. 200g butter
  4. 200g dark muscavado sugar
  5. 4 medium eggs
  6. 75g glace cherries, chopped
  7. 50g ground almonds
  8. 50g carrots, peeled and grated
  9. 1 tsp mixed spice
  10. 1 tsp ground nutmeg
  11. grated rind of 1 orange
  12. grated rind of 1 lemon
Instructions
  1. Preheat the oven to 50°C/300°F/Gas Mark 2.
  2. Grease and line your cake tin.
  3. Bring a large pan of water to the boil, add the mixed fruit and bring back to the boil. Stir occasionally. Drain, rinse with cold water and dry well.
  4. Cream the butter and sugar together until the mixture is light and fluffy.
  5. Lightly beat the eggs and add them to the butter mixture, along with the grated rind, flour, spices, and ground almonds. Mix together, ensuring everything is fairly evenly distributed and all the flour is combined.
  6. Add the fruit, cherries and carrots and mix well. Take care to ensure there are no clumps of carrots in the mix.
  7. Put the mix into the tin, and make a shallow dent in the middle of the mix (so the cake will be level, and easier to ice, when it is done).
  8. Wrap a double piece of foil around the tin and place in the oven. Cook for 31/2 - 4 hours, until a fine skewer can be inserted and come out completely clean.
  9. Allow to cool, and then use a fine skewer to prick the cake all over the top. Wrap in foil and store in an airtight container.
  10. Feed with rum or brandy weekly.
Notes
  1. You can decorate the cake using ready to roll marzipan and fondant icing (you can make your own Royal icing of course, if you have time.) I found it easier to roll out the marzipan and icing on a piece of baking parchment, which I could then use to pick them up and position them without them breaking.
Adapted from Juvella
Adapted from Juvella
This is Mahala http://www.barefootblog.co.uk/

christmascakeslice

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