Gluten-free Christmas Cake
With this recipe, no-one can tell it's gluten-free.
- 1 kg dried mixed fruit and peel
- 150 ml Brandy or sherry I use sweet sherry
- 2 oranges zest and juice
- 1 tbsp black treacle
- 100 g glace cherries cut in half
- 200 g dark brown sugar
- 250 g unsalted butter
- 4 large free range eggs
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 2 tsp ground mixed spice
- 200 g gluten-free plain flour
- 50 g ground almonds
- 50 g whole almonds flaked if you don't like whole nuts
Final prep before making the cake
Firstly Preheat the oven to 150'C / 130'C Fan / Gas Mark 2.
Now double line the cake tin with greaseproof paper. By double lining you reduce the risk of burning. I always grease the side of the tin with butter to help hold the paper up.
No lets make the cake batter
In a separate mixing bowl, add the butter, treacle and sugar. Mix with an electric mixer. Then beat in one egg at a time. The cake batter may look split but this is nothing to worry about.
Sift in the flour and mix in the ground almonds, whole or flaked almonds and spices.
Pour in the soaked fruit and stir in until combined. It will look a lot of fruit but its worth it.
Bake the cake
Pour the cake batter into the lined tin and cover the top of the cake. Bake for 3hours and remove the the top cover. Bake for a further 30minutes. Check to see if the cake is cooked by inserting a knife. No batter should come out and the knife clean. (some smears may appear from the fruit). If you require to bake further, check every 15 minutes.