I actually prefer this gluten-free version of Christmas cake to the regular kind. The texture is just the same, if not better, and it is delicious! It's best to soak the fruit in the whisky and lemon juice overnight; it makes a real difference to the cake's texture.
For the cake
- 75 g currants
- 75 g sultanas
- 350 g raisins
- 50 g mixed peel
- 150 ml Whisky
- grated zest and juice of 1 small lemon
- vegetable oil, for oiling
- 150 g Gluten-Free Flour Mix B, (see below)
- 1 tsp Gluten-Free baking powder, level
- 1 tsp xanthan gum, level
- 1 tsp mixed spice
- 1 tsp ground allspice
- 150 g unsalted butter, softened
- 150 g soft dark brown sugar
- 3 medium free-range eggs, at room temperature
- 50 g ground almonds
- 2 tbsp rice or almond milk
- 50 g whole almonds
- 150 g natural-coloured glacé cherries, halved and washed
- 1 tbsp black treacle
- 1 tbsp clear honey
For the top
- 2 tbsp smooth apricot jam, warmed
- 100 g mixed glacé fruits, e.g. red or green cherries
- 50 g nuts, e.g. almonds, walnuts or pecan halves
- Place the dried fruit and mixed peel in a pan, add the whisky and the lemon juice, and zest and bring up to the boil.
- Take the pan off the heat, cover and leave to soak overnight.
- Preheat the oven to 150C / Gas mark 2. Oil and line the base and sides of a 6-8cm deep round or square 18cm cake tin with a double layer of baking parchment, including a tall collar sticking up.
- Sift the flour, baking powder, xanthan gum and spices together.
- Cream the butter and sugar together until fluffy and light.
- Gradually add the eggs and flour, alternately, and then add the ground almonds.
- Stir in the milk and mix in the dried fruit mixture, almonds and cherries.
- Finally, stir in the treacle and honey and give the whole cake mix a thoroughly good stir.
- Spoon the mixture into the tin, level, and bake for about 1 ½-2 hours or until a skewer inserted into the centre comes out clean. Leave to cool in the tin.
- To decorate, brush the surface of the cake with half the warmed jam. Next, arrange or pile a selection of glacé fruits and nuts over the top and brush over a second layer of jam to glaze.
- Now all you need is a big bow to put around the sides!
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Gluten-free Flour Mix B
I use three Gluten-Free Flour Mixes simply because different combinations of flour work better for different recipes. I’ve found Gluten-Free Flour Mixes A and B work well for biscuits and cakes, while the Gluten-Free Bread Mix contains soy flour, which I think helps in most of the recipes with yeast.View Recipe