7th 2007
Naomi’s Gluten Free Christmas Cake

Posted under Cakes and Muffins & Christmas Baking

3 ½ cups mixed dried fruit (including glazed cherries and dried peel)
1/3 cup chopped almonds or walnuts
½ cup rum or brandy
150g butter, melted
1 cup lightly packed brown sugar
4 eggs
1 ½ cup gluten free all purpose flour pre mix
1 ½ tsp mixed spice
½ tsp cinnamon
Blanched almonds to decorate (optional)

Combine the fruit, nuts and rum or brandy, and mix well. Refrigerate overnight.

Preheat oven to 150 degrees Celsius. Line base and sides of a 20cm round cake pan with non stick baking paper, allowing it to stand 5cm above the edge of the pan.

Place butter, sugar and eggs in a bowl, whist until combined. Add fruit and mix well. Sift flour and spiced into the mixture and fold in with a metal spoon until well combined.

Spoon mixture into prepared pan, press with a spoon and smooth the surface. Decorate with the blanched almonds.

Bake for two hours or until a skewer inserted comes out clean. Wrap the pan in a tea towel and leave to cool.

Remove from pan and slice as needed.

Store in an airtight container for up to 6 weeks or it will freeze for up to 3 months.

To make a dairy free version, use dairy free margarine instead of butter

Choose your own combination of favourite dried fruits and nuts

Every 1-2 weeks sprinkle 1 tbs rum or brandy over the cake to keep it moist.

Posted on the AYW forum by Naomi

Trackback URI | Comments RSS

Leave a Reply