January
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)

Method:
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