Gluten And Sugar Free Christmas Cake Recipes
GLUTEN-FREE CHRISTMAS CAKE
Make this dairy-, gluten-, nut- and egg-free Christmas cake. This is a festive cake for everyone, and the best part is, no one will ever guess it's free-from!
Provided by Liberty Mendez
Categories Dessert
Time 4h15m
Number Of Ingredients 17
Steps:
- The day before you want to bake the cake, combine the raisins, sultanas, currants, mixed candied peel, glacé cherries, orange juice and 100ml brandy in a large bowl. Cover and leave to soak overnight.
- Butter a deep 20cm round cake tin, and line the base and side with baking parchment. Beat the margarine, sugar, treacle and orange zest together in a large bowl using an electric whisk until smooth and fluffy. Gradually whisk in the milk and vinegar (the mixture will split at this point, but will come back together when the dry ingredients are added, so don't worry). Mix the flour, xanthan gum, bicarbonate of soda, mixed spice and cinnamon together in a second large bowl. Gradually mix the wet ingredients into the dry until smooth. Heat the oven to 150C/130C fan/gas 2.
- Fold the soaked fruit into the cake mixture until combined, then spoon into the tin and level the top with the back of a spoon. Bake for 45 mins, then reduce the heat to 140C/120C fan/gas 1 and bake for a further 2-3 hrs until the cake is deeply golden and firm to the touch (cover the top of the cake with foil if it starts to darken too much). The cake is ready when a skewer inserted into the middle comes out clean.
- Poke holes all over the top of the warm cake using a skewer, then spoon over 4 tbsp brandy and leave to cool in the tin for 1 hr. Transfer to a wire rack, remove the parchment and leave to cool completely. When the cake is cold, wrap in a layer of baking parchment, then a layer of foil before storing. Will keep in a dry, cool cupboard for up to three months, or in the freezer for up to six months.
Nutrition Facts : Calories 459 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 46 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
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- Before making the cake you will need to soak your fruit for between 1-3 days. Add the dried fruit and peel, brandy, and the zest and juice of two oranges to a large bowl. Stir well and cover. Leave in a cool place, stirring occasionally, for up to three days before making the cake.
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- Add the butter, sugar and treacle to a large mixing bowl and beat with an electric whisk until combined. Add the eggs and beat again (don't worry if the mixture splits, this will be rectified when you add the dry ingredients).
- Sift in the flour and add the mixed spice, cinnamon and nutmeg. Add the ground almonds and flaked almonds and mix with a wooden spoon until the mixture is fully combined.
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- Stir through, cover the bowl and leave to soak for about 24 hours at room temperature, stirring occasionally.
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- Mix the dry ingredients together and set aside (TIP : Weigh into an airtight container and shake vigorously)
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