Christmas Cake Free Of Wheat And Gluten Recipe

A wonderful fruit filled cake without wheat or gluten that will get better as you allow it to rest, but also a great recipe if making your Christmas cake at the last minute.

Customer Rating:
5.0 (2 votes)

Posted by: Ruth
On:

Cuisine

British

Time

> 2 hrs

Skill Level

Advanced

Serves

12

Courses etc.

Baking Sweet
Christmas Recipes

You will need

IngredientAdd
500g mixed vine fruit with peel OR More products
250g sultanas orange river AND More products
250g raisins black flame jumbo More products
200g glace cherries More products
100g dried blueberries More products
200ml brandy OR
200ml apple juice More products
250g butter This item is only available in our high street shops. More products
250g dark muscovado raw sugar More products
5 large eggs This item is only available in our high street shops. More products
125g gluten free flour More products
250g almonds More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Soak all the fruit in the brandy or apple juice overnight.
  • Next day grease and line an 8" (20.5cm) round tin and preheat oven to 150C.
  • Roast the almonds : place them on a baking tray and bake the almonds for 5 minutes or until just golden. Watch them carefully, as they can burn easily. Once cool, chop the almonds  in a food processor. Set aside.
  • Beat butter and sugar together until light and creamy.
  • Gradually add in the beaten eggs, adding a little flour each time if the mixture begins to curdle.
  • Add the soaked fruit and any remaining brandy or apple juice and mix well.
  • Fold in the almonds, spoon the mixture into the tin and level the surface.
  • Bake the cake for 1,5 to 2 hours - if it begins to look a little dark on top towards the end of the cooking time, cover the top with foil or baking parchment.
  • Let the cake cool in its tin before removing.
  • Wrap in a double layer of foil to store until ready to decorate.

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