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Christmas Cake Free Of Wheat And Gluten Recipe

Name: Christmas Cake Free Of Wheat And Gluten Recipe
Total time: 2 h 30 min
Yield: 12
Cuisine: British
Ingredients: 500g mixed vine fruit with peel OR; 250g sultanas orange river AND; 250g raisins black flame jumbo; 200g glace cherries; 100g dried blueberries; 200ml brandy OR; 200ml apple juice; 250g butter; 250g dark muscovado raw sugar; 5 large eggs; 125g plain gluten free flour mix; 250g almonds

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: 28/11/2008

Cuisine

British

Time

> 2 hrs

Skill Level

Advanced

Serves

Courses etc.

Baking Sweet
Christmas Recipes

You will need

Ingredient	Add
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	Available only in our Edinburgh shops	More products
250g dark muscovado raw sugar		More products
5 large eggs	Available only in our Edinburgh shops	More products
125g plain gluten free flour mix		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.