Sunday, January 2, 2011

Gluten free Christmas Cake

I had mentioned this on my Christmas cake post and thought I should post the recipe for the gluten free version before the festive season really does slip away from me.

I made it two Christmases ago and it was really good. I fed it to friends while camping (who did not partake in a gluten free diet) and they were genuinely surprised at how tasty it was.

So if you know someone to gift a 'special' cake to or maybe you need less gluten and wheat in your life then this one is a winner!

225grms butter
1 cup sugar
grated rind of one lemon
1 tspn vanilla
1 tspn each cinnamon, ground ginger and mixed spice
1 tspn baking powder (Edmonds is gluten free)
1/2 tspn nutmeg
3cups of gluten free flour mix or baking mix. (I use the Healthries gluten free baking mix which has a blend of flours and gums which replaces the standard gluten. Very successful with a nice texture. Found in most supermarkets I have visited!!)
6 eggs
1.5kg dried fruit mix (add anything that takes your fancy as well as long as the weight is accurate eg prunes, figs etc)
1/4 cup sherry or brandy
1 cup crushed pineapple

Soak your dried fruit in the sherry or brandy (for as long as it takes to drink it up if in a hurry) Several hours or overnight means superior flavour.

Preheat oven to 150C

Line a 25cm round or square tin with baking paper. I line the outside with damp newspaper and cooking string as well to avoid a dry edged cake.

Mix flour, baking powder and spices.

Cream butter, sugar, lemon rind and vanilla. Add eggs, one at a time, beating well after each addition and adding a little flour each time to prevent the mix curdling.

Mix the fruit and pineapple in a BIG bowl, and add in the flour mix and butter mix.

Mix well with a strong wooden spoon ( or clean hands as we do in this family). Pour into tin.

Decorate with almonds and cherries if not icing.

Bake at 150C for 1 & 1/2 hours, then turn down heat to 130C for a further 2 hours OR until skewer comes out clean

Pour some extra brandy or sherry over hot cake if desired. Store in airtight container for a few days to allow flavours to mellow and the textures improves!!

Such a lovely cake that will allow somebody in your life to eat festively without a sore tummy!

1 comment:

  1. Thanks a lot for posting that Jaz. I make a lot of Christmas cakes and have a friend who is on a gluten free diet. So I shall make this next year for her.


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