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Gluten free Christmas cake
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Prep Time:
10080 minutes
Cook Time:
140 minutes
Total Time:
10220 minutes
Delicious gluten-free Christmas cake for the whole family to enjoy.
Ingredients:
  • 850g dried mixed fruit
  • 250.00 ml brandy
  • 150g butter, softened
  • 180.00 gm brown sugar
  • 3 eggs, at room temperature
  • 250.00 ml gluten-free plain flour
  • 37.50 gm gluten-free self-raising flour
  • 5.00 gm ground cinnamon
  • 3.75 gm ground nutmeg
  • 1/2 tsp ground cloves
  • 187.50 ml blanched almonds
  • 62.50 ml apricot jam
Instructions:
  • Combine the dried fruit and 2/3 cup of brandy in a large airtight container. Ensure everything is well mixed. Let it sit overnight or, ideally, for 1 week, stirring occasionally.
  • Preheat the oven to 150°C. Lightly grease a 7cm deep, 20cm round cake pan. Line the base and sides with double layers of brown paper and baking paper. In a large bowl, cream the butter and sugar together with electric beaters until pale and creamy. Add the eggs one at a time, beating well after each addition.
  • Sprinkle flours and spices over creamy butter mixture. Gently fold in fruit mixture until fully mixed. Press blend into pan, creating an even surface. Finish beautifully by topping with sliced almonds.
  • Bake the cake until a skewer inserted into the center comes out clean, which typically takes about 2 to 2 1/4 hours. Then, drizzle the remaining 1/3 cup of brandy over the hot cake. Let the cake cool completely in the pan.
  • Place the jam in a microwave-safe bowl. Heat in the microwave on HIGH for 30 seconds until warm. Brush the top of the cake with the warm jam. Let it set before serving.

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