Hi and welcome back.
Todays blog starts off the Christmas vibes officially with another in my How to Make: series – gluten free Christmas Cake. You can check out my other Christmas content by clicking the button below.
The 1st December marks the day I bake my Christmas Cake. I have started baking a Christmas cake each year since the year I was diagnosed as a coeliac and I wanted to try baking a gluten free fruit cake. It has taken some trial and error to reach the stage where I can comfortably share my recipe and trust the recipe. My first time sunk then burnt, but this recipe has worked for the past 2 years now so I am very happy. I hope you enjoy. C -x-.
This year, I began on the 6th November but you don’t have to, I just like to soak my fruit for a while. Last year, I started on the 1st December and that cake worked fine. I select my fruit, which is the main reason I now love Christmas cake, and weigh out 700g. I pre-soak the fruit in 100ml of warm water and 1 teaspoon golden caster sugar for 5 days before adding 2 measures of Brandy and soak further for a few more days. I add a teaspoon of cinnamon and sugar at this time too, to help with the flavourings. 10 more days of soaking the fruit and it is ready for baking.
Prep time: 24 hours to soak fruit minimum, 30 minutes to prep recipe; Baking time: 2-2 1/2 hours; Serves: 8 inch cake tin, 8-10 slices.
- 700g soaked fruit: I used raisins, cherries, apricots, cranberries. Although, you can choose whatever you like.
- 4 eggs.
- 215g butter: I love Stork – keep at room temperature overnight to help bake.
- 185g golden caster sugar: You can use brown sugar for a deeper richer taste.
- 130g gluten free plain flour.
- 35g gluten free self raising flour.
- 1tsp baking powder.
- 1/2 teaspoon xanthum gum and salt.
- 1/2 teaspoon vanilla.
- A pinch of cinnamon.
- Pre-heat oven to 150 degrees Celsius.
- Cream the butter and sugar.
- Whisk the eggs with vanilla.
- Add the eggs to butter/sugar mixture and thoroughly mix.
- Sift dry ingredients.
- Slowly add the dry ingredients to the wet mixture.
- Add the fruit to the mixture (including the liquid left from soaking the fruit).
- Mix using wooden spoon.
- Bake in pre-heated oven for 2 – 2 1/2 hours.
- Check cake and if tooth pick at centre comes through clean, remove from oven and leave on cooling tray covered in clean damp towel overnight.
- Leave in the cake tin for 1 week.
- Soak the cake with 1 measure brandy 1/2 way through week – pierce the cake to allow for even distribution of alcohol.
- At the end of 7 days, remove the cake from the tin, level off if necessary and decorate.
- You can use whiskey to soak the fruit and cake if you prefer – golden caster sugar works best for this.
- When combining ingredients, an electric mixer is great for the cake, but once you add the fruit it is better to combine with a wooden spoon for an even distribution.
- If you want that perfect flat top, add half of the cake mixture to the base of the tin. Then add the fruit to the remaining mixture and mix together. Add to the tin. When serving tip the tin upside down for the perfect flat top.
- Check the cake after 1 hour, if the top is turning brown cover with baking paper until fully baked.
I hope you enjoy! Remember, it is your Christmas cake so feel free to add the fruits you enjoy.
If you re-create this recipe, please let me know by tagging me on Instagram using #livingcoeliac or by sharing directly to my Facebook page. Let me know what other gluten free recipes you would like. Newsletter is now live! Don’t forget to subscribe to make sure you do not miss out on any future blog posts.