Gluten-free Christmas cake
This Christmas cake makes life so easy when you have gluten-intolerant visitors, and it is so delicious, everyone will love it! You'll be so impressed, it might just become your go-to festive recipe.
- 1.5 kg mixed fruit
- 1/2 cup sherry or brandy or whatever you prefer
- 1 tbsp honey or golden syrup
- 1 apple, grated
- 1 cup brown sugar, firmly packed
- 1 3/4 cups gluten-free flour
- 1 tsp baking powder
- 1 tsp mixed spice
- 4 medium-sized eggs, lightly beaten
- 1/2 cup orange juice
- 250 g melted butter
- almonds for decorating
- Set oven to 130°C. Line the base and sides of a 20-23cm square cake tin, first with a few pages of newspaper, then two layers of baking paper.
- Soak the fruit, your liquid of choice, honey/syrup and apple in a large bowl overnight.
- Thoroughly mix the brown sugar into the fruit. Add the sifted flour, baking powder and mixed spice to the soaked fruit, then mix well. Stir in the eggs and orange juice. Lastly, add in the melted butter and mix to combine. Let it sit for 5 minutes and if the mixture is a little stiff, add a bit more orange juice (you want a sloppy batter as gluten-free flour absorbs more liquid than regular flour). Scrape into the prepared tin and decorate the top with almonds.
- Place the cake in the oven on a magazine (it won’t burn at this temperature) and bake for 3½ hours, with a piece of baking paper loosely covering it to stop the top burning. Uncover the cake for the last 30 minutes.
- Allow your cake to cool in the tin for 20 minutes before taking it out to fully cool on a cake rack.