Recipe: Gluten-Free Christmas Cake

Can you believe we are almost halfway through October already? Christmas will be here before we know it! I’ve always found that cookies seem to be the most popular choice of dessert for Christmas time, but some people prefer a good Christmas cake. If you are looking for a recipe for a Christmas cake, you’ve come to the right place.

Gluten-Free Christmas Cake Recipe

Cake Ingredients:

• 850g dried mixed fruit
• 1 cup brandy
• 150g butter, softened
• 1 cup brown sugar
• 3 eggs, at room temperature
• 1 cup gluten-free flour
• 1/4 cup gluten-free self-raising flour
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground nutmeg
• 1/2 teaspoon ground cloves
• 3/4 cup blanched almonds
• 1/4 cup apricot jam

Cake Directions:

1. Place dried fruit and 2/3 cup brandy in a large airtight container. Mix well. Cover and stand overnight or preferably for 1 week, stirring occasionally.
2. Preheat oven to 150°C. Lightly grease a 7cm deep, 20cm (base) round cake pan. Line the base and side with double layers of brown paper and baking paper (see note). Using electric beaters, cream butter, and sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition.
3. Sift flour and spices over the butter mixture. Add fruit mixture and stir until well combined. Press mixture into pan. Smooth surface. Decorate the top with almonds.
4. Bake the cake for 2 to 2 1/4 hours or until a skewer inserted into the center comes out clean. Pour the remaining 1/3 cup of brandy over the hot cake. Allow to cool completely in the pan.
5. Place jam in a heatproof, microwave-safe bowl. Microwave on HIGH (100%) for 30 seconds or until warm. Remove the cake from the pan and brush the top with warm jam. Allow setting. Serve.

Additional Tips:

1. You will need to start this cake at least 1 day ahead.
2. Tip: To test if eggs are fresh before using, place eggs in a bowl and cover them with cold water. Fresh eggs remain on the base of the bowl, stale eggs will float.
3. Baking tips: Lightly grease the cake pan. Line base and sides with double-layer brown paper, then double-layer baking paper, allowing a 6cm overhang at all sides. Position the oven racks just below the center so the cake sits in the center of the oven.