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Classic Christmas Cake Recipe

Cakes & Desserts


Classic Christmas Cake - Glutafin gluten free recipes

This recipe makes a rich, moist fruit cake which is ready to eat or may be stored for up to 6 weeks in advance to allow flavours to mature. Feed with a tablespoon of brandy every few weeks for added flavour.





Preparation time:
30 minutes

Cooking time:
240 minutes

Oven temperature: Please refer to Method points 5 and 6.
Makes:
1 x 20cm/8” cake



Ingredients

Soaking Mix
450g/16oz Mixed Dried Fruit
110g/4oz Pitted dates (stones removed and finely chopped)
50g/2oz Glace cherries (halved)
225g/8oz Butter
225g/8oz Dark soft brown sugar
2 x 15ml tbsp Black treacle
2 Large oranges (grated zest and 150ml/1/4pt juice of)

Cake Mix
300g/11oz Glutafin Select Gluten Free Multipurpose Fibre Mix
110g/4oz Ground almonds
2 x 5ml tsp Ground mixed spice
1 x 5ml tsp Xanthan gum
4 Medium eggs





Method

  1. Line the base and sides of a deep 20cm/8”cake tin with a double layer of greased baking parchment paper ensuring the sides of the paper come up at least 5cm/2” above the top rim of the tin.
  2. Place soaking mix ingredients into a large mixing bowl. Cover and microwave for 5 minutes or until the butter has just started to melt. Stir and cook for a further 5 minutes or until the mixture is just simmering. Stir and set aside to soak for a minimum of 8 hours or overnight.
  3. Place Glutafin Mix into a large mixing bowl with the remaining cake mix ingredients. Stir in the soaked fruit mix with a wooden spoon and beat together until combined.
  4. Spoon mixture into the prepared tin. Smooth the top surface with a spatula.
  5. Place on the bottom shelf of a preheated oven and cook for 2 hours at 150oC/140oC Fan/ 300oF/Gas Mark 2.
  6. Lower the temperature to 140oC/130oC Fan/275oF/Gas Mark 1 and cook for a further 1½ to 2 hours.
  7. Test the cake to check if it is cooked by inserting a fine skewer into the centre; if it comes out clean the cake is cooked. If the cake requires additional cooking retest every 20 minutes until the skewer comes out clean.
  8. Rest cooked cake on a cooling tray and leave until completely cold before turning out.
  9. Store cooled cake wrapped in baking parchment paper in an airtight tin or wrapped in foil and keep in a cool place.
  10. Marzipan and ice with fondant or royal icing as required.

 

For Glutafin's Select Multipurpose White Mix use 225g of flour mix and reduce the orange juice to 100ml. Cook for 2½hours (although this may vary according to oven.)




Your Comments

Recent Comments...

I have soaked all fruit etc overnight. and I today I have put remainder in. I am awaiting at this very moment for the cake to bake. it is already in oven now for three hours.

In the past (Lemon Drizzle Cake sunk in middle) I think I opened the oven door too soon.?

I am nearly afraid to open the door again ???
And I would love a recipe for marzipan.
William Brian Whitten says:
1st December 2011
I halved the recipe and made a loaf (reducing the cooking times by half too). I also added a tbsp of brandy into the cake mixture and fed it a little brandy after it was cooked. I frosted it with home made marzipan and royal icing. It was really good. I am a BIG fan of Christmas Cake and I honestly would not have known it was gluten free. Also, it did not dry out as GF cakes often do. I will definitely use this again - thanks!
Carolyn says:
26th December 2012


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