Nut Topped Christmas Cake Recipe
Cakes & Desserts
of 33 vote(s).
For those who prefer a fruit cake without icing this is the recipe for you. Topped with whole almonds, walnuts, Brazil nuts and cherries this is a rich moist cake which is ready to eat or may be stored for up to 6 weeks in advance to allow flavours to mature.
You will need:
Oven temperature: 150ºC /300ºF/130'C Fan/Gas Mark 2
450g/16oz Mixed Dried Fruit- 200g currants, 125g sultanas, 125g raisins
85g/3oz Pitted dates (stones removed and finely chopped)
60g/2.25oz Glace cherries (halved)
1.5 x 15ml tbsp Black treacle
1 Large orange (grated zest and 125ml/ 4 fl oz juice and water if necessary)
225g/8oz Glutafin Select Gluten Free Multipurpose Fibre Mix
75g/2.75oz Ground almonds
1.5 x 5ml tsp Ground mixed spice
3/4 x 5ml tsp Xanthan gum
3 Medium eggs
165g/5.75oz Dark soft brown sugar
35g-50g of each of whole peeled almonds, brazil nuts, walnuts and glace cherry halves
50g/2oz Apricot jam
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. Cut 2 20cm/8” circle of parchment paper to cover the base.
Place soaking mix ingredients into a large mixing bowl. Cover and microwave for 2 minutes.
Stir and set aside to soak for a minimum of 8 hours or overnight.
Beat the butter and sugar together until soft and creamy with an electric whisk, add all the other cake ingredients in the bowl and beat together with an electric whisk for 2 minutes. Stir in the soaked fruit mix.
Spoon mixture into the prepared tin. Smooth the top surface with a spatula.
Top with lines of almonds, pecan nuts walnuts and glace cherries. Lay the prepared circle of parchment paper on top.
Place on the bottom shelf of a preheated oven and cook for 2 – 2 1/2 hours.
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.
Rest cooked cake on a cooling tray. Remove parchment paper and brush over nut topping with warmed apricot jam to glaze. Leave cake until completely cold before turning out.
Store cooled cake wrapped in baking parchment paper in an airtight tin or wrapped in foil and keep in a cool place.
Rest cake on a cake board and tie with a decorative festive ribbon before serving.
Gluten free, wheat free option:
In the Cake Mix part of the recipe, use 175g/ 6oz of Glutafin Gluten Free Wheat Free Multipurpose Fibre Mix instead of the Glutafin Select Gluten Free Multipurpose Fibre Mix
Top Tip: This can be stored for up to 6 weeks but If dosed with a little brandy it will keep longer – about 3 months