Vickys Traditional Christmas Fruit Cake, GF EF EF SF NF.
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Ingredients of Vickys Traditional Christmas Fruit Cake, GF EF EF SF NF
- It’s 340 g (12 oz) of gluten-free / plain flour.
- Prepare 1/4 tsp of slightly rounded xanthan gum if using GF flour.
- It’s 1 tsp of bicarbonate of soda / baking soda.
- Prepare 1/2 tsp of mixed spice (see my separate recipe for this).
- Prepare 1/2 tsp of ground cinnamon.
- Prepare 1/4 tsp of nutmeg.
- It’s 70 g (2.5 oz) of sunflower spread / butter.
- It’s 170 g (6 oz) of soft brown sugar.
- Prepare 170 g (6 oz) of currants.
- It’s 170 g (6 oz) of sultanas.
- Prepare 140 g (5 oz) of raisins.
- You need 55 g (2 oz) of chopped glacé cherries.
- Prepare 25 g (1 oz) of chopped mixed peel.
- You need of Zest of 1 lemon.
- Prepare 280 ml (1 cup) of plus 2.5 tbsp) light coconut milk or milk of choice.
- Prepare 6 tbsp of Brandy / Cointreau – I use half & half!.
Vickys Traditional Christmas Fruit Cake, GF EF EF SF NF instructions
- Grease and line a 7 or 8 inch, deep round cake tin and preheat the oven to gas 4 / 180C / 350F.
- Mix the flour, xanthan gum if using, bicarb of soda, mixed spice, cinnamon and nutmeg together in a large bowl.
- Cut in the sunflower spread like you would if making pastry.
- Stir in the sugar, currants, sulranas, raisins, cherries, mixed peel and lemon zest.
- Add the milk and stir in just until the batter is smooth. Gluten-free batter may need up to 2 extra tablespoons of milk.
- Pour into the cake tin. Try and push the batter down a bit in the middle of the tin to encourage a more even rise while it bakes.
- Bake in the middle of the oven for 1 hour, then turn the heat down slightly to gas 3 / 160 / 325F for another 45 minutes or until the cake has pulled in from the sides of the tin and a skewer inserted in the middle comes out clean and dry.
- Turn out and let cool on a wire rack.
- When completely cooled, prick all over the cake top with a cocktail stick and spoon 2 tablespoons of the Brandy / Cointreau evenly over. I find it easiest to do this back in the tin lined with clean parchment paper.
- Wrap and store in an airtight container for a week then repeat the pricking and 2 tbsp Brandy feeding. Do this until the Brandy is gone. At the end of the final week the cake is ready to eat! This cake will keep for up to 4 weeks from the day it's baked, 3 weeks for the gluten-free version so the GF is best made I feel on the 4th of December to make it perfect for Christmas Day.
- If you want to you can spread some apricot jam over the top of the cake and cover in a thin layer of marzipan then spread more jam over that before a final covering of white ready roll fondant icing and maybe some holly leaves or Christmas cake toppers.
recipe by Vicky@Jacks Free-From Cookbook @cookpad