Christmas is just around the corner, and it’s time to start thinking about what to bake for the holiday season. If you or a loved one follows a gluten-free diet, don’t worry – we’ve got you covered with this easy gluten-free Christmas cake recipe!
Get ready to enjoy the festive season with a delicious and moist cake that’s perfect for sharing with family and friends.
Ingredients:
- 150g gluten-free self-raising flour
- 100g ground almonds
- 150g unsalted butter, softened
- 150g caster sugar
- 3 large eggs
- 2 tbsp brandy or orange juice
- 1 tsp mixed spice
- 1 tsp baking powder
- 150g mixed dried fruit
- 50g glacé cherries, halved
- Zest of 1 orange
Instructions:
- Preheat your oven to 160°C / 325°F / Gas Mark 3.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well between each addition.
- Sieve in the gluten-free flour, mixed spice and baking powder, then fold in the ground almonds.
- Add the mixed dried fruit, glacé cherries, orange zest and brandy or orange juice.
- Mix everything together until fully combined.
- Spoon the mixture into a lined 20cm cake tin and smooth the top with a spatula.
- Bake in the preheated oven for around 1 hour and 30 minutes, or until a skewer inserted into the centre of the cake comes out clean.
- Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
Nutritional Information:
Serving Size: 1 slice
Calories: 320
Fat: 17g
Carbohydrates: 38g
Protein: 4g
Cooking Time:
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Equipment:
- Large mixing bowl
- Electric mixer or hand whisk
- 20cm cake tin
- Baking paper
- Spatula
- Wire rack
Serving Suggestions:
This cake is delicious served warm or cold, with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also great with a cup of tea or coffee.
Variations:
You can vary the fruit and nuts in this recipe to suit your taste. Try adding dried cranberries, apricots or figs, or swap the ground almonds for ground hazelnuts or pecans.
Substitutions:
If you don’t have gluten-free self-raising flour, you can use regular self-raising flour and add 1 tsp of xanthan gum. You can also use almond flour instead of ground almonds.
Storage:
This cake will keep for up to a week in an airtight container at room temperature. You can also freeze it for up to 3 months.
Tips:
- Make sure your butter is softened before you start mixing.
- Don’t overmix the batter once you’ve added the dry ingredients, as this can make the cake tough.
- If your cake is browning too quickly in the oven, cover it with foil for the last 30 minutes of baking.
Notes:
This recipe makes one 20cm cake, which serves 8-10 people.
Frequently Asked Questions:
Can I make this cake ahead of time?
Yes, you can make this cake up to a week in advance. Just store it in an airtight container at room temperature.
Can I use a different type of alcohol instead of brandy?
Yes, you can use rum, whisky or cognac instead of brandy. You can also omit the alcohol altogether and use orange juice instead.
Can I make this cake vegan?
Yes, you can make this cake vegan by using a vegan butter substitute and replacing the eggs with a vegan egg replacer.
Personal Thoughts:
This easy gluten-free Christmas cake recipe is one of my favourites. It’s moist, fruity and packed with flavour, and it’s perfect for sharing with family and friends during the holiday season. Whether you follow a gluten-free diet or not, this cake is sure to be a hit!
So why not give it a try and see for yourself how delicious it is?