Introduction
The holiday season is just around the corner, and it’s time to start thinking about all the delicious treats that come with it. For those who have gluten intolerance, finding a tasty Christmas cake can be a challenge. But fear not, we’ve got you covered with our gluten-free Christmas cake recipe. And the best part? You can buy it right here in the UK!
Ingredients
- 300g gluten-free self-raising flour
- 250g unsalted butter
- 250g golden caster sugar
- 4 large eggs
- 150g sultanas
- 150g raisins
- 150g currants
- 75g mixed peel
- 1 tsp mixed spice
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 300ml brandy
Instructions
- Preheat your oven to 150°C and line an 8-inch cake tin with baking paper.
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Add the flour, mixed spice, cinnamon, and vanilla extract, and mix until well combined.
- Add the dried fruit and mixed peel, and stir until evenly distributed.
- Pour in the brandy and stir everything together one last time.
- Pour the mixture into the prepared cake tin and smooth the top with a spatula.
- Bake for 2 and a half to 3 hours or until a skewer inserted into the centre of the cake comes out clean.
- Allow the cake to cool completely in the tin before removing and serving.
Nutritional Information
Per serving:
- Calories: 400
- Carbohydrates: 55g
- Fat: 17g
- Protein: 4g
- Sodium: 30mg
- Sugar: 40g
Cooking Time
2 and a half to 3 hours
Equipment
- 8-inch cake tin
- Baking paper
- Mixing bowl
- Electric mixer
- Spatula
- Skewer
Serving Suggestions
This gluten-free Christmas cake is perfect for any festive occasion. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
Variations
If you want to mix things up a bit, try adding some chopped nuts or chocolate chips to the cake mixture before baking.
Substitutions
If you don’t have brandy, you can use rum or whisky instead. And if you’re not a fan of mixed peel, you can leave it out or substitute it with some chopped dried apricots or cranberries.
Storage
Store your gluten-free Christmas cake in an airtight container at room temperature for up to 1 week. You can also freeze it for up to 3 months.
Tips
- Make sure your butter is at room temperature before you start creaming it with the sugar.
- Soak your dried fruit in the brandy overnight to give it a richer flavour.
- If your cake is browning too quickly, cover it with some foil to prevent it from burning.
Notes
This recipe yields one 8-inch cake, which serves approximately 10-12 people.
Frequently Asked Questions
Can I make this cake in advance?
Yes, you can make this gluten-free Christmas cake up to a week in advance. Just be sure to store it in an airtight container at room temperature.
Can I use a different type of flour?
No, this recipe has been specifically designed for gluten-free self-raising flour. Using a different type of flour may result in a different texture and taste.
Can I freeze this cake?
Yes, you can freeze this gluten-free Christmas cake for up to 3 months. Just make sure to wrap it tightly in plastic wrap and then in foil before freezing.
Conclusion
This gluten-free Christmas cake recipe is perfect for anyone who wants to indulge in a festive treat without worrying about gluten intolerance. And the best part? You can buy all the ingredients in the UK! So why not give it a try this holiday season and impress your family and friends with your baking skills?