Gluten free Christmas Cake

I usually make my cake and my pudding in early December so that the flavours get a chance to develop.  Well, that is what I was taught anyway, I don’t know if it is true, but that is what I do.  Once cooked and cooled, you can wrap them up in plastic and keep them for Christmas Day so that is one less job to do.

I get out my biggest plastic bowl and put 11 cups of mixed fruit and nuts in it.  This year I used some commercially mixed fruit (a little bit of peel mixed in with the dried fruits, not a lot), currants, sultanas, chopped pitted dates, glace cherries, cranberries and pistachios.  The exact mix varies each year, depending on what I have in the cupboard.  I then pour 500ml of spirits into the fruit.  Traditionally, you are supposed to use brandy, but there is nothing wrong with using rum.  The flavour will be slightly different when the cake and pudding are done, but not a lot.  Once the bowl of fruit and spirits is sealed, I leave it on the bench and whenever I am in the kitchen I give it a shake.  I leave it for two days – one will do, but two is better, and then prepare the cake and pudding.

 

SO much rum in this mix!

SO much rum in this mix!

Cake:

7 to 8 cups of the fruit mix (take about 4 to 5 cups out for the pudding, and put whatever is left in the cake – although you will start with 11 cups of the fruit, remember you are adding two cups of liquid and the fruit will plump up

250g butter

1 cup brown sugar

5 eggs

1 tsp xanthan gum

1 tsp cinnamon

1 tsp mixed spice

1/4 tsp nutmeg

1/2 cups gluten free SR flour

1/4 cup rice flour

1/4 cup coconut flour

1/2 cup almond meal

1 cup gluten free plain flour

Juice of one small lemon

 

Preheat fan forced oven to 140 celcius, 160 if not fan forced.  Grease and line a 23 cm spring form cake pan and set aside.

Cream the butter and sugar, add eggs one at a time and beat between each egg.  Add to fruit.  Add gum and spices, then sift in flours and add almond meal.   Use juice as required as the mix will be quite solid.

Spoon into prepared tin, and bake for approximately 2 hours.  Depending on the oven and the mixture, this can vary, check after 1 & 1/2 hours, if the skewer comes out clean, take it out early otherwise it will dry out.

Gluten free Christmas Cake

Gluten free Christmas Cake

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