Gluten-free Christmas Cake
Prepare to be swept away by the warm and comforting aroma that fills your kitchen as you bake this delightful fruit-filled cake. With a medley of soft prunes, juicy raisins, and zesty lemon, each bite is bursting with flavor and texture. Perfect for any occasion, this cake can be enjoyed as is or saved for a special holiday treat.
— Constant Cookbook
Ingredients
- 100g/3½oz soya margarine
- 1 large ripe banana
- 2 large lemons
- 100g/3½oz soft prunes
- 75g/3oz raisins
- 75g/3oz sultanas
- 75g/3oz currants
- 150g/5oz soft dried apricots
- 50g/2oz mixed peel
- 75g/2½oz walnuts, halved and 25g/¾oz hazelnuts, chopped OR 75g/3oz large pumpkin seeds and 25g/¾oz sunflower seeds
- 2 eggs (or 2 level tsp gluten-free baking powder
- 75g/2½oz coarse polentarice flour
- 2 heaped tsp ground nutmeg
- 1 heaped tsp ground cinnamon
- 1 heaped tsp ground ginger
- ½ teaspoon ground cloves
- 2 tbsp brandy
Instructions
- Preheat the oven to 160C/140C Fan/Gas 3.
- In a food processor beat the butter/margarine with the banana and the lemon juice and rind. Pour into a bowl.
- Mix in the dried fruit and nuts or seeds.
- Beat the eggs if you are using them.
- Sieve which ever flours you are using with the baking powder (if you are substituting it for the eggs) and the spices.
- Fold the eggs (if you are using them) into the fruit mixture alternately with the flours. Add some brandy if you like.
- Line a 20cm/8in cake tin with greased greaseproof paper. Spoon the mixture in and level off the top.
- Bake for about two hours or until a skewer inserted in the middle comes out clean.
- Remove from the tin and cool on a rack.
- Eat as it is or store to be iced for Christmas. You can also decorate this cake with whole nuts such as almonds.
Cook Time
2H
Prep Time
PT2H
Yield
Makes 20cm/8 in cake
Comments
No comments found.