Easy gluten free Christmas cake recipe

Do you need to cater for gluten-free eaters this Christmas? Don’t panic - making a delicious Christmas cake that’s free from gluten is easier than you think. A great Christmas cake is rich, moist, and full of festive flavours, and this version definitely hits the spot. In fact, it just might become a new family favourite! Prep time 5 minutes the night before, 30 minutes on the day Cooking time 2 hours 15 minutes

Ingredients

Cake:

• 200g raisins *
• 200g currants *
• 200g stoned prunes * chopped
• 200g mixed peel
• 200g dried cranberries *
• 40g candied fruit
• 140g glace cherries *
• 125ml dark rum
• 125ml port
• 250g unsalted butter + some extra to grease the tin
• 250g gluten-free plain flour * + some extra
• 1 tsp ground allspice
• 1 tsp ground nutmeg * (or grate it fresh)
• 300g dark brown sugar
• 5 large eggs

Icing:

• 700g icing sugar
• 3 large eggs
• Juice of ½ lemon

* Available at Holland & Barrett

Method

Step 1 Combine the chopped prunes in a large bowl with all the other dried fruit and berries. Pour half the rum and half the port over and leave to soak overnight. Step 2 When you come to make the cake, preheat the oven to 150°C/300ºF/gas 2. Step 3 For the cake, sift the gluten free flour, allspice and nutmeg into a large bowl. Step 4 In another bowl, beat the butter and sugar until fluffy. Crack the eggs in one at a time and beat. Stir in the soaked fruit and any excess juices. Step 5 Stir in the flour mixture until everything is combined evenly. Step 6 Grease a 26m spring form cake tin with butter, sprinkle some flour around the inside of the tin, then tip out excess flour. Spoon the cake mixture in. Step 7 Bake for around 2 hours at 150˚C until golden brown. Remove from oven and poke holes through the top with a skewer. Step 8 Combine the remaining port and rum together and pour over the cake while it’s still warm. Leave to cool. Step 9 Prepare the icing by separating the egg whites and whisking them in a large bowl until frothy. Sift the icing sugar into another bowl then add the egg whites a spoonful at a time, mixing as you go. Stir in the lemon juice and beat the mixture until it forms stiff peaks. Step 10 Place the cooled cake on a plate and decorate with the icing. For a smooth finish, use a palette knife to spread it over the top and sides. For peaks, use the knife to create texture. Leave the icing to harden before adding extra decorations or a ribbon. Step 11 Serve it to your gluten-free guests or package it up as a gift. Enjoy! Shop our Christmas Baking and our overall Food & Drink range.