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    Home / Food & Drink / Recipes / Gluten Free Recipes / Easy gluten free Christmas cake recipe

    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. 

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