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
- 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
- 700g icing sugar
- 3 large eggs
- Juice of ½ lemon
* Available at Holland & Barrett
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.
When you come to make the cake, preheat the oven to 150°C/300ºF/gas 2.
For the cake, sift the gluten free flour, allspice and nutmeg into a large bowl.
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.
Stir in the flour mixture until everything is combined evenly.
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.
Bake for around 2 hours at 150˚C until golden brown. Remove from oven and poke holes through the top with a skewer.
Combine the remaining port and rum together and pour over the cake while it’s still warm. Leave to cool.
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.
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.
Serve it to your gluten-free guests or package it up as a gift. Enjoy!