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
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!