Gluten Free Christmas Cake

Karen Carswell

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Gluten Free Christmas Cake

Thanks to the lovely team at The Alternative Bread Company and their amazing Spicy Fruit Breadmix, this gluten free Christmas cake is easy to make, failproof and makes a big family sized cake . . no more missing out at Christmas!

Make this cake at least 6 weeks before Christmas, brushing the top weekly with more grog to keep it moist and to let the flavours develop . . yum!

 

Ingredients

  • 500g Spicy Fruit Breadmix (purchase here)
  • 1200g mixed dried fruit
  • 2 cups brown or coconut  sugar
  • 1Tbsp syrup (date or golden)
  • 2 oranges, juice and zest
  • 225g butter
  • 1tsp baking soda
  • 2 eggs, beaten
  • ½ cup grog (brandy, rum, port or any random bottles that need using up). For an alcohol free option use ½ cup strong black tea.

Directions

  1. Combine the mixed dried fruit, sugar, syrup, orange zest, butter and baking soda in a medium sized pot. Mix the orange juice with water to make up to 2 cups of liquid, add to the pot. Bring to the boil and simmer for 3 minutes. Transfer to a large bowl and leave to cool.
  2. Once cool, mix in the Spicy Fruit Breadmix, eggs and ½ cup of grog or tea.
  3. Double line a 25cm cake tin. Bake at 150°C for 2 hours or until the skewer comes out clean. If the top starts to burn, cover the top of the cake with baking paper and continue to cook. Brush the top of the cake while still hot with some more grog.
  4. Store in an airtight container or wrap in a wax wrapper/glad-wrap in a cool place. You can continue to brush weekly with more grog.
For all the flavours to develop it is best to bake at least 6 weeks before Christmas.
Happy Christmas!
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Directions

  1. Combine the mixed dried fruit, sugar, syrup, orange zest, butter and baking soda in a medium sized pot. Mix the orange juice with water to make up to 2 cups of liquid, add to the pot. Bring to the boil and simmer for 3 minutes. Transfer to a large bowl and leave to cool.
  2. Once cool, mix in the Spicy Fruit Breadmix, eggs and ½ cup of grog or tea.
  3. Double line a 25cm cake tin. Bake at 150°C for 2 hours or until the skewer comes out clean. If the top starts to burn, cover the top of the cake with baking paper and continue to cook. Brush the top of the cake while still hot with some more grog.
  4. Store in an airtight container or wrap in a wax wrapper/glad-wrap in a cool place. You can continue to brush weekly with more grog.
For all the flavours to develop it is best to bake at least 6 weeks before Christmas.
Happy Christmas!