Gluten Free Christmas Cake Recipe

Ingredients

1kg dried fruit cake mix
250ml brandy
150g butter
250ml treacle brown sugar
3 extra large eggs, lightly beaten
250ml plain rice flour
60ml self-raising rice flour
10ml ground cinnamon
5ml mixed spice
100g blanched almonds
30ml extra brandy
60ml smooth apricot jam, warmed

 

 Method

The day before, combine dried fruit and brandy and keep in an airtight container and allow to stand overnight. On the day, weigh out all the ingredients into suitable containers so they are on hand when needed. Before starting to make the cake, set the oven to the correct temperature.

 

Select the correct cake pan and line it well. Set aside. Combine butter and sugar in the bowl of an electric mixer and beat until soft and creamy. Gradually beat in eggs, beating well after each addition.

Sift flours and spices and add to the creamed mixture. Add fruit and mix until well combined.

Spoon mixture into a 20cm prepared cake pan and smooth surface. Decorate the top with almonds.

 

Bake at 140°C for 2-2 ½ hours or until a skewer inserted comes out clean. If cake is browning too quickly, cover surface with a layer of foil.

 

Remove from oven once ready and pour over extra brandy and allow to cool completely in pan. Remove from pan, wrap in foil and store in an airtight container until needed. Before serving brush with warmed apricot jam.

 

Note: Entice Rice flour is available in health food shops and selected supermarkets.

© 2009 The Star Angela Day