Gluten Free Christmas cake
It is the best feeling ever when you can make a delish, moist gluten free Christmas cake with all the trimmings. I have created this recipe for Yesyoucan. You can check more of my recipes here.
Avoiding gluten means more than giving up traditional breads, cereals, pasta, pizza, and beer. Gluten also lurks in many other products, including frozen vegetables in sauces, soy sauce, some foods made with “natural flavorings,” vitamin and mineral supplements, some medications, and even toothpaste. This makes following a gluten-free diet extremely challenging.
I wanted to take this as a challenge and provide options with the amazing yesyoucan gluten free flours
This is an amazing Christmas Cake with the fruit mix spiked in Bundaberg Rum Cake in this video! This recipe uses YesYouCan Plain Flour and Self Raising Flour. YesYouCan Plain and Self Raising Flours are versatile flours, designed to replace regular flour cup-for-cup in your favourite recipes. Not only are they great for baking such as breads, cakes, pastry, pizza bases, they are also fantastic for batters, dumplings, thickening sauces and coating foods for frying. Dairy and egg free so suitable for vegan cooking. Also low FODMAP. Shop here: https://www.yesyoucan.net.au
For the Recipe
This recipe uses YesYouCan Plain Flour and Self Raising Flour.
Special fruit mix:
- 500gm sultanas
- 130 gram dried currants
- 250gm raisins, chopped
- 250gm pitted dried dates, chopped
- 125 gram glace red cherries, quartered
- 35gm orange peel
- 3 tbsp fig jam ( gluten free)
- 2 tablespoon finely grated lemon rind
- 1 tablespoon finely grated orange rind
- 1 1/2 tablespoon ground cinnamon
- 1 1/2 tablespoon ground ginger
- 2 cup ginger beer ( gluten free)
- 1 cup spiced dark rum
- 250 gram unsalted butter, softened
- 1 cup firmly packed dark brown sugar
- 4 eggs, at room temperature ( 60gm eggs used in this recipe )
- 1 cup almond meal (ground almonds)
- 3/4 cup gluten-free YesYouCan Plain Flour
- 1/2 cup gluten-free YesYouCan Self Raising Flour
- Half quantity basic fruit mix
- walnuts, pecans, macadamias, blanched almonds, to decorate
- 1/4 cup dark rum (for brushing on cake)
- Using a spatula mix the fruit, jam, rinds and spices in a clean bowl. Add the ginger beer and rum; stir to combine until all the spices mixes well.
- Ensure for food safety that the bowl is covered with a clean lid.
- Let it stand at room temperature for 24 hours or up to 1 week, stirring occasionally.
- Christmas cake: Preheat oven to 160°C (140°C fan-forced). Line the base and sides of 6 – deep 10cm X 5cm pans or 1 – 20cm X 9.7cm X 5cm round deep cake pan with baking paper, extending paper about 5cm over the edge of the pans.
- Beat butter and brown sugar in a medium bowl with an electric mixer until smooth. Add eggs, one at a time, beating until just combined after each addition. Transfer the butter mixture to a large bowl; stir in the almond meal and combined sifted Yesyoucan flours then half quantity of Fruit Mix
- Reserve the other half of fruit mix for mince pies or an additional 20cm X9.7cmX8cm
- Spoon cake mix into prepared pans; smooth the tops. Arrange nuts on the tops. Bake for about 1½ – 2 hours or until cooked when tested.
- Brush tops of hot cakes with rum and any left over fig jam
- Cover hot cakes tightly with foil; wrap in clean tea-towels. Cool in the pans overnight. When cooled, turn cakes out.
- Open and serve on Christmas Day
Watch the video below