GLUTEN FREE CHRISTMAS CAKE RECIPE | Make ahead of Stir Up Sunday!

Gluten Free Christmas Cake is a recipe which you often make ahead of the big day, and my gluten free Christmas cake recipe can be made up to two months in advance. Make the cake and 'feed' it every 2 weeks before decorating it for all to enjoy!

This gluten free cake recipe uses brandy (but you can use sherry instead) and creates a traditional Christmas cake. I also show you step-by-step how to line a Christmas cake tin. Enjoy!

FULL RECIPE HERE: https://www.theglutenfreeblogger.com/...

INGREDIENTS:

1kg dried mixed fruit and peel
150ml brandy (plus 2 tbsp)
2 x oranges (zest and juice)
200g dark brown sugar
250g unsalted butter
1 tbsp treacle
4 large eggs
200g plain gluten free flour
2 tsp mixed spice
1 tsp cinnamon
1/2 tsp nutmeg
50g ground almonds
50g flaked almonds
For the decoration:
2-3 tbsp apricot jam
Walnuts
Blanched almonds
Glacé cherries

METHOD:

1. Before making the cake you will need to soak your fruit for between 1-3 days. Add the dried fruit and peel, brandy, and the zest and juice of two oranges to a large bowl. Stir well and cover. Leave in a cool place, stirring occasionally, for up to three days before making the cake.
2. Preheat the oven to 150'C / 130'C Fan / Gas Mark 2. Grease and line a 20cm/8-inch round baking tin (you will want a fairly deep tin) with a double layer of baking paper. Line the outside of the tin with another double layer of baking paper and secure with string (see blog post above for step-by-step instructions).
3. Add the butter, sugar and treacle to a large mixing bowl and beat with an electric whisk until combined. Add the eggs and beat again (don't worry if the mixture splits, this will be rectified when you add the dry ingredients).
4. Sift in the flour and add the mixed spice, cinnamon and nutmeg. Add the ground almonds and flaked almonds and mix with a wooden spoon until the mixture is fully combined.
5. Pour in the soaked fruit and stir well until it is evenly distributed in the cake batter. Pour the mixture into the lined baking tin and smooth out the top. Place in the centre of the oven and bake for 2 hours 30 minutes. Check the cake after an hour-or-so, if the top is a lovely dark golden colour, you can cover lightly with foil to avoid the cake catching. It's ready when a skewer placed in the centre comes out clean.
6. Place the cake on a cooling rack and while it's still in the tin, prick all over with a thin cocktail stick. Pour 2 tbsp brandy over the cake and allow it to cool completely, still in the tin.
To store:
7. Remove the cooled cake from the tin but do NOT peel off the lining paper from the cake, as this will help it to stay moist. Wrap tightly in baking paper and a layer of foil, and then store in a cool, dark place for up to two months before decorating.
8. Every two weeks, 'feed' the cake by unwrapping it, pouring 2 tbsp of brandy over the top and then re-wrapping it before storing again. Make sure you do not feed the cake at least 7 days before decorating.
To decorate:
9. Place the apricot jam in a bowl and microwave for 20-30 seconds until warm (but do not burn it!). Brush the entire cake with the jam, then decorate with the walnuts, almonds and cherries - or nuts/fruit of your choosing! Store the finished cake in an airtight container.

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