Gluten-free Christmas Cake

Name: Gluten-free Christmas Cake | Asda Good Living
Total time: 3 h 15 min
Yield: 24
Cuisine: British
Ingredients: 350g raisins; 250g dried cranberries; 250g currants; 100g mixed peel; 50g glacé cherries, halved; 175ml sherry, spiced rum, or cooled strong tea, plus extra for feeding; 250g unsalted butter, melted, plus extra for greasing; 200g light muscovado sugar; 4 medium eggs, beaten; 50g flaked almonds; Zest 1 orange; Zest 1 lemon; 1 medium banana, mashed; 50g ground almonds; 200g Free From Gluten Free Self Raising Flour; 1tsp ground ginger; 1tsp ground cinnamon; ½tsp allspice; 1½tsp Doves Farm Xanthan Gum

Christmas is a time to indulge, and whether you’re gluten intolerant or not, this cake is a wondrous treat

By Asda Good Living,28th October 2019

(4 votes)

Cook: 3 Hours 15 Mins

Serves: 24

Nutritional Information

Each 97g serving contains

Energy
1327kj
317kcal

15%

Fat
12.6g

Med
18%

Saturates
5.9g

Med
30%

Sugars
34.9g

High
39%

Salt
0.17g

Low
3%

of your reference intake.
Typical energy values per 100g:
1368kj/327kcal

Ingredients

350g raisins

250g dried cranberries

250g currants

100g mixed peel

50g glacé cherries, halved

175ml sherry, spiced rum, or cooled strong tea, plus extra for feeding

250g unsalted butter, melted, plus extra for greasing

200g light muscovado sugar

4 medium eggs, beaten

50g flaked almonds

Zest 1 orange

Zest 1 lemon

1 medium banana, mashed

50g ground almonds

200g Free From Gluten Free Self Raising Flour

1tsp ground ginger

1tsp ground cinnamon

½tsp allspice

1½tsp Doves Farm Xanthan Gum

Method

At least the day (and no more than 7 days) before you start making the cake, put the dried fruits into a large bowl with the sherry, rum or cooled tea. Cover with clingfilm and leave to soak.

When you’re ready to make the cake, preheat the oven to 150C/130C Fan/Gas 2. Grease the base and sides of a 20cm loose-bottomed cake tin, then line with at least 3 layers of baking paper.

Beat together the melted butter, sugar and eggs, then stir in the rest of the ingredients, plus the soaked fruits.

Pour into the cake tin and bake for 2½-3 hrs, until a skewer inserted into the centre comes out clean. After 90 mins, lay a round of baking paper on top to prevent it browning too much. Leave to cool completely in the tin.

Wrap the cake in baking paper, put it in a lidded tin or airtight container and then store in a cool dark place.

Each week, open the tin, unwrap the cake and feed with 1-2tbsp sherry, rum or cold tea. Rewrap, replace the lid and keep cool.

A few days before Christmas, ice and decorate the cake.