I’m going to start this recipe by saying I really don’t like Christmas cake. It reminds me of old people, and being offered cake that you’re too polite to turn down down but it tastes like musty old armpits.
Of course, there’s nothing wrong with old people or musty armpits (well…..) however one can’t help where the mind wanders at times.
I’m really not sure why traditional fruit cake does nothing for me. I like the sum of its part well enough, but when you put it all together….. dusty pits.
This fancy gluten-free christmas cake on the other hand is nothing like a musty, dusty armpit. It’s delicious. Instead of using crappy dried fruit that you’re trying to get rid of, I packed it full of all of the dried fruit I really love like cranberries, apricots, figs and dates.
I’ve gone gluten-free, because I’ve really cut down on my wheat consumption so I can make up my carbs with wine and convince myself I’m still winning the dietary war.
This year I made a double batch and made seven little cakes in little spring form tins and wrapped them delightfully as a tightarse gift for all of the kindy teachers. They were thrilled because it wasn’t a box of Ferrero Roches, and I was thrilled because I didn’t have to go to the shops.
Gluten free Christmas cake
Makes 14 slices
What you will need –
- 1 cup sultanas
- 1/2 cup cranberries
- 1/2 cup each of chopped fits, dates, apricots and prunes
- Zest and juice of 1 orange
- 3 tablespoons coconut oil, melted
- 1 cup almond meal
- 1 cup gluten free flour
- 3 eggs
- 1/2 cup brown sugar
- 1 teaspoon vanilla paste
- 2 tablespoons marmalade
- Orange liquor or spiced rum, optional but seriously, you totally should do it
What you will need to do –
Preheat oven to 150C and grease and line a 25cm cake tin.
Place all of your fruit into a large bowl and add orange juice and zest plus the coconut oil. Mix to combine.
Whisk the eggs together with sugar until creamy and slightly thickened. Add vanilla paste and whisk to combine. Stir in almond meal and flour and mix to form a smooth batter before adding to fruit.
Fold into the fruit mix and pop into your tin when completely combined.
Stick it in the oven for an hour and a half (90 mins) and then check with a skewer. If it comes out clean, your cake is ready. If it needs more time in the oven, you can cover the top with foil to prevent it over-browning or burning.
If you are making small ones, they will need less time. My half sized ones took about 50 minutes and turned out much lighter in colour. Use the skewer as the guage. Clean and no sticky stuff means you’re good to go – do not commit a mortal sin and allow your cake to dry out.
When cooked, remove from oven, if you want a boozy Christmas cake you can poke a few holes in it and pour 60mls of your liquor of choice or go straight to next step.
Brush the top of the cake with marmalade while it’s still hot to give a lovely tangy glaze. Serve warm or room temperature by itself, with yoghurt or custard.
Merry Christmas, lovers!