Today’s Christmas Inspired recipe is for my Gluten Free Christmas Fruit Cake, which is packed full of fruit booze and flavour.
Let’s get real here, fruitcake is one of those desserts that you either love the taste of or it makes you gag.
I have always fallen into the first category and in fact, fruitcake formed a large part of my families Christmas celebrations.
It is very easy to make and if you follow my instructions there really won’t be too many hurdles to overcome.😉
Gluten Free Christmas Fruit Cake
Bake this festive fruitcake in advance of Christmas and feed it regularly with rum, brandy or whisky to build the flavour and keep it moist.
I have been spiking mine in brandy for the past two weeks, but you can omit this step if you do not like alcohol in your desserts.
Love,
Cat
Gluten-Free Christmas Fruit Cake
Equipment
- Loaf Pans
- bowls
- Grater / Zester
- scale
- measuring cups
Ingredients
- 225 g Muscavado Sugar
- 125 g Gluten Free Flour woolworths
- 1 tsp Baking Powder
- 100 g coconut flour
- 1 ½ tsp cinnamon
- 1 tsp ginger
- ½ tsp all spice
- 225 g unsalted butter softened
- Zest of 1 orange
- 5 medium eggs
- 2 tbsp. brandy + more or whisky / rum
- 50 g almond flour
- 400 g mixed sultanas and raisins
- 100 g chopped peel
- 100 g glace cherries
- 20 g blanched sliced almonds
- 1 tsp Almond Essence
- 1 tsp Vanilla essence
Glace Icing
- 200 g icing sugar
- ½ tsp teaspoon almond essence
- 2 tbsp boiling water
- cherries
- thyme fresh
Instructions
- Preheat oven to 130C
- Grease a 23cm loaf tin or cake tin that is at least 8cm deep. You can also line with baking paper for easy removal.
- Sift the coconut, almond and plain flour, baking powder and spices and set aside
- Whisk butter and orange zest in a large bowl for 1 minute until light and fluffy
- Add sugar and whisk for a further 2 minutes
- Now whisk in eggs one at a time, followed by the vanilla essence, almond essence and brandy
- Fold in the sifted flour mixture into two goes mixing until combined – careful not to over mix
- Now add in the glace cherries, peel, sultanas, raisins and blanched almonds
- Transfer to the loaf tin and smooth the surface
- Bake for 1 hour then turn oven the down to 120C and bake for 3 hours or until a skewer comes out clean
- Leave to cool in the oven overnight
- The next morning, if desired, sprinkle some brandy over the cake. If desired you can even sprinkle brandy over the cake for the next couple of days.
- To glace – mix the glace icing ingredients together and pour over cake
- Garnish with cherries and rosemary for a Christmas vibe!
Notes
Looking for a different recipe?
Gluten Free Christmas Gingerbread Cookies
