Gluten-Free Christmas Fruit Cake
Servings 10
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
You can omit the alcohol if preferred
You can use brandy, whiskey or rum