Gluten Free Christmas Cake

Gluten Free Christmas cake

 

Level                            : Easy

Serve                           : 16
Cooking time              : 1 ½ or 2 hours.
Soaking time               : overnight or 1 week
Cake pan                    : 9” loose base round or square cake tin. Grease and line the bottom. Sprinkle a little flour around the sides of the tin, Tip out any excess flour.
Preheat oven               : 150°C

Ingredients

For soaking
200 g prunes, stoned (roughly chop)
200 g golden raisins
200 g black currant
200 g mixed peel
200 g dried cranberries
140 g glace cherries – green & red
80 ml dark rum or 160ml pure orange juice
80 ml tawny port (red sweet wine)

Cake ingredients

(A)
250 g salted butter at room temperature
250 g dark brown sugar or molasses sugar
(C)- 5 (L) eggs
(D) Sift and mix well
250 g gluten free plain flour or cake flour
1 tsp. all spice powder
1 tsp. nutmeg powder

Liquid for brushing 20ml dark rum + 20ml tawny port (combined together)

 

Method

1.       Place all the fruits into a big bowl together with the rum and wine. Soak overnight or more. Everyday mix the ingredients again.

2.       Place (A) in the KitchenAid mixing bowl. Attached the flat beater. Using speed 2 the beat butter and sugar till well combine, then change to speed 4 and beat till pale & fluffy.

3.       Change the speed to 2, crack one egg at a time, change the speed to 4, beat well combine before adding the next egg.

4.       Then stir in the soaked fruits together with the remaining soaking liquid. Fold in the flour mixture until well combined.

5.       Spoon the cake batter to the prepared cake tin. Bake at preheat oven 150°C for 1 ½ - 2 hours depending on your oven temperature or until golden brown and insert a cake tester comes out clean. Then the cake is cooked.

6.       Remove from oven, poke holes all over the top of the cake, using a skewer. Slowly pour the combine liquid over the cake while it’s still warm. Keep aside the cake to cool completely. At this time the alcohol liquid will slowly absorb into the cake.

7.       Remove the cake from tin and place on a large cake platter or any serving plate of your choice.

8.       Décor the cake with icing frosting or cover with ready-to roll fondant.

Tips: Cake can be keep for 1 month in an air-tight container. Or wrap and keep in the freeze for a year.