Gluten-Free & Dairy-Free Christmas Cake
Author: 
Recipe type: Teas/Snacks
Prep time: 
Cooking time: 
Total time: 
Serves: 2 cakes
 
Ingredients
  • 350g/12oz dairy-free margarine, plus extra for greasing
  • 1.5kg/3lb 5oz mixture of sultanas, raisins and currants
  • 300ml/10½fl oz/scant 1¼ cups brandy
  • 250g/9oz/1⅔ cups almonds
  • 150g/5½oz/heaped ¾ cup rice flour
  • 100g/3½oz/scant 1 cup gram flour
  • 100g/3½oz/⅔ cup maize flour
  • 100g/3½oz/1 cup ground almonds
  • ½ tsp salt
  • 1 tbsp gluten-free baking powder
  • 1 tsp xanthan gum
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
  • a large pinch freshly grated nutmeg
  • 350g/12oz/2 cups fruit sugar or caster sugar
  • 6 eggs, beaten
  • 2 tbsp molasses (I used pomegranate molasses)
  • 200g/7oz dried pineapple or mango, finely chopped
Method
  1. Preheat the oven to 150°C/300°F/gas 2 and lightly grease 2 x 23cm/9in springform cake tins with dairy-free margarine. Put the sultanas, raisins and currants and 1l/35fl oz/4 cups water in a saucepan. Bring to the boil over a high heat, then turn the heat down to medium and simmer for 30–40 minutes until all of the fruit has softened and the water has been absorbed. Pour the brandy in, mix thoroughly, and leave to one side.
  2. Put the almonds in a food processor and pulse until chopped.
  3. Sift the flours into a large mixing bowl and add the ground almonds, salt, gluten-free baking powder, xanthan gum and spices and mix well.
  4. Using an electric mixer, beat the dairy-free margarine and sugar together in a large mixing bowl until light and fluffy. Gradually beat in the eggs, one at a time, until well mixed, then stir in the softened fruits, chopped almonds and pineapple or mango pieces, using a spoon. Quickly fold in the flour mixture. Make sure the batter is well blended, but take care not to overmix. Pour the batter into the tins and smooth the surfaces with the back of a metal spoon.
  5. Bake for 30 minutes, then cover both tins with baking parchment, tucking the ends under the tins securely. Bake for another 1¾–2 hours until browned on top, well risen and a skewer inserted in the centre comes out clean. Leave to cool in the tins for 5 minutes, then turn out and transfer to a wire rack. Leave to cool completely before serving.
Recipe by Grace Cheetham at https://www.gracecheetham.com/gluten-free-dairy-free-christmas-cake