Rich Christmas Cake – Gluten and Dairy Free

This recipe is adapted from a 19th century Christmas cake recipe which called for rather a lot more flour and eggs (30 to be exact)
This cake should really be cooked a few months before Christmas but it still tastes delicious when baking it later as I usually do.

You’ll need an 8″ round cake tin and a few mixing bowls

Rich Christmas Cake - Gluten and Dairy Free

This is a beautiful rich and spicy Christmas Cake and the addition of Cherry Brandy liqueur gives it something extra special. Not many people seem to know what Cherry Brandy tastes like. It's absolutely gorgeous and should be up there with the most popular liqueurs. Tastes just as good poured over Christmas Pudding.
Prep Time20 mins
Cook Time2 hrs 30 mins
Resting13 hrs
Total Time2 hrs 50 mins
Keyword: Christmas cake, dairy free cake, gluten free cake
Author: Aunty Lil

Ingredients

  • 1 lb Raisins
  • ½ lb Currants
  • 3 oz Candied peel
  • 2 oz Glace cherries
  • 2 tbsp Chopped stem ginger
  • 3 oz Slivered almonds
  • ½ lb Gluten free flour
  • ½ tsp Salt
  • 1 tsp Ground Nutmeg
  • ½ tsp Ground Allspice
  • ½ tsp Ground Cinnamon
  • 6 oz Spread - dairy free
  • 7 oz Dark brown sugar
  • 4 Large eggs
  • ½ tbsp treacle
  • 3 tbsp cherry brandy

Instructions

  • Preheat oven to 150°C
  • Prepare 8" round cake tin and baking sheet.  Lightly grease an 8" round cake tin, then line it with a double layer of greaseproof paper, then wrap the outside of the tin in brown paper cut 1 inch higher than the depth of the tin and enough to wrap round it twice. Then tie string round it.
    The put a double thickness of brown paper or newspaper on the base of a baking tray for the tin to sit on in the oven.
  • Put raising, currants, candied peel, glace cherries ginger and almonds in a large bowl. Add 2 tablespoons of the flour and stir well.
  • Leave to one side.
  • Put remaining flour, salt, nutmeg, allspice and cinnamon into another bowl and set aside
  • In a large mixing bowl beat non dairy spread and sugar together with a wooden spoon until smooth and creamy.
  • Pour in half the beaten eggs and stir well to mix.
  • Pour in the remaining eggs and stir until the ingredients are blended
  • Stir in the treacle until the mixture is an even brown colour
  • Gradually add the flour and spice mixture, folding it in with a wooden spoon or spatula
  • When all the ingredients are well combined, add the fruit mixture, a little at a time, stirring to make sure none of the flour can be seen.
  • Pour in the Cherry Brandy and mix in
  • Spoon the mixture in to the prepared cake tin, smoothing it down with a spatula.
  • Make a slight hollow in the centre, so the cake becomes flatter when it rises and cooks
  • Place the tin on a lined baking sheet and put it in the oven on the shelf just below centre.
  • Bake for 2 ½ hours
  • After ½ hour lower the temperature to 140°C and bake for another 1 ½ hours
  • To test if the cake is cooked, insert a skewer into the middle. If done it will come out clean
  • When the cake is cooked, leave in the tin for 1 hour or so.
  • Turn out on to a wire rack and when it is almost cold remove the paper
  • Leave for at least 12 hours before wrapping it in foil to store until ready to ice

Notes

To make the cake even tastier. Pierce the top and bottom of the cake several times with a skewer before storing and pour a few more spoons of cherry brandy over the top and bottom of the cake. Then wrap in foil.
To prepare the cake tin: Lightly grease an 8" round cake tin, then line it with a double layer of greaseproof paper, then wrap the outside of the tin in brown paper cut 1 inch higher than the depth of the tin and enough to wrap round it twice. Then tie string round it.
The put a double thickness of brown paper on the base of a baking tray for the tin to sit on in the oven.
 

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