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
- 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
- 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
The put a double thickness of brown paper on the base of a baking tray for the tin to sit on in the oven.