One of the many things that we love about Christmas is being to eat lots of lovely rich and seasonal food. From the end of October, our cupboards start to fill up with many of the treats that we will indulge in over the festive period. Some of those treats will be traditional ones such as homemade puddings and cakes.
The Christmas cake along with Christmas pudding is one of the many traditional foods that we look forward to eating during the festive time. These fruit laden puddings and cakes hold many dear memories for many of us. I can remember watching both my Grandmother and Mum make Christmas cakes and then store then away and then bring them out of the dark and turn them into something a beautiful and decorative centre piece for the table on Christmas Day.
Making a good Christmas cake takes time and patience. After my first attempt I promised myself that I would make a few more tweaks as I felt that the cake had too many nuts in and I would like a much fruitier cake.
On Sunday I started the feeding process of the cake. Once you have let you cake settle it is important that you feed the cake to keep it moist. A tablespoon of brandy should be feed to the cake every two weeks. It does not create a boozy cake, but a subtle back note that will compliment the spices and the fruit in the cake.
If you are gluten free and fancy making a Christmas cake and have been looking for the perfect recipe then why not try this one. I have learnt all I know about gluten free cooking and baking though experimenting.
Below is my updated version of my gluten free version of a Christmas cake inspired by my Grandma.
300g gluten free self raising flour
300g light brown sugar
3 extra large eggs or 5 medium eggs
1 1/2 teaspoons xantham gum
150g chopped walnuts
200g dried cranberries
200g glace cherries halves
100g candied peel, diced
100g chopped apricots
2 tablespoons treacle
7 tablespoons of brandy for the mixture, and at least 5 tablespoons for feeding in the run up to Christmas
1 lemon zested and juiced
1 tablespoon mixed spice
1. Pre-heat your oven to 150 Oc, gas mark 2.
2. Grease and line an 8inch round cake tin. Line the bottom of the tin and around the sides. Make sure that the lining around the sides is approx 2inch higher than the top of the tin.
3. In a large bowl, mix all the fruit and nuts together and set aside.
4. In another large bowl, whisk the sugar and butter/margarine together until light and fluffy. This will take about 3-4 minutes with an electric whisk, longer by hand.
5. Once the sugar and butter are light and fluffy, add in one egg at a time and whisk/mix into the mixture. I prefer to do this part by hand as it stops you over mixing. Do this quickly and firmly to stop the batter from curdling. If it does, then add a tablespoon of flour.
6. Once the eggs are mixed into the batter, mix in the flour, xantham gum, mixed spice, salt and treacle. Do not over mix flour other wise it will become tough and dense.
7. Now add the fruit and nut mixture, lemon zest, lemon juice and brandy. Mix together and then transfer to your tin.
8. Place into the centre of your pre-heated oven and bake for 3 hours. Check after each hour with skewer. If your cake needs longer then bake for longer. Do not increase the heat otherwise you will burn it.
9. Once baked, leave in the tin for an hour to cool and then turn out to continue cooling. Leave the baking paper around the cake on. Once completely cooled, wrap loosely in foil and place into an airtight container and store in a cool dark place.
10. Feed with a tablespoon of brandy every two weeks to keep moist.
Happy gluten free Christmas baking 🙂