A Gluten Free Christmas: Easy Gluten Free Christmas Cake Recipe

December 3rd, 2008 by admin

If you already have a favorite, you can turn any recipe into a gluten free Christmas cake recipe simply by replacing the flour and adding xanthan gum. It really can be that simple.

As I always go for easy with my gluten free recipes, I have never got the hang of all the wrapping in brown paper etc that a lot of Christmas cake recipes seem to require. This is an amalgamation of many recipes, made into a gluten free Christmas cake recipe by means of changing the flour, as I said before. I simply used gluten free plain flour in mine, but it would work equally well, I believe, with a mixture of brown and white rice flour.

I have to admit, we haven’t tasted our first gluten free Christmas cake yet… but it looks yummy. I’ll post a picture nearer Christmas when we have iced it.

Ingredients

225g gluten free plain flour or a mixture of brown and white rice flour
1 tbsp xanthan gum
1 tsp mixed spice
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
tsp cocoa powder
175g margarine or butter
175g soft brown sugar
2 tsp grated orange and/or lemon rind
4 large eggs
750g mixed dried fruit, peel (chopped nuts if you like them), glace cherries etc.
small tin crushed pineapple
1 tbsp milk

Method

Cream together the butter with the sugar and orange/lemon rind

Beat in eggs, one at a time, adding a tiny bit (about a tbsp) of gluten free flour with each.

Stir in dried fruit and pineapple and add milk

Sift flour with xanthan gum, spice, nutmeg, cinnamon and cocoa powder and fold into mixture. Do not beat! Unlike other cakes you don’t want to get loads of air into this one!

Transfer to a greased, 20.5cm round or 18cm square cke tin and smooth top with a knife.

Bake at 150′C, Gas mark 2 for 4 - 41/2 hours until a skewer in the middle of the cake comes out clean.

Leave to cool in the tin for 15mins then turn out onto a cooling rack.

When completely cold, wrap in aluminium foil and stor in an airtight container until you are ready to ice