Phil Vickery's GlutenFree Christmas Cake Full Recipe Saga from www.saga.co.uk
Introduction
Christmas is a time for indulging in festive treats, and what better way to celebrate than with a delicious gluten-free Christmas cake? This recipe is perfect for those who have gluten allergies, but still want to enjoy the festivities. This gluten-free Christmas cake recipe is easy to make and tastes just as good as any traditional Christmas cake.
Ingredients
For the cake, you will need:
300g dried mixed fruit
100g glace cherries, chopped
150g butter, softened
150g light soft brown sugar
3 large eggs, beaten
1 tsp vanilla extract
175g gluten-free self-raising flour
1 tsp mixed spice
1 tsp ground cinnamon
50g ground almonds
50g chopped walnuts
50ml brandy (optional)
For the icing, you will need:
500g icing sugar
2 egg whites
1 tsp lemon juice
Instructions
1. Preheat your oven to 150°C (300°F) and line a 20cm (8 inch) cake tin with baking paper. 2. In a large mixing bowl, combine the dried fruit and glace cherries. If you want to add brandy to your cake, pour it over the fruit mixture now and stir well. 3. In a separate mixing bowl, cream together the butter and sugar until light and fluffy. 4. Add the beaten eggs and vanilla extract to the butter and sugar mixture, and stir well. 5. In another mixing bowl, sift together the gluten-free flour, mixed spice, and cinnamon. 6. Add the ground almonds and chopped walnuts to the flour mixture and stir well. 7. Gradually fold the flour mixture into the butter and egg mixture, stirring until well combined. 8. Add the fruit mixture to the cake batter and stir until everything is evenly distributed. 9. Spoon the cake batter into the prepared tin, making sure to smooth out the surface with a spatula. 10. Bake the cake in the preheated oven for 2-2.5 hours, or until a skewer inserted into the centre of the cake comes out clean. 11. Remove the cake from the oven and allow it to cool in the tin for 10 minutes. 12. After 10 minutes, remove the cake from the tin and allow it to cool completely on a wire rack. 13. Once the cake is completely cool, you can start to make the icing. 14. In a mixing bowl, whisk together the icing sugar, egg whites, and lemon juice until you have a smooth, glossy icing. 15. Spoon the icing over the top of the cake, using a spatula to smooth it out evenly. 16. Allow the icing to set for a few hours before serving.
Nutrition
This gluten-free Christmas cake recipe serves 12 people and contains approximately:
Calories: 447
Protein: 5g
Fat: 16g
Carbohydrates: 75g
Sugar: 60g
Fibre: 2g
Conclusion
This gluten-free Christmas cake recipe is a delicious alternative for those with gluten allergies. It's easy to make and tastes just as good as any traditional Christmas cake. Plus, with the added bonus of being gluten-free, you can enjoy it without any worries. So why not give it a try this festive season and impress your friends and family with your baking skills?
