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To recipe list
Christmas Cake
This is a very fruity cake, which can have brandy or sherry added if you wish. It's fine without as well!
- 225g butter
- 1 cup sugar
- grated rind of one lemon
- 1 tsp vanilla
- 1 tsp each cinnamon, ground ginger and mixed spice
- 1 tsp Gluten Free Goodies baking powder
- 1/2 tsp nutmeg
- 3 cups (480g) Gluten Free Goodies Cake and Biscuit mix
- 6 eggs
- 1.5kg assorted mixed dried fruit (sultanas, currants, mixed peel, glace fruit - whatever takes your fancy!)
- 1 cup drained crushed pineapple
- blanched almonds to decorate
- 1/4 cup sherry, brandy or your favourite liqueur to pour over the hot cake (this is optional)
Line a 25cm round tin with greaseproof paper (sides and base)
Mix flour, baking powder and spices in a container and set to one side.
Cream butter, sugar, lemon rind and vanilla
Add eggs, one at a time, beating well after each addition and adding a little flour each time to prevent the mix curdling
Mix the fruit and pineapple in a BIG bowl, and add with the flour mix to the butter mix
Mix well with a spoon, press into the tin and brush the top with water
Decorate with blanched almonds
Bake at 150C for 1 1/2 hours, then turn the heat down to 130C for a further 2 hours or until a skewer comes out clean
Pour brandy, sherry or liqueur over hot cake if wanted
Allow cake to cool in tin
Store in a closed container for several days before cutting - the flavours mellow and the texture improves!
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