Christmas Cake
Christmas Cake

Christmas Cake

Posted On: 2nd November 2014
Recipe By: Alison Wheatley

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Christmas isn't complete without a Christmas cake, this one is gluten and dairy free and is easy to make, plus it is lovely and moist too with the added Sherry! We have packed it full of delicious mixed fruit, just like a proper Christmas cake and added almonds to the mix to make it lovely a dense as a fruit cake should be.

This recipe is...

VegetarianVegetarian
Dairy FreeDairy Free

Ingredients

500g (combined weight) mixed fruit, mixed peel and cherries
100ml sherry
125g soya spread
125g brown sugar
150g gluten free plain flour
3 eggs
1tsp mixed spice
100g ground almonds

Preparation Time: 3 Hours 30 Mins
Cooking Time: 2 Hours
This recipe makes 10 servings

This recipe is free from...

Celery
Crustaceans
Dairy
Egg
Fish
Gluten
Lupin
Molluscs
Mustard
Peanuts
Sesame
Soya
Sulphites
Tree Nuts

Method

1.Place the mixed fruit, peel and cherries in a large bowl, pour on the sherry and mix well. Cover and leave to absorb for a minimum of 3 hours but ideally overnight.

2. Cream together the soya spread and brown sugar in a large mixing bowl until light and fluffy.

3. Drain the unabsorbed sherry from off the fruit into a jug.

4. Beat the eggs, 2tbsp of the unabsorbed sherry (or extra if you have none left over) and mixed spice into the soya spread and sugar mix.

5. The soya spread is likely to have split at this point but don't worry. Fold in the flour, until its mostly mixed it, then give it a good beat, this should bring the mix back together and the texture should change to look more like a cake mix.

6. Stir in all the fruits and the ground almonds and mix well.

7. Grease and line and 8 inch cake tin, pour in the mixture and bake in the oven on gas mark 4 for between 1 and half to 2 and half hours. Once a skewer or knife pushed into the middle of the cake comes out clean the cake is done.

8. Remove from the tin and allow to cool on a cooling rack. This cake will keep for a good few months so you can make it well in time for xmas, just keep feeding the bottom of the cake with a few tsps of sherry every few weeks to keep it moist, then nearer to xmas you are free to decorate it it however you want!

Soya spread can be replaced with normal margarine if dairy free is not required

Nutritional info per serving

CaloriesCarbsFibreFatSugarProtein
41364g4g14g43g6g
Calories413
Carbs64g
Fibre4g
Fat14g
Sugar43g
Protein6g

Your Comments

How is this recipe nut free with almond flour in it?..

Lee - 17th October 2015
Alison @ Coeliac Sanctuary replied to this comment on 17th October 2015

Error when we added the allergen information a month or so ago, it must have been added incorrectly, we have changed it. It is not nut free as you correctly pointed out.

Is it best to wrap the cake in parchment paper I do have it in a plastic cake box will that be enough

Margaret Warne - 21st October 2015
Alison @ Coeliac Sanctuary replied to this comment on 21st October 2015

Just in a box should be fine as long as it is air tight, I usually just wrap mine in tinfoil.

Looks good but what could I use instead of sherry as it upsets me.

Rosemary - 21st October 2015
Alison @ Coeliac Sanctuary replied to this comment on 22nd October 2015

You can use Orange Juice in place of sherry if you like, keeps moist just the same, but would suggest making it only a week or two before xmas with orange juice.

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