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Tania’s GF DF Christmas Cake

Dec222025

 

 

1kg mixed dried fruit (currants, raisins, sultanas, figs, prunes)

½ cup (125ml) of sherry or brandy or rum

250gm Nuttlex Buttery Margarine

165gm soft dark brown sugar

5 size 6 eggs, lightly beaten

1 tablespoon coffee essence / strong espresso / kahlua (the choice is yours)

1 teaspoon vanilla essence / extract

1 tablespoon blackstrap molasses

1 tablespoon orange marmalade

1 orange – gives 1 tablespoon finely grated orange rind, and ¼ cup (63ml) of orange juice

 

300gm glace fruit, chopped (cherries, ginger, mixed citrus peel)

100gm slivered almonds (exclude if allergic to nuts)

360gm gf Plain flour (with xanthum/guar gum included – I use Edmonds or FreeFrom)

1 teaspoon bicarbonate soda

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground mixed spice

1 teaspoon ground nutmeg

1 x 7.5-8cm deep, 20cm square or round cake tin, base and sides lined with baking paper

 

Method:

  1. Add the mixed fruit to a container, add the spirits and leave for at least 4 hrs (I prefer 2-3 days).
  2. Using electric beaters, beat margarine and sugar in a large mixing bowl until light and creamy.  Add beaten eggs gradually, beating thoroughly after each addition – the mixture will separate – don’t panic!  Add essences, molasses, marmalade, and rind. Beat until well combined.
  3. Add fruit and almonds. Using a metal spoon, fold in the sifted dry ingredients, alternately with the orange juice
  4. Spoon the mixture evenly into your prepared tin.  Sprinkle the top with water and smooth the surface with your wetted hand. Tap the cake tin gently on the bench top to settle the mixture.
  5. Wrap double thickness of brown paper and foil around the tin and secure with a paper clip.  Bake for 3-3.5hrs until skewer comes out clean when inserted in centre of cake. If you are using extra spirits, pour them evenly over the cake.
  6. Leave cake in tin and wrap securely in towels, and leave overnight or until completely cold. Remove from tin and wrap in several layers of plastic wrap . Store in an airtight container in the refrigerator for up to 4 weeks (this last bit will depend on the climate you live in – I put it in a plastic cake tin).
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