Gluten Free Christmas Cake

Gluten Free Christmas Cake

Just because you’re gluten free, doesn't mean you have to miss out on a slice of Christmas Cake with this moist, tasty recipe.

  • 1kg mixed fruit
  • 1 cup brown sugar
  • 1 cup water
  • 125g butter
  • ½ cup chopped pitted prunes
  • 1 teaspoon baking soda
  • 2 tsp rum essence
  • 2 tsp vanilla essence
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground ginger
  • 2 eggs, beaten
  • 2 cups Healtheries Gluten Free Baking Mix
  • 1 teaspoon gluten free baking powder
  • 2 Tbsp Healtheries Black Chia Seeds
  • 1 cup almonds, blanched

Apricot glaze

  • 2 tablespoons Healtheries Dietex Apricot Preserve
  • Juice of ½ lemon

Method

  1. Preheat oven to 160°C. Line base and sides of a 24cm cake tin with a double thickness of baking paper.
  2. Place the mixed fruit, sugar, water, butter, prunes and baking soda into a saucepan. Bring to the boil.
  3. Reduce heat and simmer for 5 minutes. Remove from heat.
  4. Stir in the rum & vanilla essences and spices. Allow to cool.
  5. Stir in the eggs.
  6. Sift the baking mix and baking powder together and fold into the cake mixture.
  7. Pour the mixture into the prepared cake tin, sprinkle with chia seeds and arrange the almonds on top. Bake for approximately 2 hours or until a skewer inserted into the centre of the cake comes out clean. After the first hour in the oven, cover the top of the cake with a double thickness of baking paper to prevent over-browning. Once the cake is cooked, remove from the oven and leave to cool slightly.
  8. For the glaze, gently heat the jam and lemon juice in a small saucepan. Pass through a sieve. Brush top of the cooled cake with warm glaze. Arrange the nuts on top of the cake. Brush with more glaze.

Tip

Dust with a little icing sugar if desired.

Nutritional Information

Average Quantity per Serve

Energy 979kJ (261Cal)
Protein 2.9g
Fat, Total 7.4g
- Saturated 2.8g
Carbohydrate 37.2g
- Sugars 29.3g
Dietary Fibre 3.1g
Sodium 159mg
 
 
 
 
 

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