Gluten-free Christmas cake 

This cake doesn’t have to be cooked too far ahead to still attain that gorgeous sticky richness that a decent Christmas cake ought to have. Plus, this recipe makes enough for an extra loaf that can be cut into large pieces as gifts.

Makes a 23cm round tin + 1 large loaf 

350g butter

300g brown sugar

5 medium eggs

1 cup almonds or pistachios, chopped

250g roughly chopped dried fruit – I used a mix of chopped prunes, figs, cranberries and dried apricots

750g dried fruit mix , I use Tasti Fruit Mix

½ cup currants

¼ cup crystallized ginger, chopped

Zest and juice from one orange and one lemon

¼ cup brandy

100g ground almonds

½ tsp baking powder

250g GF flour + extra

1. Heat oven to 160 C. Grease bottom and sides of a 23cm round tin and a loaf tin. Line bottoms with baking paper and for the sides, line each with a triple layer of baking paper. This will prevent too much colouration.
2. In a large bowl mixer, cream butter and sugar until fluffy. Add eggs one at a time, beating between each. Mix in all the remaining ingredients, except the baking powder and flour which should be folded in last. Ensure there’s no pockets of flour or almonds but try not to over mix. Leave to sit for 5 minutes then check consistency – it ought to fall off a spoon with ease but not be runny. If it is too wet add some more flour, perhaps 1-2 heaped tablespoons.
3. Scrape batter into prepared tins, smoothing over the top. Cook for one hour then reduce oven to 140 C and cook for a further 1.5-2 hours or until a skewer comes out with a few crumbs attached. Leave to cool completely before removing from tin. Wrap in paper and foil to keep fresh until needed.

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