Gluten Free Christmas Cake Ingredients
5 medium eggs, beaten
100g prunes, pitted, soft, quartered
200g mixed peel
200g glacé cherries, halved
200g walnut, pieces
200g dark muscovado sugar
250g apricots, soft and quartered
250g butter, unsalted and softened
300g gluten free plain flour, sieved
750g raisin and sultana mix
Ideally start the Christmas cake in the last week of October or first week of November.
1. In a large bowl add all the fruit and pour over the Drambuie. Cover the bowl with cling film and allow to soak overnight.
2. Preheat oven to 150°C/300°F.
3. Using a 23cm round or 20cm square cake tin, grease the sides and base of the tin. Line tin with baking paper. Ensure the paper stands approximately 5cm above the top of the tin.
4. Around the outside of the tin, wrap the tin with double the thickness of the baking paper and secure with kitchen string.
5. Using an additional large bowl beat together the sugar and butter with a hand held electric whisk, until fluffy and pale.
6. Beat the eggs and gradually add to the mix beating in a little at a time. Should the mixture start to curdle add in a spoon of flour with the last of the egg.
7. To the egg mix add the walnuts and all the indgredients from the mix fruits and mix well.
8. Then fold in the flour until well mixed and spoon the mix into the cake tin. To level the top of the mix use a round bladed knife.
9. Place the tin in the preheated oven for 3 to 4 hours until the cake is cooked through. To avoid the top of the cake browning, cover with kitchen foil. Use a skewer in the middle of the cake to ensure it is cooked. The skewer should come out clean.
10. Allow to completely cool, remove cake from the baking tin and store in the baking paper and wrap with kitchen foil. Place of a large plate and store in a cool place.
11. Once a week drizzle/feed the cake with a tablespoon of Drambuie by making small holes in the cake.
12. Cover with maripan from about the 10th December and then ice the cake the week before Christmas.