Description
This Gluten-free Christmas Cake is a moist and richly spiced festive treat packed with soaked dried fruits and candied peel. Made without gluten and dairy, it uses a blend of gluten-free flour, dairy-free margarine, and warming spices to create a delicious holiday dessert suitable for those with gluten sensitivities or dairy intolerance. The cake is soaked with brandy for added depth of flavor and keeps well for months, making it perfect for holiday preparations.
Ingredients
Scale
Soaked Fruit Mixture
- 150g raisins
- 100g sultanas
- 125g currants
- 200g mixed candied peel
- 100g glacé cherries, halved
- 2 oranges, zested and juiced
- 100ml brandy or black tea, plus 4 tbsp for soaking
Wet Ingredients
- 175g dairy-free margarine, plus extra for the tin
- 175g dark brown soft sugar
- 50g treacle
- 200ml soya milk
- 2 tbsp cider vinegar
Dry Ingredients
- 400g gluten-free flour
- 2 tsp xanthan gum
- ¾ tsp bicarbonate of soda
- 2 tsp mixed spice
- 2 tsp ground cinnamon
Instructions
- Soak the fruit: The day before baking, combine the raisins, sultanas, currants, mixed candied peel, glacé cherries, orange juice, and 100ml brandy in a large bowl. Cover and leave to soak overnight to plump up the dried fruits and infuse flavor.
- Prepare the cake tin: Butter a deep 20cm round cake tin and line the base and sides with baking parchment to prevent sticking.
- Make the wet mixture: In a large bowl, beat the dairy-free margarine, dark brown sugar, treacle, and orange zest together using an electric whisk until the mixture is smooth and fluffy. Gradually whisk in the soya milk and cider vinegar. The mixture might split at this stage but will come back together once the dry ingredients are added.
- Mix dry ingredients: In a separate bowl, combine the gluten-free flour, xanthan gum, bicarbonate of soda, mixed spice, and ground cinnamon thoroughly.
- Combine wet and dry mixes: Gradually mix the wet ingredients into the dry ingredients until you achieve a smooth batter.
- Fold in the soaked fruit: Fold the soaked fruit mixture gently into the batter, ensuring even distribution without overmixing.
- Preheat and bake: Heat the oven to 150°C (130°C fan)/Gas mark 2. Spoon the batter into the prepared cake tin and level the surface with the back of a spoon. Bake for 45 minutes, then reduce the oven temperature to 140°C (120°C fan)/Gas mark 1 and continue baking for 2 to 3 hours until the cake is deeply golden, firm to the touch, and a skewer inserted into the center comes out clean. Cover the top with foil if it begins to darken too much.
- Brandy soak and cooling: While the cake is still warm, poke holes all over the top using a skewer and spoon over 4 tablespoons of brandy to soak in. Leave the cake to cool in the tin for 1 hour.
- Final cooling and storage: Transfer the cake to a wire rack, remove the parchment, and allow it to cool completely. Once cold, wrap the cake in a layer of baking parchment followed by a layer of foil before storing. The cake can be kept in a cool, dry cupboard for up to three months or frozen for up to six months.
Notes
- Using brandy in the soaking step enriches the flavor, but black tea can be substituted for an alcohol-free version.
- The cake batter may split after adding milk and vinegar; this is normal and will resolve once dry ingredients are incorporated.
- Cover the cake with foil if it starts to brown too much during the long baking process to avoid burning.
- Gluten-free flour blend and xanthan gum are essential for the structure of this cake.
- Ensure the cake is completely cool before wrapping to prevent condensation and sogginess.
- Prep Time: 20 mins plus overnight soaking
- Cook Time: 3 hours 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: gluten-free Christmas cake, dairy-free festive cake, gluten-free holiday dessert, soaked fruit cake, vegan Christmas cake, spiced fruit cake
