Christmas Treats- Gluten-free, Dairy-free and Nut-free Christmas Cake

2 Jan

Well, it’s been a while since I posted. I’ve been rather busy baking for Christmas! We had family coming who were dairy free, so I adapted my recipes abit. All the feedback, even from family members who don’t need to avoid any foodstuffs, is that this is the best Christmas cake they have ever tasted. I have to say- it was rather good!


Christmas Cake
Serves 12
Prep time: 25 mins
Cook time: 3 hrs

175g Stork Baking Liquid
1 tbsp black treacle
100g dark muscovado sugar
50g molasses sugar
4 eggs, beaten
200g Doves Farm plain gluten free flour, sifted
2 tsp mixed spice
1 tsp ground cinnamon
500g dried fruit inc peel soaked overnight in 150ml brandy
100g glace cherries
Zest and juice of 1 lemon
150ml of brandy for feeding

To decorate:
150g Marzipan
Ready to roll white icing (If you just want to do the top).
(But I used a 454g gram pack of marzipan and 500g pack of white icing because I wanted to do the sides as well)

1. Preheat the oven to 150C, fan 130C or gas mark 2. Butter a 20cm round tin and line with greaseproof paper.

2. In a large bowl, cream the fat, treacle and dark sugars together until pale and fluffy. Slowly add the beaten eggs, a little at a time. Sieve the flour and spices into the mixture then carefully fold in the soaked fruit, cherries, lemon zest and juice.

3. When combined, spoon into the prepared tin. Cover the top with a disc of greaseproof paper and bake for 3 hours or until a skewer comes out clean. Leave to cool slightly then turn onto a cooling rack.

4. Using a skewer pierce the top of the cake several times and poor over 2 tbsp of brandy. When it has cooled completely add a little more brandy. Wrap in a sheet of greaseproof paper and foil and store in a cool place until ready to be decorated.

Here are my tips for icing:

5. Brush the cake with boiled jam so the marzipan adheres. Roll out the marzipan to the required size. Lift the folds up so it adheres neatly to the sides and smooth down. Leave for a day before sticking on icing. Brush cake will cooled boiled water so the icing adheres. Roll out icing to required size and decorate as you choose.


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