Christmas Cake

RatingDifficultyAdvanced
For the special fruit mix:
 500gm sultanas
 130 gram dried currants
 250gm raisins, chopped
 250gm pitted dried dates, chopped
 125 gram glace red cherries, quartered
 35gm orange peel
 3 tbsp fig jam ( gluten free)
 2 tablespoon finely grated lemon rind
 1 tablespoon finely grated orange rind
 1 1/2 tablespoon ground cinnamon
 1 1/2 tablespoon ground ginger
 2 cup ginger beer ( gluten free)
 1 cup spiced dark rum
For the cake:
 250 gram unsalted butter, softened
 1 cup firmly packed dark brown sugar
 4 eggs, at room temperature (60gm eggs used in this recipe)
 1 cup almond meal (ground almonds)
 3/4 cup gluten-free YesYouCan Plain Flour
 1/2 cup gluten-free YesYouCan Self Raising Flour
 Half quantity basic fruit mix
 walnuts, pecans, macadamias, blanched almonds, to decorate
 1/4 cup dark rum (for brushing on cake)
1

Using a spatula mix the fruit, jam, rinds and spices in a clean bowl. Add the ginger beer and rum; stir to combine until all the spices mixes well.

2

Ensure for food safety that the bowl is covered with a clean lid.

3

Let it stand at room temperature for 24 hours or up to 1 week, stirring occasionally.

4

Christmas cake: Preheat oven to 160°C (140°C fan-forced). Line the base and sides of 6 - deep 10cm X 5cm pans or 1 - 20cm X 9.7cm X 5cm round deep cake pan with baking paper, extending paper about 5cm over the edge of the pans.

5

Beat butter and brown sugar in a medium bowl with an electric mixer until smooth. Add eggs, one at a time, beating until just combined after each addition. Transfer the butter mixture to a large bowl; stir in the almond meal and combined sifted YesYouCan flours then half quantity of Fruit Mix.

6

Reserve the other half of fruit mix for mince pies or an additional 20cm X9.7cmX8cm.

7

Spoon cake mix into prepared pans; smooth the tops. Arrange nuts on the tops. Bake for about 1½ - 2 hours or until cooked when tested.

8

Brush tops of hot cakes with rum and any left over fig jam.

9

Cover hot cakes tightly with foil; wrap in clean tea-towels. Cool in the pans overnight. When cooled, turn cakes out.

10

Open and serve on Christmas Day

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Ingredients

For the special fruit mix:
 500gm sultanas
 130 gram dried currants
 250gm raisins, chopped
 250gm pitted dried dates, chopped
 125 gram glace red cherries, quartered
 35gm orange peel
 3 tbsp fig jam ( gluten free)
 2 tablespoon finely grated lemon rind
 1 tablespoon finely grated orange rind
 1 1/2 tablespoon ground cinnamon
 1 1/2 tablespoon ground ginger
 2 cup ginger beer ( gluten free)
 1 cup spiced dark rum
For the cake:
 250 gram unsalted butter, softened
 1 cup firmly packed dark brown sugar
 4 eggs, at room temperature (60gm eggs used in this recipe)
 1 cup almond meal (ground almonds)
 3/4 cup gluten-free YesYouCan Plain Flour
 1/2 cup gluten-free YesYouCan Self Raising Flour
 Half quantity basic fruit mix
 walnuts, pecans, macadamias, blanched almonds, to decorate
 1/4 cup dark rum (for brushing on cake)

Directions

1

Using a spatula mix the fruit, jam, rinds and spices in a clean bowl. Add the ginger beer and rum; stir to combine until all the spices mixes well.

2

Ensure for food safety that the bowl is covered with a clean lid.

3

Let it stand at room temperature for 24 hours or up to 1 week, stirring occasionally.

4

Christmas cake: Preheat oven to 160°C (140°C fan-forced). Line the base and sides of 6 - deep 10cm X 5cm pans or 1 - 20cm X 9.7cm X 5cm round deep cake pan with baking paper, extending paper about 5cm over the edge of the pans.

5

Beat butter and brown sugar in a medium bowl with an electric mixer until smooth. Add eggs, one at a time, beating until just combined after each addition. Transfer the butter mixture to a large bowl; stir in the almond meal and combined sifted YesYouCan flours then half quantity of Fruit Mix.

6

Reserve the other half of fruit mix for mince pies or an additional 20cm X9.7cmX8cm.

7

Spoon cake mix into prepared pans; smooth the tops. Arrange nuts on the tops. Bake for about 1½ - 2 hours or until cooked when tested.

8

Brush tops of hot cakes with rum and any left over fig jam.

9

Cover hot cakes tightly with foil; wrap in clean tea-towels. Cool in the pans overnight. When cooled, turn cakes out.

10

Open and serve on Christmas Day

Christmas Cake
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