Christmas… I literally love it. The smells, the sights, the sparkles, the foods, the fun, the family time. For us as Christians it’s a proper time to celebrate the birth of a special little baby. How better the celebrate than eat too much, drink too much and laze around?! Hold on, I’m a dietitian and a Pilates instructor…and YES I eat cake 😉
So Christmas cake for me is a big part of things, I love all the fruit, the booze, the decorating of it and the fact it lasts for soooooo long! Being wheat intolerant I know going out to Christmas event there is often not a lot of festive foods I can eat, so I make this and take a bit with me.
Last weekend I got busy soaking my fruit, I used a mix of sultanas, raisins, apricots, cranberries and prunes. My alcohol of choice this year was brandy, and I soaked it for a week…mainly so I could just keep smelling it 😉 My famous wedding cake was a mix of all the alcohol in my parents alcohol cabinet – Martini, whiskey, peach schnapps…you name it, it went in, soaked in a huge pan in my bedroom, I’m pretty sure I was drunk on the fumes, it tasted AMAZING!
So here is my wheat free, gluten free recipe – enjoy:
- 700g dried fruit (raisins, apricots, prunes, cranberries are all good)
- 150ml brandy
- 250g butter
- 200g sugar
- 5 eggs
- 1 tbsp mixed spice
- 125g rice flour
- 2 tsp xanthum gum
- 100g ground almonds
- 1 orange zest and juice
- Place fruit in a bowl and cover with the alcohol, leave to soak for at least 24 hours.
- Preheat oven to Gas Mark 4. Grease and line a large cake tin.
- Place butter and sugar in a bowl and beat until fluffy.
- Add the eggs one at a time, if it starts to curdle add a little flour.
- Add the rice flour, xanthum gum, ground almonds, mixed spice, orange zest and juice.
- Pour into the tin and bake at Gas Mark 4 for 1 hour, then Gas Mark 3 for 2-2 1/2 hours.
- When cool wrap in cling film and then foil.
- To feed prick with a skewer and sprinly over 1 tbsp brandy.
I haven’t iced the Christmas cake yet, but here is a pic of last years! How do you decorate your cake? I’m thinking of dried fruits and nuts with a glaze this year.