zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Special Christmas Cake

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Special Christmas Cake

    This recipe is dairy-free, wheat-free, and low in saturated fat and cholesterol.

    • Milk Free
    • Christmas
    • Preparation time: 45 minutes plus overnight soaking
    • Cooking time: 120 minutes
    • Total time: 24 hours

    Serves: 12 - 16

    Ingredients

    • 200g sultanas
    • 200g currants
    • 200g raisins
    • 75g chopped mixed peel
    • 100g glacé cherries, halved
    • 3 tbsp brandy
    • 200ml apple juice
    • 100g stoned prunes
    • 100ml runny honey
    • 100ml sunflower oil
    • 1 orange, zest grated
    • 1 lemon, zest grated
    • 300g gluten-free flour
    • 2 rounded tsp baking powder
    • 2 rounded tsp mixed spice
    • 50g ground almonds
    • 3 medium egg whites

    Method

    1. Tip the dried fruit, peel and cherries into a bowl. Pour over the brandy and apple juice, stir well, cover and leave overnight.
    2. Preheat the oven to 150°C/gas mark 2. Oil and line a 20cm-diameter round cake tin.
    3. Put the prunes in a saucepan with 100ml water and simmer, covered, for 20 minutes or until soft. Cool slightly. Tip the prunes and liquid into a blender. Blend, adding more water if necessary, to form a thick purée.
    4. Put the honey in a bowl and warm for a few seconds in a microwave, before adding the oil and the prune purée. Blend well with an electric or hand whisk, then pour over the fruit mixture. Add the orange and lemon rind and mix well.
    5. Sieve the flour and baking powder into a bowl. Mix in the spice and almonds. Gradually add the flour mix to the fruit mix, stirring well.
    6. Whisk the egg whites until light and fluffy. Fold them gently into the cake mix. The mixture should be of a good dropping consistency - add a little more apple juice if it seems too stiff.
    7. Spoon the mix into the cake tin. Cover with greaseproof paper and bake in the middle of the oven for 1 3/4-2 hours or until a skewer inserted into the cake comes out clean. Cool in the tin for 30 minutes, then turn out to cool completely. The cake will keep for a few weeks, wrapped in greaseproof paper in an airtight container.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars