My classic gluten-free Christmas cake proved to be a huge hit during the festive season, so here it is in all its glory. For me (as a professional procrastinator) the only hard part is ensuring you make this as early as possible. That’ll give this beauty ample time to mature and develop, guaranteeing an intense flavour that only comes from feeding across weeks and months. I promise it’s worth the wait!
225g(1 cup butter) softened, plus extra for greasing
4large eggs
1tablespoonmolasses
1½teaspoonsground mixed spice
225g(1¾ cups) gluten-free plain flour
½teaspoonxanthan gum
25g(¼ cup) ground almonds
50gblanched almondschopped
To finish
5tablespoonsapricot jam
400gmarzipan
700gwhite fondant icing
Gluten-free icing sugarfor dusting
Red and green fondant icingfor a holly decoration
Instructions
Place your dried fruit in a large bowl and ensure that any larger chunks of dried fruit are finely chopped – dried cherries especially, if using. Pour over your Amaretto or brandy and the lemon juice, then stir in your lemon zest. Cover and allow to soak for at least 12 hours.
Preheat your oven to 140°C (280°F). Grease a 20cm loose-bottomed, deep, round cake tin and line the base with non-stick baking paper. Then line the sides, ensuring the paper is slightly taller than the tin itself. Finally, wrap a double layer of baking paper around the outside of the tin and secure round the middle with string, with the paper about 5cm taller than the top of the tin. (This prevents the sides of the cake from burning during the long bake.)
Add all the cake ingredients to a large mixing bowl. Mix until fully combined, ideally with an electric hand whisk. Gradually stir in all your soaked, dried fruit thoroughly, using a spatula or wooden spoon. Spoon into your prepared tin, making sure it’s all nice and level.
Cover the top of your cake with a square of baking paper with a hole in the middle of it – the hole helps with steam and the covering helps prevent the cake from burning. Bake in the oven for around 4 hours – it will be a dark golden colour and fairly firm. Allow the cake to fully cool in the tin.
Once cooled, poke all over with a skewer (until about halfway down) and spoon over a little extra Amaretto or brandy. Remove the cake from the tin and wrap in two layers of baking paper followed by two layers of kitchen foil. Store in an airtight container for up to 3 months, feeding the cake every few weeks by pouring over a tablespoon of Amaretto or brandy.
A week before serving, remove the cake from its baking paper/foil wrapping and turn it upside down so that its flat end is facing upwards. Spread all over with a thin layer of slightly warmed apricot jam.
Generously dust your work surface with icing sugar and briefly knead your marzipan until softer and more workable. Dust your surface once again and your rolling pin too. Roll out your marzipan to a large circle, around 4mm thick, ensuring it’s big enough to cover the entire cake. Use your rolling pin to lift up the marzipan and cover your cake with it.
Carefully press it onto the top and down the sides so that it’s lovely and smooth. Trim any excess marzipan around the base, using a sharp knife.
Dust your surface once more with icing sugar, then roll out your white fondant icing to a large circle, around 4mm thick. Again, use your rolling pin to lift up the icing and cover the cake with it. Trim off any excess.
Decorate the cake however you wish with edible or non-edible decorations, such as ribbons or festive figures. I used a little red and green fondant to make holly leaves and berries, using a little water to stick them in place.
Notes
The total weight of your mixed dried fruit should be 850g (1lb 14 oz). I use the fruit listed above, but use what you have to hand/is available.This is an edited extract from How to Bake Anything Gluten Free by Becky Excell published by Quadrille Books.
