Gluten & Dairy-Free Christmas Cake
Christmas cake for everyone!
- Serves 32
- 15 mins to prepare
- 135 mins to cook
- Print Recipe
1.2kg mixed dried fruit, chopped if large 1 cup sherry or brandy 250g dairy-free table spread, at room temperature 300g brown sugar 5 large eggs 250g gluten-free flour 1 teaspoon ground mixed spice pinch salt blanched almonds
Place the dried fruit in a large bowl. Add the sherry and mix well. Cover and soak overnight.
Next day, preheat the oven to 150¡C. Line the base and sides of a 23cm-25cm round spring-form cake pan with baking paper.
Beat the table spread and sugar together, until creamy. Add the eggs one at a time beating well after each addition. Sift the flour, spice and salt into a bowl then add alternately to the sugar mixture with the dried fruit and any liquid.
Spoon into the cake pan and smooth the top with a wet hand. Decorate the top with the blanched almonds.
Bake for about 2 1/4 hours or until a skewer inserted in the centre comes out clean. Remove and cool in the pan. Wrap in foil and store in a cool place.
Serves about 32
Made in 2 1/2 hours
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