Christmas Cake recipes

[Silly Yak]

Christmas Cake

This delicious moist fruit cake means you needn't miss out on your favourite treats over the festive period. Gluten-Free fruit cakes are renowned for being problematic as the fruit tends to sink to the bottom. This recipe has been developed to ensure that this will not happen. The addition of ground almonds and grated carrots help with the structure of the cake and holds the fruit in place.

Before you start, pre-heat the oven to
150°C/300°F/Gas Mark 2 and grease and line a 20cm (8inch) square tin or 22.5cm (9inch) round tin
ingredients:
1kg mixed dried fruit
200g (8oz) margarine or butter
200g (8oz) dark brown sugar
1 lemon, grated rind
1 orange, grated rind
4 medium eggs, beaten
250g (10oz) JUVELA Gluten-Free Mix
50g (2oz) ground almonds
½ tsp mixed spice
½ tsp nutmeg
75g (3oz) glace cherries, chopped
50g (2oz) carrots, peeled and grated
Method:
Place the fruit in a pan of boiling water and return to the boil, stirring. Drain and rinse with cold water and then dry thoroughly. Cream together the butter and sugar until light and fluffy. Add the grated rind, eggs, Gluten- Free Mix, ground almonds and spices and mix in well. Stir in the fruit, cherries and carrots. Place the mixture in the prepared tin, leaving a slight hollow in the centre.
Wrap a double piece of foil around the outside of the tin and bake in a pre-heated oven for 3½ - 4 hours. A fine skewer, when inserted in the cake, should come out completely clean when cooked. When completely cooked, wrap the cake in greaseproof paper and foil and store in a cool dry place

www.juvela.co.uk/recipes/xmas_cake.html

[Silly Yak]

Here it is... Really good GF Christmas cake. I've made this for 10 Christmases now and it's always excellent. I've also made it and cut into slices to take on holidays as a snack (pieces wrapped in foil).

Adapted from Delia Smiths recipe, hope she doesn't mind.

In a large bowl mix together:

175g raisins
175g sultanas
450g currants
100g glace cherries (chopped)
100g mixed peel
1/2 teaspoon mixed spice
1/4 teaspoon grated nutmeg
50g chopped almonds
grated rind of 1 lemon and 1 orange (make sure they are unwaxed - organic ones are usually ok)

mix in 3 tablespoons of brandy, cover and put aside - ideally overnight.

In another bowl (food mixer if you have one) beat together 225g brown sugar and 225g unsalted butter.

Add 4 eggs and mix again

Gently add 225g GF flour. (I've used Doves Farm, Juvela white mix, Glutano white mix and Glutano Wheat/Gluten free white mix - all ok)

Stir in the fruit and a tablespoon of black treacle.

Grease and line an 8" tin and fill with the mixture. Cover the top of the tin with greaseproof paper, with a 2" hole cut in the centre.

Bake at 140C (gas mark 1) for 4 1/2 hours. Yes 4.5 hours.

Done. Now it can be fed once a week 2 or 3 times before being iced and eaten.

Happy Christmas! Simon

[Silly Yak]

GLUTEN-FREE CHRISTMAS CAKE (vegetarian)



Ingredients

8oz butter ... softened
4oz caster sugar
4oz soft, light brown sugar
4 eggs, lightly beaten
1 tablespoon treacle
1 tablespoon brandy
7oz rice flour
1 teaspoon gluten-free baking powder
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon ground mixed spice
2 oz ground almonds
1½ lb mixed dried fruit
2 oz seedless raisins
2oz glacé cherries, quartered
2oz dates, chopped
2oz flaked almonds

Method:

Preheat the oven to Gas Mark 3, 160°C, 325°F
Prepare an 8" square or a 9"round cake tin
Beat all except the last five ingredients together in a large bowl, until light and creamy
Stir in remaining ingredients until thoroughly mixed
Spoon into prepared tin
Cover with greaseproof paper and foil
Bake for 1¾ hours, reduce temperature to Gas ½, 130°C, 250°F and cook for a further 1¾ hours
Turn off oven and leave cake to cool in oven

Storing and feeding the cake

When the cake has completely cooled, wrap it in a double thickness of greaseproof paper and then in foil and store it in an airtight or plastic box.

If you like a strong brandy taste to your cake, ‘feed’ it every week. Unwrap it, pierce all over with a skewer, then drizzle brandy over it. This will soak in, add flavour and help to keep the cake moist.

Help – it’s burning!

If you find your cake browning or even burning during cooking, quickly cover it with a sheet of foil or brown paper before returning it to the oven.

What you need for your cakes

Because a rich fruit cake needs to be cooked for such a long time, the tin you bake it in needs to be well lined.
Double-line the inside of the tin with greaseproof paper and then wrap the outside with brown paper, before securing with string.
Lightly oil the inside of the tin before you spoon in the uncooked mix.

On the level

To achieve a level surface after baking, spoon the mixture into the prepared tin. Then using the back of a wooden spoon, make a slight well in the centre of the mixture.

This was posted by Anne (HC) 22/11/02. GF board

[Silly Yak]

Christmas cake:
2oz ground almonds
2 oz rice flour
2 oz Nutricia s,r, g.f. flour
2 oz cherries
4 oz mixed dried fruit and peel
4 oz dark brown sugar
2 large free range eggs
4oz butter
1 desert spoon of brandy
mixed spice 1-2 teaspoons
put all ingredients in food processor and mix thoroughly bake in greased cake tin for approx 50 mins -1 Hr @150c when cold pour another desert spoon of brandy on the underside after piercing it with a sqewer cover with marzipan I use ready made and the instrctions for icing's on the box of icing sugar!
Jerry

[kickingfrog]

Christmas Cake with Teff

www.innovative-solutions.org.uk/uploaded/Christmas%20cake%20with%20Teff.pdf