Gluten Free Christmas Cake https://thesourcebulkfoods.co.nz/wp-content/uploads/2021/10/3-TheAlternativeBreadCo-Oct21-037.png Desserts, Gluten Friendly 500g Spicy Fruit Breadmix 1200g mixed dried fruit (you can use a mix of any dried fruit, including: Organic Australian Raisins, Organic Australian Sultanas, Organic Cranberries, Mixed Citrus Peel, Glace Figs, Glace Peaches, Glace Pear, Glace Orange, Glace Apricots, Glace Red Cherries, Glace Pineapple) 2 cups brown sugar or coconut sugar 1 Tbsp syrup (date or maple) 2 oranges, juice and zest 225g butter 1tsp baking soda 2 eggs, beaten ½ cup alcohol (brandy, rum, port are good options). For an alcohol free option use ½ cup strong black tea. Combine the mixed dried fruit, sugar, syrup, orange zest, butter and baking soda in a medium sized pot. Mix the orange juice with water to make up to 2 cups of liquid, add to the pot. Bring to the boil and simmer for 3 minutes. Transfer to a large bowl and leave to cool. Once cool, mix in the Spicy Fruit Breadmix, eggs and ½ cup of alcohol or tea. Double line a 25cm cake tin. Bake at 150°C for 2 hours or until the skewer comes out clean. If the top starts to burn, cover the top of the cake with baking paper and continue to cook. Brush the top of the cake while still hot with some more alcohol. Store in an airtight container or wrap in a wax wrapper in a cool place. You can continue to brush weekly with more alcohol. For all the flavours to develop it is best to bake at least 6 weeks before Christmas. Decorate with Glace Fruit or feel free to add marzipan icing. Enjoy! PT2.5 HoursM
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Gluten Free Christmas Cake

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Gluten Free Christmas Cake

This recipe is one of our favourite Gluten Free Christmas cake recipes by Alternative Bread Company. It contains plenty of delicious dried fruit soaked in alcohol (though you can use tea for an alcohol free version!)

Every family has Christmas traditions that have been passed through the generations. Our Christmas Cake recipe is a family one that has been adapted to cater for our coeliac family. Traditionally we make it in October, this lets the flavour fully develop by cutting time in December.

Recipe and Image by Ruth at Alternative Bread Company @thealternativebreadco. Check out more of her delicious coeliac friendly recipes here: https://www.alternativebread.co.nz/pages/gluten-free-baking-recipes

INGREDIENTS
TIME

2.5 Hours Minutes

SERVES

16-20 Slices

DIFFICULTY
METHOD

Combine the mixed dried fruit, sugar, syrup, orange zest, butter and baking soda in a medium sized pot.

1

Mix the orange juice with water to make up to 2 cups of liquid, add to the pot. Bring to the boil and simmer for 3 minutes. Transfer to a large bowl and leave to cool.

2

Once cool, mix in the Spicy Fruit Breadmix, eggs and ½ cup of alcohol or tea.

3

Double line a 25cm cake tin. Bake at 150°C for 2 hours or until the skewer comes out clean. If the top starts to burn, cover the top of the cake with baking paper and continue to cook. Brush the top of the cake while still hot with some more alcohol.

4

Store in an airtight container or wrap in a wax wrapper in a cool place. You can continue to brush weekly with more alcohol.

5

For all the flavours to develop it is best to bake at least 6 weeks before Christmas.

6

Decorate with Glace Fruit or feel free to add marzipan icing. Enjoy!

7

Dessert

WHERE TO

FROM HERE?

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