Gluten Free Christmas Cake

It's beginning to look a lot like Christmas.....which means it's time to start preparing your Christmas Cakes for the big day. LFGF founder, Robyn Walton has been working on this recipe in the test kitchen for the last few weeks and, it appears, has found an amazing, mouth watering way to bake not only a gluten free christmas cake, but also a Vegan one.

If you do bake this recipe, we'd love to hear your thoughts xx

 

Ingredients:

1kg mixed fruit 

1 ¾ cups water

100g cherries 
½ cup sherry

250g Nuttelex 
½ tsp each of cinnamon & ginger

150g raw or brown sugar 
¼ tsp mixed spice

2tbsp golden syrup
200g mixed nuts
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3 tsp of egg replacer (no egg)
½ tsp lemon essence

½ cup sherry
1 tsp baking powder (gluten free)

1 tsp bicarb soda (with a little hot water)
2 ½ cups LFGF bread mix

Method:

1. Place first 10 ingredients (above the line ) into large saucepan and bring to the boil then simmer for 3-4 minutes then allow it to cool. 
2. Add egg replacer (no egg), second ½ cup sherry, bicarb soda and lemon essence and mix well. 
3. Then add bicarb soda to LFGF bread mix and fold through fruit mixture.
4. Prepare 23cm spring cake tin with 2 layers of greaseproof paper and 1 layer of baking paper. 
5. Bake at 180 for 1 ½ -2 hours or until a skewer comes out clean. 
6. Whilst hot pour 3 tbsp of sherry over cake and allow to cool, wrap and store.

Vegan variant (fresh out of the oven)

NB: (10/12/2011) We've received an email from one of our lovely LFGF'rs and she writes that "when making the LFGF Christmas cake, I found that 180c was too high a temperature and in fact, 150c was the right".Obviously, all ovens are different but this tip might be helpful. Thank you so much for the email Deidre :)