- 120g (1 cup) gluten free bread mix
- 1/2 teaspoon mixed spice
- 125g butter, softened
- 150g (1 cup) soft brown sugar
- 2 eggs
- 60g ground almonds, lightly toasted
- finely grated zest of 1 lemon
- 320g (2 cups) mixed dried fruit such as sultanas, raisins, cherries, dates, etc.
- 60g hazelnuts, lightly toasted
- 50g glace cherries, quartered
- 50g mixed peel
Preheat oven to 180°C/350°F. Prepare a cake tin 20cm round. Line the sides and base of tin with a double thickness of baking paper.
Sift together flour and mixed spices. Cream butter and sugar until light and creamy. Beat in eggs one at a time to the butter mixture adding a tablespoon of the GF flour with each. Fold in the remaining flour mix with ground almonds and lemon zest.
Roughly chop the dried fruit. Add the fruit, chopped nuts, peel, and mix thoroughly.
Spoon into the tin, pressing the mixture into the sides with the back of the spoon. Smooth the surface and make a hollow about 2cm deep in the centre.
Bake in the centre of the oven for about 1 hour then turn down to 160°C/325°F for a further 2-3 hours. Cover top of cake with baking paper to prevent it from browning too much. Test to see if the cake is cooked about 30 minutes before the end of cooking time. When ready the cake should have slightly drawn away from the sides of the tin. A skewer pushed into the centre of cake should come out clean. Leave cake to cool in tin. Ice with gluten free marzipan and royal icing.
See how to ice, store and care for your Christmas cake.