Monday, 19 December 2011

Grain Free Christmas Cake GF SCD


We love Christmas Cake, especially with cheese. This year I've made a gluten-free egg-less cake and another one suitable for the SCD. We've still got some of a gluten-free cake I made last year, the one with too much brandy! When the tin is opened you can smell the aroma at the other end of the house! I don't like to feed the SCD cake so it's made a week before Christmas.

This is the first time I've made this cake and it looks good. I messed around with my recipe and although it's not smooth on top like a cake made with flour, it smells wonderful and I'm quite confident that when it is opened next week it will be luscious!

Christmas cake GF SCD

150g raisins
100g organic sultanas
100 g mixed dried berries
4 tblsps + 2 tsps whisky
50g walnuts
50g sliced almonds
50g organic apricots
85g organic dates 
grated rind one unwaxed lemon
grated rind one unwaxed orange
225g almond flour
60g butter
80ml honey
3 eggs
2 small ripe pears
½ tsp bicarb
2 tsps lemon juice
½ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground ginger
½ tsp ground cinnamon
¼ tsp sea salt

The night before you make the cake put the raisins, sultanas and dried berries into a bowl and pour over the four tablespoons of whisky. Cover with cling film and give it a shake every time you walk past!

  • Set the oven to 140°C.
  • Line a 15cm round tin with double thickness greaseproof paper or a 2lb loaf tin. This mixture would actually fit an 18cm round tin, I think, but would turn out to be shallow compared to the one cooked in the smaller tin. I actually made a 2lb loaf tin cake and a small 1lb loaf tin cake from this recipe.
  • Peel and slice the pears then chop in a processor.
  • Stir into the soaked fruit. Chop the dates and add to the fruit mix.
  • Chop the apricots until they make a paste and add to the bowl.
  • Measure out the ground almonds (almond flour) and tip into the bowl with the salt, spices and bicarbonate of soda.
  • Chop the walnuts and add to the bowl with the flaked almonds. Give everything a good stir.
  • Wash and grate the lemon and orange rind into the bowl.
  • In another bowl cream the butter and honey.
  • Whisk in the eggs then pour into the dried fruit mix and stir well.
  • Add the lemon juice then quickly spoon into the prepared tin and place in the  bottom of the oven. Cover with a sheet of greaseproof paper.
  • Bake for between 1½ hours and 2¼ hours. The cake is ready when a skewer inserted into the middle of the cake comes out clean and the top of the cake is firm and springs back when lightly touched. The 2lb loaf tin cooked in 1½ hours, the smaller one in 1 hour. Pour over a couple of teaspoons of whisky and let it cool in the tin. Cover with foil to keep the top of the cake from crisping up.


To store, I wrap mine in a double piece of greaseproof paper and wrap with foil. I then put it into a freezer bag and store in the fridge.

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9 comments:

  1. I made a simple rum filled fruit cake today too! its not gf. but super fun. yours looks like each slice will be filled with so many flavors and fruits! Have a wonderful holiday!

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  2. Christmas just wouldn't be the same without fruit cake! Thank you Richa! Merry Christmas!

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  3. Hi Vicky,
    What a wonderful Christmas Cake, it looks delicious! Thank you so much for sharing with Full Plate Thursday. I am wishing you and your family a very Merry Christmas!
    Come Back Soon,
    Miz Helen

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  4. I hope you had a lovely Christmas! I'm bookmarking this cake for next year. I love the way you have used the pears in it, and it is great having an allergy friendly cake to serve to guests. Thank you for sharing this post with then Hearth and Soul hop.

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  5. Your site is such an inspiration to me! I passed The Liebster Blog Award on to you :)
    http://www.glutenfreepantry.blogspot.com/2011/12/liebster-blog-award.html

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  6. I'm so thrilled to find this grain-free recipe for Christmas Cake! I've lost my recipe that I've been using for years and haven't been able to replace it! You mentioned that this was the first time you made this recipe...can you share how you liked it?

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  7. It tasted awesome. It wasn't perfectly smooth on top but it cut well! Better than the one I made last year! We store it in the fridge so that might be one of the reasons for it cutting well! I haven't used pears before but I had some to use up and thought they might add extra moisture to the recipe and act as a binder. Anyway, it turned out nicely! It's my recipe but based on a few standard Christmas Cake recipes (with wheat).

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  8. Hi there! Just wanted to let you know i've made this cake about 5 times since going gluten free around September last year and I love it! It has so many good things in it, and I especially like your use of the pears, never thought to put them in fruitcake before but it works really well :)

    Each time i've made it, it come out pretty squishy (even after almost 2 hours!) but I don't really mind as I like my cakes squishy. Is that just a characteristic of gluten free cakes or should I just leave it in the oven longer if I wanted it more like a normal cake?

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    1. HI Elly, sorry I'm only just getting back to you! I've actually improved this recipe, in my opinion - Grain Free Christmas Cake , you may wish to try that one next time. My son, however, still prefers this one. I would suggest cooking it for longer - do the skewer test because each overn is different. This recipe is quite squishy though, it's how my son likes his cake but it shouldn't be too squishy, lol!

      Also if you're leaving it longer, try covering it with greaseproof paper with a hole cut out of the centre for most of the cooking, remove it about half an hour before you think you will be taking it of of the oven.

      I hope that helps.

      Vicky

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