Monday, 23 December 2013

Gluten Free and Grain Free Christmas Cake GF SCD

Gluten Free & Grain Free Christmas Cake

I decided to improve my other gluten and grain free Christmas cake recipe this year and I thought you might like the recipe since it has turned out so well! It's easily one of the best Christmas Cakes I've tasted. Christmas Cake is a favourite in our house and Christmas just wouldn't be the same without it.

Gluten Free & Grain Free Christmas Cake GF SCD

400 g mixed dried fruit (raisins, sultanas, currants) 
6 tblsps whisky
60g sliced almonds
50g organic chopped apricots
50g organic chopped dates 
grated rind one unwaxed lemon
grated rind one unwaxed orange
250g almond flour
60g butter
80ml honey
4 eggs
½ tsp bicarbonate of soda
1 tsp mixed spice
¼ tsp sea salt

  • The night before you make the cake tip the mixed dried fruit, chopped dates, chopped apricots, the orange and the lemon rinds into a bowl and pour over the whisky. Cover with a lid or cling film and give it a shake every time you walk past!  If you want to use a little more whisky and leave it for a couple of days, it works even better.
  • Set the oven to 145°C (fan oven - cook at 160°C if not fan assisted). Line a 15cm round tin with double thickness greaseproof paper or a 2lb loaf tin. 
  • Measure out the ground almonds (almond flour) and tip into the bowl with the salt, spices and bicarbonate of soda.
  • Add the flaked almonds to the soaked fruit.
  • In another bowl cream the butter and honey.
  • Whisk in the eggs.
  • Fold in the fruit and the flour blend into the mix alternating between the two until all the ingredients have been folded in.
  • Tip into the prepared tin then cook on the middle shelf for between 1½ hours and 2 hours. Cover with a sheet of parchment paper after an hour. 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.
  • 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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  1. So is this cake like a much better version of fruitcake, Vicky? I like the whisky factor. ;-)

    Merry Christmas, dear! xo,

    1. Merry Christmas Shirley! It's just the same actually but without the grain and it's risen beautifully this time! Whisky is SCD legal so it's perfect in this cake! My other cake tastes really good but didn't rise quite in the same way but this looks just like a normal cake!

      Have a wonderful Christmas!

      Vicky xo

  2. Hi Vicky,

    This cake looks wonderful!! You are so amazing at all-things baked goods.

    Wishing you an amazing holiday and happy New Year!


  3. I'm sure your family tell you this all the time (well I hope they do ;) ) but you are incredible Vicky ♥ I hope you manage to have a well-deserved rest over the next few days. Wishing you and your family a very merry Christmas and Happy New Year xx

  4. Is there a substitute I could use for the whisky, we do not do whisky. thanks

    1. Hi Patricia

      You can use fresh orange juice or apple juice instead. The alcohol just helps the cake to keep longer, that's all.

      Happy Chrestmas!

  5. Your Christmas Cake looks absolutely delicious, Vicky! I've pinned it to make as soon as I have a chance. Love all the wonderful dried fruits and the almonds too. Thank you for sharing with the Hearth and Soul hop. I've shared the recipe on my FB page too :-)

  6. Did you mean to leave out the pears on the improved recipe?

    1. Yes, I didn't have any when I made it.