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Christmas fruit cake - Gluten free

By Melissa O'Callaghan

Christmas fruit cake - Gluten free

Preparation : 1 hr Resting : 24 hr
Cooking : 2 hr 30 min Equipment :
Difficulty :
Rating :
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Serves over 12 :
220 g currants
220 g raisins
220 g sultanas
190 g mixed peel
1 1/3 cup brandy
150 g butter at room temperature
1 cup tightly packed brown sugar
3 eggs at room temperature
1 cup plain gluten free flour
1/4 cup self raising gluten free flour
2 tsp cinnamon
1 1/2 tsp ground nutmeg
1/2 tsp ground cloves
50 g blanched almonds for decoration
50 g glaze cherries for decoration
3/4 cup apricot jam
1Place 1 cup brandy and dried fruit in an airtight container to soak overnight or up to a week for best results
2Preheat oven to 150 degrees C and lightly grease a 20cm round cake tin and line the base with a double layer of baking paper
3Pace the butter and sugar in the metal bowl and run the PASTRY/CAKE program. Scrape down sides and run program again.
4Add eggs one at a time using the PASTRY/CAKE program for each egg
5Remove the glass lid and sift the flours and spices over the butter mixture and soaked fruit and replace the glass lid
6Run the EXPERT program speed 3/ 2 minutes / no temperature. Scrape down sides as required.
7Pour cake mixture into lined cake tin and decorate with blanched almonds and glace cherries
8Place cake in oven and bake for 2 - 2 1/4 hours. Check with a skewer, if the skewer comes out clean then the cake is ready
9Remove cake from oven and pour 1/3 cup brandy over the hot cake and allow to cool in tin
10Once cool remove the cake from the tin and brush with hot apricot jam and allow to set before serving
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