I love Christmas Cake, I also love my new friends at Delicious Alchemy, they keep surprising us with new gluten free mixes to delight the senses, and, in true alchemist style, the mixes make the perfect base for the more adventurous like myself who find it almost impossible to stick to a recipe without throwing in a bit of this and a bit of that!
That said, stick to the recipe verbatim and I promise you won’t be disappointed either!
This recipe I decided to stick to the ingredients and method … almost! I’d already decided to try to get 2-4-1 when I received my mix in the post so instead of a 7″ tin I made this cake with half the made up mixture (approx 400g) so I lined a 5″ tin, I use the Silverwood Mulitsize Cake Tin. The remaining mixture was used for my take on a Delicious Christmas Pudding which can be found if you click the link.
1 650g packet Delicious Alchemy Christmas Cake Mix
110g soft unsalted butter (or dairy free alternative)
2 large eggs (I used 3 medium)
50ml Cointreau (brandy or orange juice & zest can be used) plus extra to soak when baked.
Method – for 7″ Christmas Cake method click here
- Preheat the oven to 170C/325F/Gas 3.
- Double or triple line a 5″ cake tin.
- In a large bowl mix the butter and the Cointreau together
- Add the beaten eggs one by one with a spoonful of dry mix to prevent curdling.
- Add remaining dry mix and combine thoroughly, if the mix seems too dry, add more booze!
- Pour mixture into the lined tin, smooth down and before transferring to oven place a square of greaseproof on top of the mixture to prevent the cake from catching in the oven.
- Bake for 1 hour 30 minutes.
- Check with a skewer that the cake is cooked through, it should have a slight bounce to the touch.
- Decorate to hearts content – as you can see, I made Santa stuck in the snow but have fun with it and do send me your creations, I’d love to see them firstname.lastname@example.org