Gluten Free Rich Fruit Christmas Cake

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Gluten Free Rich Fruit Christmas Cake

A delicious gluten free rich fruit cake ideal for Christmas Cakes. This is best made way in advance and fed each week with a drizzle or three of brandy or whisky. Great for making ahead and easy to decorate with the decoration inspiration included in the post. Easily made dairy free too if you swap the butter for a plant based alternative.

Prep Time2

Cook Time4 30

Total Time6 30

Course: Seasonal, Tea Time

Cuisine: Festive, Gluten Free

Keyword: Christmas, Christmas Cake, Fruit Cake, Gluten Free, Marzipan, Rich Fruit Cake, Royal Icing

Servings: slices

Calories: 852kcal

Equipment

Ingredients

For the rich fruit cake

150 g glace cherries
250 g currants
450 g sultanas
150 g raisins
75 g candied mixed peel
75 g chopped nuts (I used almonds)
300 g gluten free plain flour (I used Doves Farm)
2 tsp mixed spice
1 tsp nutmeg
1 tbsp treacle (molasses)
275 g dark brown sugar
275 g butter
5 egg(s)
60 ml brandy you could use orange juice instead
60 ml cold water

For the decoration

750 g marzipan
2 tbsp marmalade you could use apricot jam
2 egg white(s)
450 g icing/confectioners sugar
1 tbsp lemon juice
1 tsp glycerine I use this one

Metric - US Customary

Instructions

How to make the rich fruit cake

Add all the fruit and nuts to a large bowl and soak in the brandy and water for a couple of hours to plump them up.
Prepare the cake tin, I use a Silverwood Multisize Tin, this cake mixture makes an 8inch/20cm square cake.
TOP TIP: ensure that you have double, if not treble lined the tin (my mum always wraps newspaper around her round Christmas Cakes) the idea is to insulate as much as possible to reduce risk of the cake mixture catching and burning.
Preheat oven to 150°C | 130°C fan | 300°F | Gas 2.
In a mixer, cream the butter, sugar and treacle until pale in colour, then add the eggs one at a time followed by a table spoon of gluten free plain flour (or else it will curdle) do this every time you add another egg.
Sift in the rest of the flour and spices, continue to beat until light and fluffy.
Next add the fruit a serving spoon at a time, you'll need strong arms if not using a mixer. If the mixture seems too thick add some of the brandy and water liquid left in the bottom of the bowl.
TOP TIP: the consistency should be a very thick cake batter that doesn't fall off the spoon easily.
Spoon the thick mixture into the prepared tin and smooth the top down, add a square of greaseproof to the top of the cake to prevent it from burning.
Cook on the bottom shelf of the oven for 4 and a half hours.
Remove from oven when inserted skewer comes out clean, allow to cool slightly and pour over a good slug of brandy.
Allow to cool completely and, still in the greaseproof paper, wrap in a second coat of tin foil.

How to feed your cake

Once a week has passed, open up wrapping and feed cake with more brandy, re-wrapping afterwards.
Repeat every week until you're ready to decorate.

How to cover with marzipan

First I brushed the cake with marmalade to allow the marzipan to stick, to cover a cake of this size you'll need about 750g of marzipan depending on your desired thickness (I like it quite thick!)
Roll out the marzipan and using a ruler measure and cut the top square and length of two sides (I cut two-side length pieces so there are less joins).
2xSides = approx 40x8cm each
Top = approx 20x20cm
Smooth the marzipan down onto the cake and gently pinch any gaps together. Make sure there are no cracks in the marzipan or else the cake may bleed into the royal icing.

To make the royal icing

Lightly whisk two egg whites in a mixer, gradually add icing sugar one tablespoon at a time. Keep stopping to check the consistency and go with your gut!
When you've added half the icing sugar add the lemon juice and glycerine and continue to add the remaining icing sugar (or until you've reach an ideal consistency).
The royal icing will be ready when it stands up in thick peaks and has a lovely glossy shine to it.
Spread onto the marzipan covered cake liberally, a palette knife is always best.
Decorate to your liking. The design I've gone for is easy-peasy, no need to smooth flat or worry about air bubbles, just go over the icing with the back of a spoon to create peaks in the 'snow'.
Have fun with it and don't stress, people will have their socks blown off when they taste it so you don't have to be a top cake designer to win hearts with this one!

Nutrition