Despite containing no gluten, dairy, refined sugar or nuts, this Christmas cake tastes even better than traditional Christmas cakes. I made a single cake, but you can use the same recipe to make individual single serves using pudding moulds. Depending on your dietary requirements, you can serve with cream, coconut cream, or for added indulgence, white chocolate sauce with cognac & vanilla bean by "a bit on the side" (a local Denmark brand who make THE BEST sauces and preserves which are all gluten free).
Poppy bakes…
- Around 12 hours before you plan to bake the cake, soak
400g currants,
175g raisins,
175g sultanas,
50g dried cherries in
4 tablespoons of cognac (you can also use brandy or cherry liquor). - Preheat the oven to 135˚C.
- Using an electric mixer with a whisk attachment, cream together
220g unsalted butter at room temperature and
220g coconut sugar until light, pale and fluffy (approximately 5 minutes). - Slowly add
4 lightly beaten eggs whilst using the whisk attachment. - Gently fold in
200g plain gluten-free flour,
1/4 teaspoon ground nutmeg and
1/2 teaspoon ground allspice. - Gently fold in soaked fruits,
zest of 1 orange,
zest of 1 lemon and
1 tablespoon of molasses. - Pour mixture into cake tin and cover with a circle of baking paper with a small hole cut out of the centre.
- Bake towards the bottoms of the oven for 1.5 hours and then cool on a wire rack.
- Using a skewer, make small holes in the cake; and once a week (or twice before serving), feed the cake with a drizzle of cognac. Use a basting brush to spread the cognac over the surface for an even colour.
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