Gluten-free Christmas cake

Photographer: Dan Jones

This incredibly simple to make, low-cost gluten-free Christmas cake will really get you in the festive spirit, great to share with friends and family.

Serves: 24

Time to make: 1 hr 45 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

3 cups dried mixed fruit
⅓ cup glacé cherries, halved
150ml brandy (or whisky or rum)
grated zest of 1 orange
grated zest of 1 lemon
150g reduced-fat spread
1 cup brown sugarlight brown cane sugarX
1 teaspoon gluten-free cinnamon
1 teaspoon gluten-free ground coriandercilantroX
1 teaspoon gluten-free ground ginger
spray oil
5 eggs
2 cups gluten-free self-raising flour, sifted
½ teaspoon gluten-free baking powder, sifted
30g sliced toasted almonds
50g whole blanched almonds, to decorate
4 tablespoons apricot jamjellyX, to glaze

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Instructions

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Preheat oven to 140°C. In a large saucepan, combine dried fruit, cherries, brandy, zests, spread, sugar and spices and set over a low heat. Warm through for a few minutes until sugar has dissolved. Set aside to cool.
Spray a 23cm round or 20cm square cake tin with oil, and double line with baking paper. Add eggs to fruit mixture, then fold in flour, baking powder and sliced almonds.
Spoon mixture into prepared tin, then decorate with the blanched almonds. Bake for 1–1 1/2 hours, or until a skewer inserted in the centre comes out clean. Cool cake in tin before turning out.
Using a microwave, or in a pot on the stovetop, warm jam. Brush over cake for a glossy finish.

Nutrition Info (per serve)

Calories 238 cal

Kilojoules 1000 kJ

Protein 3 g

Total fat 8 g

Saturated fat 1 g

Carbohydrates 35 g

Sugar 26 g

Dietary fibre 2 g

Sodium 100 mg

Calcium 50 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.