for allergy sufferers:
free, Wheat free and Gluten free Christmas Cake
recipe comes from Susan Swann who has written the book
and Cookies for Children on Restricted Diets which
came about because of her youngest daughter's multiple
food allergies and food intolerance.
book is full of recipes which are dairy free, gluten
free, wheat free, corn free, egg free, sugar free, reduced
sugar, yeast free or soya free. For example, this particular
recipe is dairy free, gluten free, wheat free, corn
free, egg free and yeast free.
you would like to read more <click
here> or visit Susan's web site www.allergybaking.co.uk
recipe is dairy free, wheat free and gluten free .
lb (450g) currants
6 oz (175g) sultanas
6 oz (175g) raisins
2 oz (50g) glace cherries, rinsed, dries and finely
2 oz (50g) mixed candied peel (optional)
3 tablespoons brandy
2 oz (50g) rice flour
2 oz (50g) potato flour
2 oz (50g) soya or tapioca flour
2 oz (50g) coconut flour
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
1/2 teaspoon ground mixed spice
8 oz (225g) dairy free butter / margarine
8oz (225g) soft brown sugar
4 eggs, size 1
2 oz (50g) chopped almonds
1 dessertspoon black treacle
Grated zest of 1 lemon (optional)
Grated zest of an orange (optional)
and grease an 8 inch (20 cm) round cake tin or a 7
inch (18 cm) square tin. Tie a band of brown paper
round the outside of the tin for extra protection.
need to start the cake the night before you want to
bake the cake. Weigh out the dried fruit and mixed
peel, place it in a mixing bowl and mix in the brandy
make sure it is well mixed in. Cover the bowl with
a clean tea-cloth and leave over night to absorb the
brandy for 12 hours.
day pre-heat the oven to gas mark 1, 275°F (140°C).
the cake by sifting all the flours, salt and spices
into a large mixing bowl lifting the sieve up high
over the bowl to give the flour a good airing.
in a separate large mixing bowl, whisk the dairy free
butter / margarine and sugar until it's light, pale
beat the eggs in a separate bowl and then add them
to the creamed mixture a tablespoon at a time. The
mixture may curdle but don't worry.
all the eggs have been added, fold in the flour and
spices, using gentle folding movements and not beating
at all. This helps keep all the air in.
fold in the fruit, peel (if using), chopped nuts and
treacle and finally the grated lemon and orange zests
using a large spoon put the cake mixture into the
prepared tin and spread out evenly using the back
of the spoon.
the top of the cake with a double thickness of greaseproof
paper with a hole about the size of a 50 pence piece
in the centre. This helps give extra protection during
the long slow cooking).
the cake on the lowest shelf of the oven for 4 1/2
- 4 3/4 hours. Sometimes it can take up to 1/2 - 3/4
hour longer but don't be tempted to look before at
least 4 hours have passed.
test if the cake is cooked, insert a cake tester or
skewer into the cake. If it comes out clean then your
cake is cooked if not it needs cooking for a little
longer. Test in several places to make sure it is
cooked all over.
your cake is cooked cool the cake for 30 minutes in
the tin, then remove it from the tin onto a wire cooling
rack to finish cooling.
it is cold 'feed' the cake. Make small holes in the
top and bottom of the cake with a thin needle or cake
tester, then spoon over teaspoonfuls of brandy to
soak into the cake through the holes.
wrap the cake in a double layer of greaseproof paper,
then either wrap it in two layers of tin foil or keep
in an airtight tin. 'Feed' the cake (as described
above) at odd intervals I 'feed' mine once a fortnight
leading up to Christmas but you can 'feed' it weekly
if you wish.
usually make my Christmas cake the last week of October
and 'feed it once a fortnight and then decorate it on
Christmas Eve. You can decorate it before then if you
your cake with white almond paste (marzipan) and either
dairy free fondant icing or royal icing.
order your copy of Cakes and Cookies for Children on Restricted
BOOK IS CURRENTLY OUT OF PRINT