Christmas Cake
This cake is the best gluten-free and dairy-free Christmas cake you will ever eat. It’s good enough to share with the whole family. People who don’t normally like fruit cake at all, like this fruit cake. AND it’s incredibly easy to make.
Ingredients
- 1 box or 300g of Velvety Vanilla Baking Mix
- 500 g mixed fruit
- OR make your own 235g Sultanas 80g Cherries (glaced or natural) 75g citrus peel (either buy candied or make your own) 55g raisins 55g currants
- (entirely optional) 1/4 cup coconut sugar or Pure Coco coconut nectar or use fruit juice
- 125 g butter or 100g of oil
- 425 g tin of crushed pineapple in juice
- 1 tsp mixed spice
- 1/2 tsp baking soda
- 2 eggs
- 1 tsp baking powder
Instructions
- 1
Add the mixed fruit, butter/oil, pineapple, extra sugar (if using, you don’t really need it), mixed spice, and baking soda to a large saucepan. Stir occasionally as it comes to the boil then turn down to a simmer for 5 min.
- 2
Leave to cool. I tend to put the mix on in the morning then bake it at night. Your house will smell amazing all day.
- 3
Once cool, preheat oven to 150C. Add the eggs and mix well. Then add the baking mix and the baking powder and mix well.
- 4
Double line a tin with baking paper, both bottom and sides. Pour the thick mix in and bake in the oven for 1 hour 1/4 to 1 hour 1/2.
- 5
Once out of the oven, wrap the whole thing up in a towel and leave till the morning.
Cook it from the original
This recipe comes from glutenfreeshop.co.nz. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on glutenfreeshop.co.nz