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  2. Baking

Gluten-free Christmas cake

Now those who are gluten intolerant can take part in one of the best Christmas traditions - eating delicious Christmas pudding! - by Amy Sinclair
  • 26 Jan 2016
Gluten-free Christmas cake
Cook: 90 Minutes - Serves 10 - Vegetarian - gluten-free - nut-free
Proudly supported by

Now those who are gluten intolerant can take part in one of the best Christmas traditions - eating delicious Christmas pudding!

Ingredients

375 g packet dried mixed fruit

1 cup chopped pitted dates (130 g)

¼ cup chopped glace ginger (60 g)

1 cup strong black tea

150 g unsalted butter, chopped

½ cup brown sugar, firmly packed

1 small Granny Smith apple (150 g), coarsely grated

1 tsp bicarbonate of soda

2 eggs, lightly beaten

¾ cup desiccated coconut

1 ¼ cups gluten-free plain flour

1 tsp ground cinnamon

Pure icing sugar, to decorate

Christmas ribbon, to decorate

Method

  1. Grease a 20cm x 7cm deep round cake pan. Line base and side with two layers of baking paper, extending 5cm above pan edges.
  2. Combine mixed fruit, dates, ginger, tea, butter and sugar in a large saucepan. Stir over a medium heat until butter is melted and sugar is dissolved. Bring to boil. Remove. Stir in apple and soda. Transfer to a large bowl. Cool.
  3. Stir eggs into fruit mixture. Add coconut, combined sifted flour and cinnamon. Mix well. Spoon into prepared pan. Smooth over top.
  4. Cook in a slow oven (150C) for about 1 hour and 30 minutes, or until a skewer inserted into the centre comes out clean. Cover loosely with foil during cooking if top starts to over-brown. Remove from oven. Wrap hot cake and pan in a clean tea towel. Cool overnight in pan.
  5. To serve, turn out cake and decorate with icing sugar and Christmas ribbon.
  • Baking
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Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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