This is another really simple Christmas cake you can make. So if you haven’t got one made yet, this is so easy and you will love it. It contains no flour. I made mine yesterday.
For any of you on special diets this one is not only gluten free, but dairy free as well.
Christmas Loaf Cake
This recipe makes 2 loaf cakes
Ingredients
1 and a half pound dried apricots, glace cherries, pitted dates, prunes, raisins,
2 ounces of mixed peel
Third cup tawny port
5 ounces chopped walnuts and cashews
3 ounces slivered almonds
4 cups almond meal (ground almonds)
1 teaspoon mixed spice
Half teaspoon cinnamon
1 teaspoon GF baking powder
2 tablespoons golden syrup
2 teaspoons vanilla essence
Method
Chop all fruit except for raisins which are small enough that they don’t need chopping.
Put all fruit in a large bowl along with the port. Cover and leave overnight. (Because of the hot weather mine sat an extra day as well. It won’t hurt it any. )
Add chopped walnuts, cashews and slivered almonds as well as almond meal. Mix well.
Beat together eggs, syrup and vanilla. Add this to the fruit and nut mixture. Mix well.
Bake in two greased, lined and floured loaf tins.
HINT
I use brown paper for my liner and always grease and flour it with gluten free plain flour so the cake slips out easily when cooked. I suggest you don’t use rice flour as it can be a bit grainy.
Cook in slow oven around 285 degrees F for 55-60 minutes. Cake is cooked when skewer comes out clean.
Leave cake in tin for 5 minutes before taking it out to cool on wire rack.
How easy is that! And the taste? Something this easy doesn’t deserve to taste as good as it does!
My cakes are now wrapped in foil and in the fridge. This cake recipe keeps better in the fridge. The last loaf I had was never around long enough to make it to the fridge.
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