This year instead of making one large Christmas cake as I usually do, I decided divide the mixture into two and make two loaf cakes. Since the cake tins were a little small for what I wanted, I used the tins Mick usually uses for making my gluten free bread. The idea of making to smaller cakes rather than one large one is that it will be easier to store and keep fresh. One won’t need to be cut till all of the first Christmas loaf is gone.
Another advantage is if you get caught out and want a Christmas gift on the spot, all you have to do it wrap one of the loaf cakes in cellophane. You can easily make another Christmas cake before the big day if necessary. I’ve only just got around making my two Christmas loaf cakes, which is nothing unusual for me. Because the fruit is boiled it doesn’t have to be made any earlier anyway. This is a very moist cake.
Dale’s Gluten Free Christmas Loaf Cake
Ingredients
12 ounces gluten free self raising flour
4 ounces margarine or butter
4 eggs
I cup brown sugar
Half teaspoon bi-carb soda
1 generous teaspoon mixed spice
1 cup water
1 teaspoon baking powder
4 ounces glace cherries
2 pounds of mixed fruit
4 ounces chopped dried apricots
Half cup or a little more tawny port
Method
Put water, fruit, sugar, margarine, spices and carb soda in a large saucepan. Bring to co boil and simmer for 3-5 minutes. Cool.
Add the tawny port and mix well and leave this sit overnight to let the flavours mingle.
Next day add well beaten egg and sifted GF flour and baking powder. Mix well.
Line a loaf tin with greased brown paper. You can use baking paper but I still prefer brown paper.
Bake at 300 degrees F for three quarters to 1 hour. Test after 45 minutes. Cake is cooked if skewer comes out cleanly. Do not overcook.
Cool in tin. When cool store in the tin unless you need it again. Wrap in foil and then overwrap with newspaper till needed.
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