Making a Cake

I actually made a Christmas cake this year – First Time Ever!  Ma usually makes the Christmas cake, but I’ve taken that over now.  It needed to be gluten free for Ma, and I trawled through the internet to find something I could use or could convert and I’m not a big fan of dried fruits (blah to candied peel, currants and those revolting cherry things – why do that to perfectly wonderful fresh cherries??!)

So I found a recipe from Nigella Lawson which I was able to change to suit both Ma’s needs and mine, and here ’tis

Gluten Free Chocolate Christmas Cake

Approx. 700g of a mix of dried apricots/dates/figs/prunes chopped

Mix of nuts (I used brazil, almonds, walnuts) chopped (as many as desired – I used a handful of each)

175g unsalted butter

175g dark muscovado sugar

175ml honey

125ml coffee liqueur (I used Kahlua)

2 oranges, zested and juiced

1 teas mixed spice

2 tabs cocoa

3 eggs, beaten

150g gluten free flour (or plain flour if gluten free is not needed)

½ teas baking powder

½ teas baking soda

Pre-heat oven to 150⁰C.

Line the sides and bottom of an 8 x 3 ½ inch deep round, loose-bottomed cake tin.  Cut the lining for the sides twice as high as the tin itself (use two shorter strips rather than one long one; easier to handle).

Place the fruit, butter, sugar, honey, Kahlua, orange zest and juice, mixed spice and cocoa into a large saucepan.  Heat until it reaches a gentle boil, stirring the mixture as the butter melts.  Simmer for 10 minutes.  Remove from the heat and stand for 30 minutes.

After 30 minutes add the eggs, flour, nuts, baking powder and baking soda and mix well with a wooden spoon until the ingredients have combined.

Carefully pour mixture into the lined cake tin.  Place in oven and bake for 1¾ to 2 hours or until the top of the cake is firm but has a shiny and sticky look.

Remove from oven and place on cooling rake.  Once cooled remove cake from tin.

As gluten free cakes tend to dry out, I wrapped the cake in two layers of foil and once a week “basted” it with 2 tabs of Kahlua.  On the day I decorated it with gluten free pearls and sprinkles.

Regrettably I didn’t take a photo before we hoed into it, so you’ll have to make do with the left overs!

1-dscn5288‘Twas rich and scrumptious, and on Christmas Day we actually had it with the Vanilla Ice-cream I make, to which I’d added the chopped up pulp of two mangoes – Yum!

I’ll add this to my recipe page if you’re looking for it in the future.

Meredithe x

Advertisements
This entry was posted in Uncategorized. Bookmark the permalink.

11 Responses to Making a Cake

  1. Judy says:

    Oh my, this looks absolutely delicious. Meredith, have you any idea of where I can find the templates for The Chapman Coverlet?

  2. Linda Tiernan says:

    Ooooh, that sounds SO delicious…just as well I did not have that one before Christmas. As I eat Gluten Free myself, it is going in the Christmas cooking file for 2017!! But I did make delicious GF fruit mince pies!!

  3. frayedattheedge says:

    I am sure it was delicious ……. but it’s not a real, proper Christmas cake without all those things you don’t like ……. especially the cherries (I like them so much I eat them out of the container, it’s amazing that any get put in the cake!!). I soak the dried fruit in brandy for a couple of days before I make the cake, so it is all plumped up and delicious – and of course if gets fed lots of brandy after it is baked!!
    (maybe I should add here that the start of my comment isn’t serious, in case other readers think I am being very rude to you!!!)

  4. Cécile says:

    OMG !! Thanks for the recipe ! Yum Yum !!

  5. I made the non-gluten-free version, and that was delicious, too! Oh, and almond paste stars to go with it…

  6. Jeanna says:

    The Christmas cake you made sounds delicious. Nigella always has interesting recipes.

  7. Barb Vedder says:

    Yum! I love fruited cakes! Thanks for the recipe.

  8. eileenkny says:

    Yummy! Would a loose bottomed pan be the same as a springform pan?

    • Rosie says:

      Spring form pans are slightly different. A loose bottomed pan may leak if the mixture is not very thick – they are better suited to tarts. A spring form pan has the clip on the side that holds the base to the sides. Typically they’re used for cheesecakes but are great for all sorts of baking 🙂

  9. Rosie says:

    First time ever :O No! I’m proud! Once you start baking from scratch, you’ll never look back…

Thank you for taking the time to comment - reading them makes my day!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s