If you weren’t the person who had baked it, you would never know that this rich, moist fruity Gluten Free Amaretto Christmas Cake was gluten free! And using Amaretto instead of the traditional Brandy gives it a delicious flavour.
For the cake
- 725 g Dried Mixed Fruit Sultanas, Currants, Raisins with Peel
- 125 g Dates Pitted & Chopped
- 50 g Glace Cherries Quartered
- 150 ml Amaretto
- 1 tsp Vanilla Extract
- 225 g Butter Softened
- 225 g Gluten Free Plain Flour
- 1 tsp Gluten Free Baking Powder
- 1 tsp Xanthan Gum
- 1 tsp Ground Mixed Spice
- ½ tsp Ground Cinnamon
- 225 g Soft Dark Muscavado Sugar
- 2 tbsp Black Treacle
- 5 x Eggs
- 1 x Orange Juice & Zest
- 100 g Ground Almonds
- 100 g Chopped Mixed Nuts
- 4 tbsp Smooth Apricot Jam / Glaze
- 500 g Marzipan
- 1 kg Sugarpaste
- 24-48hrs before you intend to make the cake, place the dried mixed fruit & peel in a bowl with the Amaretto and stir it until all the fruit is well covered. Cover the bowl with clingfilm or foil and leave to soak.
- Line an 8” round tin with a double thickness of baking paper and preheat the oven to 300° F / 150° C / 130° Fan / Gas 2.
- Place the flour, baking powder, xanthan gum, mixed spice, cinnamon & ground almonds into a large mixing bowl and mix thoroughly to combine.
- Then add the soaked mixed fruit (and any amaretto left in the bowl), chopped dates, cherries & chopped mixed nuts to the flour mixture and mix together.
- In a separate bowl cream together the butter & sugar then stir in the treacle.
- Add the eggs, vanilla, orange juice & zest and beat together until smooth.
- Finally add the wet mixture to the flour and fruit mixture and mix together until completely combined.
- Spoon the mixture into the tin and flatten out with the back of the spoon.
- Tap the tin on the work surface a few times to remove any air bubbles and then place in the oven and bake for around 2.45-3hrs or until a skewer inserted in the centre comes out clean.
- When baked leave the cake to cool in the tin for an hour before turning it out onto a wire rack to cool completely, leaving a layer of the baking paper still attached.
- When completely cool, heat the apricot jam / glaze and brush over the cake before covering with the marzipan and sugarpaste. Always try and cover as soon as possible to stop the cake from drying out.