Gluten Free Christmas Cake Recipe with Chef Sebastian

yesyoucan recipe festive christmas fruit cake gluten free flour

Gluten Free Christmas Cake Recipe with YesYouCan Self Raising Flour and Plain Flour [How to Bake

Chef Sebastian teaches us how to make an amazing Christmas Rum Cake in this video!

This recipe uses YesYouCan Plain Flour and Self Raising Flour.

Ingredients:

Special fruit mix:

  • 500gm sultanas
  • 130 gram dried currants
  • 250gm raisins, chopped
  • 250gm pitted dried dates, chopped
  • 125 gram glace red cherries, quartered
  • 35gm orange peel
  • 3 tbsp fig jam ( gluten free)
  • 2 tablespoon finely grated lemon rind
  • 1 tablespoon finely grated orange rind
  • 1 1/2 tablespoon ground cinnamon
  • 1 1/2 tablespoon ground ginger
  • 2 cup ginger beer ( gluten free)
  • 1 cup spiced dark rum

Christmas cake:

  • 250 gram unsalted butter, softened
  • 1 cup firmly packed dark brown sugar
  • 4 eggs, at room temperature ( 60gm eggs used in this recipe )
  • 1 cup almond meal (ground almonds)
  • 3/4 cup gluten-free YesYouCan Plain Flour
  • 1/2 cup gluten-free YesYouCan Self Raising Flour
  • Half quantity basic fruit mix
  • walnuts, pecans, macadamias, blanched almonds, to decorate
  • 1/4 cup dark rum (for brushing on cake)

Directions:

  • Using a spatula mix the fruit, jam, rinds and spices in a clean bowl. Add the ginger beer and rum; stir to combine until all the spices mixes well.
  • Ensure for food safety that the bowl is covered with a clean lid.
  • Let it stand at room temperature for 24 hours or up to 1 week, stirring occasionally.
  • Christmas cake: Preheat oven to 160°C (140°C fan-forced). Line the base and sides of 6 - deep 10cm X 5cm pans or 1 - 20cm X 9.7cm X 5cm round deep cake pan with baking paper, extending paper about 5cm over the edge of the pans.
  • Beat butter and brown sugar in a medium bowl with an electric mixer until smooth. Add eggs, one at a time, beating until just combined after each addition. Transfer the butter mixture to a large bowl; stir in the almond meal and combined sifted Yesyoucan flours then half quantity of Fruit Mix
  • Reserve the other half of fruit mix for mince pies or an additional 20cm X9.7cmX8cm
  • Spoon cake mix into prepared pans; smooth the tops. Arrange nuts on the tops. Bake for about 1½ - 2 hours or until cooked when tested.
  • Brush tops of hot cakes with rum and any left over fig jam
  • Cover hot cakes tightly with foil; wrap in clean tea-towels. Cool in the pans overnight. When cooled, turn cakes out.
  • Open and serve on Christmas Day

Watch and follow the recipe video below:

 

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