Serve this gluten free Christmas cake on the big day or have it hand for when guests drop by. It can be stored in an airtight container for up to one week. Or try this gluten free recipe for a more traditional Christmas cake.
Ingredients
Method
FRUIT MIXTURE Very finely chop the figs, apple, apricots and pears. Place in a large bowl with Craisins, raisins, lemon rind and vanilla. Place the limoncello and ¼ cup (60ml water) in a small saucepan and bring to the boil, pour over fruit and stir to combine.
Preheat the oven to 160C (140°C fan-forced) Grease well a 24cm (12-cup) bundt pan with a pastry brush and melted butter twice, refrigerating briefly between each brushing. Dust the pan well with the extra flour; turning the pan to evenly coat in the flour. Shake out excess flour.
Place flour, almonds, baking powder and cardamom in a medium bowl, stir with a whisk to combine well. Tip over fruit mixture, but do not combine yet.
In the same medium bowl, whisk the olive oil and caster sugar until well combined. Whisk in eggs, one at a time until emulsified. Pour over fruit and flour mixtures in bowl; stir well to combine. Spoon batter into prepared pan.
Bake for 1 hour and 40 minutes or until a skewer inserted in the centre comes out clean. Cover the top with a sheet of baking paper if overbrowning. Leave the cake in pan for 5 minutes before inverting onto a wire rack to cool completely.
Sift the icing sugar into a medium bowl, stir in enough lemon juice to form a drizzling consistency. Drizzle icing over cake then stand until set. Decorate with dried barberies.
How long will this fruit cake keep?
Store the cake in an airtight container for up to 1 week. Un-iced cake suitable to freeze.
Tips for using a bundt tin for this gluten free Christmas cake recipe
Some bundt pans are notoriously prone to catch so it’s important to grease liberally. We don’t recommend bundt pans that have very intricate patterns as the dried fruit in this cake batter will most certainly stick. We used this Analon bundt pan for our recipe testing. If you don’t have a bundt pan you can bake it in a greased and lined (3 layers of paper) 22cm round cake pan or 20cm square. Bake at 160C (140C fan forced). The baking time will be slightly longer.
Can I make this fruit cake with regular flour?
If you don’t need this cake to be gluten-free, use 11/4 cups (185g) plain flour instead of the gluten-free flour.
Gluten free Christmas cake recipe variations
You can choose your own dried fruit combinations, substituting one dried fruit for another, so long as you use the same weight.
You can use sherry or orange flavoured liqueur instead of limoncello.
What are barberies?
Barberies are tiny, dried berries, cherry-red in colour and resemble a small, red currant. The flavour is pleasantly acidic and are often used in Afghan and Persian rice dishes.
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