LFGF founder, Robyn Walton has created an amazing, mouth watering way to bake not only a gluten free Christmas cake, but also a Vegan one.
Ingredients
- 1kg (2lbs) of mixed fruit
- 100g (3.5oz) of cherries
- 250g (9oz) of Nuttelex
- 150g (5oz) of raw or brown sugar
- 2 tablespoons of golden syrup
- 1 ¾ cups of water
- ½ cup of sherry
- ½ teaspoon of cinnamon
- ½ teaspoon of ginger
- ¼ teaspoon of mixed spice
- 200g (7oz) of mixed nuts
- 3 teaspoons of egg replacer (no egg)
- ½ cup of sherry (second measure)
- 1 teaspoon of bicarbonate soda (with a little hot water)
- ½ teaspoon of lemon essence
- 1 teaspoon of Gluten Free baking powder
- 2 ½ cups of LFGF All-Purpose Wholemeal Flour
Method
- Place the first 10 ingredients (mixed fruit through to mixed spice) and mixed nuts into a large saucepan and bring to the boil.
- Simmer for 3–4 minutes then allow it to cool.
- Add egg replacer, second ½ cup sherry, bicarbonate soda, and lemon essence. Mix well.
- Add baking powder to LFGF All-Purpose Wholemeal Flour and fold through fruit mixture.
- Prepare 23cm spring form cake tin with 2 layers of greaseproof paper and 1 layer of baking paper.
- Bake at 180°C for 1 ½ – 2 hours or until a skewer comes out clean.
- Whilst hot, pour 3 tablespoons of sherry over cake and allow to cool, wrap and store.
Handy Hints
- LFGF products are gluten, egg, dairy, and soy free, and are vegan friendly.