“This gluten-free Christmas
__cake is just as good as the real thing ”
200 g prunes , stoned 40 g candied fruit 200 g raisins 200 g currants 200 g mixed peel 200 g dried cranberries 140 g glacé cherries 125 ml dark rum 125 ml tawny port 250 g unsalted butter , at room temperature, plus extra for greasing 250 g gluten-free plain flour , plus extra for dusting (I used Doves Farm) 1 teaspoon ground allspice 1 teaspoon ground nutmeg fine sea salt 300 g dark brown sugar 5 large free-range eggs For the icing: 3 large free-range eggs 700 g icing sugar ½ lemon , juice of Method
- Roughly chop the prunes and candied fruit, then place in a large bowl with the other dried fruit. Pour over half the dark rum and half the port, then cover and leave to soak overnight.
- The next day, preheat the oven to 150°C/300ºF/gas 2. Grease a springform __cake tin (roughly 26cm) with a little butter, then sprinkle a little flour around the sides and the bottom of the tin, tipping out any excess.
- Sift the flour, allspice, nutmeg and a pinch of salt into a large bowl. In another bowl, beat the butter and sugar until pale and fluffy. Crack in the eggs, one at a time, beating well before adding the next, then stir in the soaked fruit and soaking liquid. Fold in the flour mixture until combined.
- Spoon the cake mixture into the prepared cake tin, then place in the hot oven for around 2 hours, or until golden and an inserted skewer comes out clean.
- Once ready, poke holes all over the top of the cake, using a skewer. Combine the remaining port and rum in a jug, then pour it over the cake while it’s still warm. Set the cake aside to cool completely, then remove from the tin and place on a large platter or plate.
- Separate the egg whites (keep the yolks for another day) and place into a large bowl, then whisk well until frothy. Sift the icing sugar into another large bowl, then gradually add it, a tablespoon at a time, to the egg whites, mixing continuously until combined. Stir in the lemon juice, then beat the icing until stiff peaks form. Decorate the cooled cake with the icing – use a palette knife to spread it over the top and sides, scuffing it up slightly so you get little peaks. Leave to harden, then serve.
- TIP: I’ve given you enough icing to decorate the whole cake, but if you prefer a bit less, just ice the top and tie a pretty ribbon around the middle.
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