Vickys Traditional Christmas Fruit Cake, GF EF EF SF NF

Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, Vickys Traditional Christmas Fruit Cake, GF EF EF SF NF. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make Vickys Traditional Christmas Fruit Cake, GF EF EF SF NF is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vickys Traditional Christmas Fruit Cake, GF EF EF SF NF estimated approx 1 hr 45 mins.

To get started with this recipe, we have to first prepare a few ingredients. You can have Vickys Traditional Christmas Fruit Cake, GF EF EF SF NF using 16 ingredients and 11 steps. Here is how you can achieve that.

A free-from version of a traditional Christmas cake best made at the beginning of December so it's at it's best for Christmas Day

Ingredients and spices that need to be Get to make Vickys Traditional Christmas Fruit Cake, GF EF EF SF NF:

1. 340 g (12 oz) gluten-free / plain flour
2. 1/4 tsp slightly rounded xanthan gum if using GF flour
3. 1 tsp bicarbonate of soda / baking soda
4. 1/2 tsp mixed spice (see my separate recipe for this)
5. 1/2 tsp ground cinnamon
6. 1/4 tsp nutmeg
7. 70 g (2.5 oz) sunflower spread / butter
8. 170 g (6 oz) soft brown sugar
9. 170 g (6 oz) currants
10. 170 g (6 oz) sultanas
11. 140 g (5 oz) raisins
12. 55 g (2 oz) chopped glacé cherries
13. 25 g (1 oz) chopped mixed peel
14. Zest of 1 lemon
15. 280 ml (1 cup) plus 2.5 tbsp) light coconut milk or milk of choice
16. 6 tbsp Brandy / Cointreau - I use half & half!

Instructions to make to make Vickys Traditional Christmas Fruit Cake, GF EF EF SF NF

1. Grease and line a 7 or 8 inch, deep round cake tin and preheat the oven to gas 4 / 180C / 350F
2. Mix the flour, xanthan gum if using, bicarb of soda, mixed spice, cinnamon and nutmeg together in a large bowl
3. Cut in the sunflower spread like you would if making pastry
4. Stir in the sugar, currants, sulranas, raisins, cherries, mixed peel and lemon zest
5. Add the milk and stir in just until the batter is smooth. Gluten-free batter may need up to 2 extra tablespoons of milk
6. Pour into the cake tin. Try and push the batter down a bit in the middle of the tin to encourage a more even rise while it bakes
7. Bake in the middle of the oven for 1 hour, then turn the heat down slightly to gas 3 / 160 / 325F for another 45 minutes or until the cake has pulled in from the sides of the tin and a skewer inserted in the middle comes out clean and dry
8. Turn out and let cool on a wire rack
9. When completely cooled, prick all over the cake top with a cocktail stick and spoon 2 tablespoons of the Brandy / Cointreau evenly over. I find it easiest to do this back in the tin lined with clean parchment paper
10. Wrap and store in an airtight container for a week then repeat the pricking and 2 tbsp Brandy feeding. Do this until the Brandy is gone. At the end of the final week the cake is ready to eat! This cake will keep for up to 4 weeks from the day it's baked, 3 weeks for the gluten-free version so the GF is best made I feel on the 4th of December to make it perfect for Christmas Day
11. If you want to you can spread some apricot jam over the top of the cake and cover in a thin layer of marzipan then spread more jam over that before a final covering of white ready roll fondant icing and maybe some holly leaves or Christmas cake toppers

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So that's going to wrap this up for this special food Recipe of Quick Vickys Traditional Christmas Fruit Cake, GF EF EF SF NF. Thank you very much for reading. I'm confident that you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!