Use your choice of dried fruit, citrus zest and booze (or even tea) and get your Easy Christmas Cake Gluten Nut and Alcohol Free made up to three months in advance.
In addition, we have used a great variety of spices and fruits that makes a yummy Christmas Cake.In fact, this cake eats very well as it is but if your want to use some of fruit juice from your store cupboard, you can ‘feed’ it by making small holes in the top and bottom with a cocktail stick and spoon in a couple of tablespoons of the juice then it wrap it in double baking parchment and foil or store in an airtight tin.
If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.
In addition, nothing says Christmas like a nice spice cake.
This recipe is one that you will return to time and time again. Furthermore, the cupcakes doesn’t go dry around the edges.
As a general rule, it’s best to get baking around two or three months before Christmas. This gives you plenty of time to let it mature and ‘feed’ your Christmas Cake regularly as the big day approaches.
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Ingredients Easy Christmas Cake Gluten Nut and Alcohol Free
1. Place all dried ingredients into a bowl, stir together with your choice of liquid. Either use cooled brewed strong tea or fresh orange juice. Leave overnight to soak in an sealed airtight container. If you are using orange juice or fresh juice then keep ingredients in the fridge.
2. Preheat oven to 140 C Fan, 150 C, Gas mark 2.
3. You will need to prepare your cake mix.
4. Then, place Stork margarine or butter and sugar in a large mixing bowl. Beat until light and fluffy.
5. Beat in eggs one by one with the dark treacle.
6. Take bowl away from the mixer, fold in flour, spices and the soaked fruits.
7. Then, place in a greased and double lined 20cm (8 inch) round cake tin. Smooth top with back of a wet metal spoon, with a dip in the centre.
8. Bake on middle shelf of preheated oven 150°C, 140°C fan, Gas mark 2.
9. Check cake after first 2 ½ hours, then at regular ½ hourly intervals until cooked.
10. Allow to cool on a cooling rack before removing from tin.
11. Marzipan: Brush the cake with apricot jam.
12. Roll out the marzipan into a circle large enough to cover the cake and using some icing sugar to prevent sticking.
13. Then, lace over the cake and smooth over the top and sides. Trim edges.
14. Allow marzipan to dry 48 hours before icing.
15. Knead the white icing on a work surface dusted with icing sugar until soft and pliable. Roll out icing to about 7.5cm (3 inches) larger all round than the top of the cake.
16. Place over cake and smooth over evenly until the cake is completely covered. Trim icing at bottom of cake.