Bizzibeans Gluten Free Christmas Fruitcake – Luxurious & Moist Boiled Fruit Cake with Tasty Brandy-Soaked Fruit (No Icing) for Xmas – Vegetarian & Dairy Free – Serves 20 – Round, 8”, Approx 1.4KG

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Even if the products don’t contain nuts, they may have a ‘may contain nuts’ warning due to being produced in a factory that handles nuts. So to replace it with just one specific type of flour… that’s not going to cut it at all. Definitely go for a gluten-free flour blend. Do I need weighing scales to bake your gluten-free Christmas cake?

Margarine contain: (vegetable oil (Sustainable palm oil, rapeseed oil), water, salt, emulsifier (E475), natural flavouring).

You can mix this up however you like, using amaretto or brandy and whatever quantities of mixed dried fruit that you like. Gluten-free Christmas cake recipe – my BEST EVER version that nobody would ever know is Coeliac-friendly and wheat-free. The earlier you make this before the big day, the better! It just has such a wonderful texture that reminds me of well… real Christmas cake! And I know that after one bite, you’ll be in 100% agreeance. Why bake my gluten-free Christmas cake recipe? The lightness is down to our use of sorghum flour and ground almonds as a fabulously nutritious alternative to regular wheat flour. The warmth of the ginger comes through at the end.

One of the main reasons I wrote a Christmas book is because I wanted to ensure that no gluten-free person ever has a Christmas that was as stressful and deflating as my first.I couldn’t eat a single thing, I felt like I was an inconvenience to everyone and I somehow ended up getting glutened, spending the rest of the day in pain. There does seem to be a variety of mince pies this year from regular gluten free to frangipane topped and slices which makes a nice change. It is also nice to see a couple of places have a gluten free yule log too when for the past year or so only Tesco have had this.I feel that, in the current climate, this question couldn’t be more relevant! So here’s my hard sell: If you would like to try any of these Christmas treats before you buy, please don’t forget you will be warmly welcomed to our remaining pop up shop days in 2023 before we close in Jan to reopen in March 2024. Yep! If you follow the instructions above to make this recipe dairy-free,then all you’ve got left to contend with is the eggs. An 8 inch (20cm) loose-bottomed tin is a must. – High-sided and (preferably) spring-form. This is a deep, dense cake which needs to be well supported. This is the one I use. A lot of work went into fine tuning ratios and quantities and for me, baking is all about consistency and precision. I want you to make this recipe and for it to turn out EXACTLY like mine did.

Ideally, traditional Christmas Cake should be made about 2 months before Christmas. This allows plenty of time for the cake to be ‘fed’ with booze or tea and to mature into a perfectly moist and succulent treat. However, anything from a month to two is good. Looking for the measurements? Keep scrolling until you see the recipe card for the measurements and method… We’ve not reached for any old jam – instead we’ve gone for a generous layer of Tiptree’s raspberry conserve made with 52g of fruit per 100g. Just as you wouldn’t skimp on ingredients when baking treats at home – nor do we. Being a sharing cake, it may be that you are making the Christmas Cake gluten free so that someone you know (who is gluten-intolerant) can enjoy it too. That’s absolutely brilliant and they will love you for thinking of them… But what do you need to think about other than not using wheat flour?This year I’ve decided to share my recipe step by step… I’m making it with you and sharing each stage as it happens…. And this is PART 1… The CAKE. Transfer the herbs to the bowl of caster sugar and turn them over so they are well covered in sugar. Please remember these are only the specifically free from products that are out, there will be other suitable products in the regular aisles, such as chocolates (if you don't need dairy free), crisps and even the fridge products YES! Just like my other books, ‘Gluten-free Christmas!’ contains easy swaps you can make to adapt the recipes to be dairy-free, low FODMAP, lactose-free and veggie/vegan where possible. It’s super important that as many of you can enjoy my recipes as possible, so I worked really hard on testing all of these swaps!

It is also possible however that the cake was cooked for too long. Ovens do vary and thus, so do timings. But cakes of this weight and density stay pretty hot for some time after leaving the oven and will continue to cook a little beyond removal. I am not sure of you covered the cake at all when it was in the oven? But that would also be another option of it seems to be running over time. I love the soft, moist sponge which is lighter than your traditional Christmas fruit cake but is still studded in every bite with goodies including pistachios, sultanas and chopped almonds. Be absolutely sure ALL the ingredients are gluten free – Use only certified gluten free flours and be aware that gluten is found not just in wheat, but also in barley, rye, spelt, and kamut. It’s wise to avoid oats (even gluten free ones) too, as some Coeliacs are intolerant… Line the base and sides of a 20cm/8” deep, round cake tin with a double layer of parchment or greaseproof paper and pre-heat the oven to 150°C, Fan 130°C, 300°F, Gas 2. Well… Most importantly, it tastes so good and with a texture to match, that no-one need EVER know it’s gluten free. It can be made dairy free too if you need it to be, with a simple butter for dairy free spread substitute.And… like all good Christmas Cakes, it can be made well in advance of Christmas, so that it is not only at its best for the main event, but leaves you free to plan lots of other gluten free Christmas Treats. Not all Traditional Christmas Cakes are equal – Choosing the best ingredients for YOUR cake A traditional gluten free Christmas Cake would normally have booze in it, both for flavour and preservation. But if the kids are going to eat it, then it’s fine to leave it out and soak the fruit in orange or apple juice before it is added to the cake mixture. If using fruit juice, then avoid adding more (‘feeding’) after the cake is baked and do not store for as long before eating.