Allergy free Christmas Cake
I use organic toasted coconut flakes in this allergy free Christmas cake recipe. They give the cake a lovely texture and I hope you will enjoy it.
300g Mixed fruit
60g glace cherries
25g crystallised ginger
50g stoned dates, chopped
50g candied peel
Zest of 2 oranges + juice of 1
200ml of cold tea
250g dairy free butter
250g soft light brown sugar
3 tblsp vegetable oil
300g gluten and wheat free plain flour
1tsp mixed spice
.5 tsp cinnamon
1tsp xanthan gum
1tsp gluten and wheat free baking powder
30g organic flaked toasted coconut
Preparation time: 30 minutes, and at least 2 hours or over-night for the fruit to soak.
Cooking time: 2.5 to 3 hours
Line the bottom of a 23cm round tin and grease the sides. Line the outside of the tin with grease-proof paper folded about 4 times and tie it with string to keep it on.
Place all the dry fruit into a large bowl and add the orange zest, juice and cold tea. Leave them to soak for at least 2 hours or over night. When the fruit is soaked pre heat the oven to 150 degrees Celcius (fan). Cream the butter and sugar together in a bowl until nice and fluffy. Add the oil a little at a time and beat well.
Sieve the dry ingredients into the butter mixture and beat. Add the fruit that has been soaking and the flaked coconut. Fold this in with a wooden spoon. Then spoon the mixture into the prepared tin and bake for 2.5-3 hours. Check the cake after 1.5 hours to make sure the top is not burning. If it is brown enough, place some parchment or greaseproof paper over the top. This will stop it burning. After 2.5 hours put a skewer into it and if it comes out wet leave it to cook for another half an hour. If it comes out clean, the cake is baked!
When the cake is baked leave it in the tin for 10 minutes then turn it out onto a wire rack to cool. When cooled wrap it up well in greaseproof paper and tinfoil and store it in an airtight container.
To decorate the cake, I use 500g icing sugar blended with 50mls of water.