My Simple Spelt fruit cake transformed into the best gluten-free Christmas Cake. This gluten-free Christmas fruit cake recipe is made with a combination of buckwheat, ground almonds, dried fruit, pineapple, brown sugar, butter, spice, baking powder and baking soda. It is super moist and an alcohol-free Christmas cake recipe. Don't worry it is still super moist, due to the crushed pineapple added to the fruit mixture. If you prefer a dash or two of alcohol add 1-2 tablespoons after the fruit is cooked.
If you don't have access to buckwheat flour then swap out for gluten-free flour or your gluten-free flour combination like tapioca, oat flour or rice flour.
Make this Christmas Cake a week before you need it as the cake stay moist for week's wrapped in a sealed container.
Why not bake this cake for a loved one as a homemade baking gift? Looking for an easy homemade alternative to a Gluten-free store-bought Christmas pudding then try this easy one-pot Gluten-free Christmas Cake recipe.
This cake is perfect served warm with custard or ice cream instead of a Christmas pudding.
Takes = 20 minutes (or prepare the fruit the night before)
Bakes = 1.35 hours
Makes = 20 serves in a 23cm (9 inch) cake tin or 20cm (8 inch)Equipment = large bowl, medium saucepan and 23cm (9 inch) spring form cake tin + baking paper
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#buckwheatcake #glutenfreefruitcake #glutenfreechristmascake #moistglutenfreechristmascake #noalcoholchristmascake
Takes = 20 minutes (or prepare the fruit the night before)
Bakes = 1.35 hours
Makes = 20 serves in a 23cm cake tin
Equipment = large bowl, medium saucepan and 23cm (9 inches) springform cake tin + baking paper
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Chapters
0:00 how to make the best ever gluten-free Christmas cake
0:30 add butter, fruit, spices and sugars
1:47 boil then simmer for about 10 mins then cool
2:40 add in baking soda then cool add alcohol now if you'd like
3:09 preheat the oven and prepare cake tin
3:50 add in eggs
4:10 fold in almonds
4:45 sift in flour and baking powder
6:10 pour the mixture into a cake tin
6:55 bake for 40 mins. oven 180˚C, 160˚C fan.
7:10 cover with foil and cook for an extra 40 mins
7:30 how to check your cake is cooked
7:50 reveal, let it cool slightly before removing the ring
8:44 how to problem solve a Christmas Cake to add sheen to the top
10:19 taste test
11:48 outro
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Recipe link
[ Ссылка ]
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Ingredients
Dried fruit* – 500g, 1 lb 2 oz (about 2 cups depending on your fruit)
Crushed pineapple – 440g, 1 lb can
Light Brown Sugar – 90g, 3.2 oz (about 1/2 cup packed)
Caster Sugar – 100g, 3.5 oz (about 1/2 cup)*I forgot this in my video tutorial
Unsalted chopped butter – 125g, 4.4 oz (about 1/2 cup)
Large eggs (beaten) – 2
Buckwheat flour (or your choice) – 180g, 6.3 oz
Ground Almonds – 70g, 2.5 oz
Baking powder – 2 tsp
Bicarbonate of soda – 1 tsp
Mixed spice – 1 tsp
Ground cinnamon – 1tsp
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