Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, vickys traditional christmas fruit cake, gf ef ef sf nf. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Vickys Traditional Christmas Fruit Cake, GF EF EF SF NF is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Vickys Traditional Christmas Fruit Cake, GF EF EF SF NF is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can cook vickys traditional christmas fruit cake, gf ef ef sf nf using 16 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Vickys Traditional Christmas Fruit Cake, GF EF EF SF NF:
- Get 340 g (12 oz) gluten-free / plain flour
- Get 1/4 tsp slightly rounded xanthan gum if using GF flour
- Get 1 tsp bicarbonate of soda / baking soda
- Get 1/2 tsp mixed spice (see my separate recipe for this)
- Make ready 1/2 tsp ground cinnamon
- Take 1/4 tsp nutmeg
- Prepare 70 g (2.5 oz) sunflower spread / butter
- Make ready 170 g (6 oz) soft brown sugar
- Take 170 g (6 oz) currants
- Take 170 g (6 oz) sultanas
- Prepare 140 g (5 oz) raisins
- Make ready 55 g (2 oz) chopped glacé cherries
- Get 25 g (1 oz) chopped mixed peel
- Get Zest of 1 lemon
- Prepare 280 ml (1 cup) plus 2.5 tbsp) light coconut milk or milk of choice
- Prepare 6 tbsp Brandy / Cointreau - I use half & half!
Steps to make Vickys Traditional Christmas Fruit Cake, GF EF EF SF NF:
- Grease and line a 7 or 8 inch, deep round cake tin and preheat the oven to gas 4 / 180C / 350F
- Mix the flour, xanthan gum if using, bicarb of soda, mixed spice, cinnamon and nutmeg together in a large bowl
- Cut in the sunflower spread like you would if making pastry
- Stir in the sugar, currants, sulranas, raisins, cherries, mixed peel and lemon zest
- Add the milk and stir in just until the batter is smooth. Gluten-free batter may need up to 2 extra tablespoons of milk
- 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
- 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
- Turn out and let cool on a wire rack
- 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
- 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
- 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
So that’s going to wrap it up with this special food vickys traditional christmas fruit cake, gf ef ef sf nf recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
