Gluten-free Christmas Fruit Cake Recipe

So Christmas is actually a big deal in India. When I was a kid I would go to Church with my friends just to see the ceremony and hope someone would feed the cake. Anything for cake, right? Sometimes our neighbor would get us a small cake, but then when you have a full house one small cake just doesn’t work And since I was the youngest one, sadly it was my duty to serve everyone. Deep down I wanted to grab the cake, run away to some corner and finish the cake all by myself. Huh, memories memories! Now that I can bake, I can make 10 of these fruit cakes and eat them just the way I like, that is while watching Netflix while lounging on my sofa. Just kidding!

Alcohol-free cake

The cake I have baked today is alcohol-free, i did it because i know a lot of my gluten-free followers are baking for kids and they would appreciate a recipe that is devoid of any alcohol.

How can you bake a cake with alcohol?

Actually, it is very simple, you just need to soak the dry berries, and fruits mix in alcohol (just enough alcohol to soak the fruits), fill it in a jar, close the lid, and put it in the fridge overnight. Try using red wine as it is red in colour and adds a bit of citric flavour to the cake which goes well with the orange in the cake.

Overcoming the challenge of GF baking.

If you are baking for the first time, it is absolutely ok. I do not make complicated recipes. Not so long ago, i am an inexperienced cook/baker and i hated it when people posted complicated recipes. So whenever i develop a recipe i try to make them simple, so simple that even a first-time cook/baker can use it. So if you have any worries, request you to please leave them outside the door, enter the kitchen with a fresh mind and bake this festive beauty with full confidence.

Just follow the recipe, do what I do and you will be fine.

What’s unique about Christmas fruit cake?

This cake is festive and fragrant. The moment you start making the fruit syrup with orange juice, it just feels different and smells different.

This cake is sweet but there has to be an underlying flavor some sweet-bitter too. This is what makes this cake different. To achieve this sweet bitterness we add ginger, lemon peel, etc. You can adjust the level of bitterness according to your individual preference. I have kept it a bit on the lower side because I was sharing this recipe on my blog, but when I actually bake before Christmas for my family, I like to add some more ginger and lemon peel.

Gluten-free flour for baking

I use my Gluten-free flour but I have baked this cake with readymade flour mix too and it works very well. You guys can use any all-purpose flour of your choice.

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Tips for baking this bread:

Tip 1: Use a tetra pack for orange juice, not freshly squeezed. I used Tropicana.

Tip 2: Adjust fried fruits according to your preference, there is no set rule to this. But make sure you use some cherries and berries.

Tip 3: Baking soda and baking powder, both are important.

Tip 4: DO NOT slice the cake right after taking it out from the oven. I know it is very tempting, but if you cut it while it is still warm, the cake will crumble.

Tip: Different ovens work differently, some are gas, some are electric, some big some small, so I suggest baking for 40 mins first, then check the cake center with a thin skewer, if it comes out dry then your cake is cooked, but if it doesn’t the give it 5 more mins…check again, if it still looks a bit undercooked, give it 5 more mins. Depending on the oven, the time can vary between 40-50mins.

Servings: 8-10 pieces

Time: Prep: 15 mins

Bake: 45

Total: 60 mins

Ingredients:

GF flour- 1 cup

Butter- 100 gms ( 1 small stick of Amul butter approx)

Light brown sugar: 1/2 cup+ 1/3 cup

Jaggery powder: 1/4 cup

Orange juice: 1 cup + 1/3 cup

Dried fruits mix ( cranberry, blueberry, cherry, raisins, plums)- 1.5 cups. BTW try finding candied orange and glazed cherry, they go well in this mix.

Chopped dates: 8-10

Ginger (grated)- 1 tbsp

Orange zest: of 1 orange

Lemon: chopped skin- 1tsp

Cinnamon powder- 1 tsp (optional but it adds to the flavour)

Vanilla extract: 1 tsp ( I used extract which is thick, but if you are using vanilla essence then you can use up to 1.5 tsp))

Baking powder: 1 tsp

Baking soda: 1/4 tsp

Salt: 1/4 tsp

Method:

1. In a heavy base pan, add butter, sugar, jaggery, dried fruits, chopped dates, grated ginger, lemon peel chopped (just 1 cup right now), lemon peel, and cinnamon powder (optional).
2. Bring this to a boil. and then cook on low heat for 10 minutes.
3. After 10 mins allow this mixture to cool down.
4. Now take this mixture and add 1 egg ( make sure the mix has cooled down, else the egg will scramble).
5. Mix well.
6. Add vanilla
7. Now time to add the flour, but make sure you run the flour through a sifter.
8. Add baking powder, baking soda, salt and sift them all nicely.
9. Now mix everything together- you will feel the batter to be a bit thick- this is where you add the 1/3 cup orange juice.
10. Start adding the juice but don’t add it all at once. Add a bit and them mix the batter, then add some more and check the consistency.
11. The cake batter consistency should be pancake mix-like, not thin nor thick. Check the video to see my cake batter mix.
12. Transfer it to a baking tin lined with butter and butter paper.
13. Add the batter.
14. Bake at 180C for 45 mins.
15. Let it cool down completely before you cut, or else the cake will crumble.
16. You can sprinkle some icing sugar on top, but this is completely optional.

Find my other Christmas cake here:

1. Vegetarian Christmas cake, https://glutenfreeindian.com/gluten-free-chocolate-and-ginger-christmas-cake-recipe/
2. Easiest Christmas cake: https://glutenfreeindian.com/worlds-easiest-glutenfree-christmas-cake/