Christmas Fruit Cake

Traditional Christmas Fruit Cake

Christmas Fruit Cake
Prep time:
Cook time:
Total time:
Serves: 12
Traditional Christmas Fruit Cake
  • 8 oz glace cherries, chopped, drained
  • 2 oz candied orange peel, finely chopped
  • 7 oz stoned dates, finely chopped
  • Zest from 1 lemon
  • ½ cup raisins
  • 2 Tbsp rum
  • 1 Tbsp Amaretto
  • 1 Tbsp Cointreau
  • ½ cup butter or margarine
  • ¾ cup sugar
  • 4 eggs, beaten well
  • 1½ tsp Parisian essence
  • ½ cup almonds, chopped
  • 1 cup GF flour mix
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp xanthan gum or guar gum
  • 1 Tbsp mixed spice (blend of cinnamon, nutmeg, clove, ginger and allspice)
  1. Combine cherries, candied peel, dates, zest and raisins in a bowl. Cover with liqueur and let soak for 30 minutes. Drain the liquid (reserve) and set aside.
  2. Cream together the butter and sugar, then add eggs in one at a time. Stir in the Parisian essence, the fruit mixture, and the almonds. Set aside.
  3. In another bowl, mix together the flour, baking powder, salt, xanthan gum, and spices. Then mix in with the wet ingredients, stirring until just combined.
  4. Pour batter in a greased/lined 8” pan and bake 300°F for 1 and ¾ to 2 hours, or until a skewer inserted into the center of the cake comes out clean (if the top of the cake begins to brown too quickly, loosely cover it with aluminum foil).
  5. Remove the cake from the oven and pour on the reserved liqueur while the cake is still very hot.
  6. Cool for 30 minutes, then turn out on a wire rack to cool completely. Frost with almond flavored icing if desired.
Parisian essence is a syrup made from sugar and water. It has a burnt smoky flavor, and is black in color.

 [hr]FAQ: What Alcohol is Gluten Free?


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