Bake a Gluten Free Christmas Cake

Directions

1. Line the base and sides of a 20cm/8” deep, round cake tin with a double layer of parchment or greaseproof paper and pre-heat the oven to 150°C, Fan 130°C, 300°F, Gas 2.
2. Take a 300mm/12” square of parchment, fold the corners to meet in the middle, press to make folded flaps. This will be used to help stop the top of the cake burning.
3. Measure out the cherries, chop them in half and put them into a large mixing bowl.
4. Weigh the mixed dried fruit and almonds into the bowl.
5. Grate the lemon, squeeze the juice and add these to the bowl.
6. Add the brandy or fruit juice and stir to combine.
7. Measure the flour and mixed spice into another bowl, stir to mix and set aside.
8. Put the butter and sugar into a large mixing bowl and beat together until light and fluffy.
9. Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.
10. Add the prepared flour and beat again well. Stir in the prepared fruit.
11. Tip the mixture into the prepared tin, pushing it down and smoothing the top.
12. Place the prepared parchment paper square over the cake tin with the folded flaps pointing down. The paper should loosely cover the tin when it goes into the oven.
13. Bake for 2 – 2¼ hours and allow the cake to cool in the tin for 12 hours.