I’m a firm believer that being on a gluten free diet should not (a) force you to miss out on festive favourites or (b) compel you to pay extortionate amounts to buy teeny tiny gluten free versions of these treats in the shops. To that end, here is a recipe for a gluten free Christmas cake. It’s easy to make, tastes great and I defy anyone to tell you that they can ‘taste it’s gluten free.’ Merry Christmas everyone.

Makes a 6″(15cm) round cake 

Ingredients

175g currants

125g sultanas

50g raisins

40g glacé cherries (quartered)

40g chopped almonds

40g mixed cut peel

Zest of one orange

Juice of one orange

125g GF plain flour

1/2 tsp xanthan gum

1/2 tsp mixed spice

1/4 tsp nutmeg

25g ground almonds

75g margarine

90g soft brown sugar

1/2 tbsp treacle

1tsp glycerin

2 eggs

Brandy (1+tbsp according to taste)

Method

1) Put the dried fruits, nuts, orange juice and zest in a bowl.

2) In a separate bowl, cream together the margarine, treacle and sugar.

3) Add the eggs and beat.

4) Sieve the flour, xanthan gum, spices and ground almonds into the mixture and fold in.

5) Stir in the dried fruit mixture and glycerin.

6) Put into a lined tin and level the top out.

7) Bake on 140*C for 90 mins and then test with a skewer. If the skewer comes out clean, the cake is cooked. If not, return it to the oven and test it at 15 min intervals.

8) Allow to cool on a wire rack.

9) If you want to you can pour brandy over the top of the cake, 1 tbsp at a time, over the next couple of days until it’s as tipsy as you want it to be.

10) Decorate the cake to your taste.