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Gluten-free Christmas cake
Fruit and vegetables
2
oranges
, washed and dried
Tins, packets and jars
4–5 tbsp
apricot jam
Cooking ingredients
150g/5½oz
raisins
150g/5½oz
sultanas
150g/5½oz
currants
125g/4½oz
glacé cherries
, washed, dried and quartered
75g/2¾oz chopped mixed
peel
200g/7oz dark brown soft sugar
2 tbsp
date
nectar
1 tsp gluten-free
baking powder
2 tsp
mixed spice
1 tsp ground
cinnamon
¼ tsp freshly grated
nutmeg
pinch ground
cloves
100g/3½oz
ground almonds
75g/2¾oz blanched
almonds
, roughly chopped
pinch
salt
500g/1lb 2oz
marzipan
icing sugar
, for dusting
750g/1lb 10oz
fondant icing
edible gold, silver and pearl
sugar
balls
Baking and patisserie
125g/4½oz gluten-free plain flour
Dairy, eggs and chilled
200g/7oz unsalted
butter
, at room temperature, plus extra for greasing
4 medium
eggs
, lightly beaten
Other
6 tbsp
brandy
½ tsp xanthan gum
edible gold lustre powder
Back to recipe
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