British cuisine
Christmas cake
A rich, moist Christmas cake bursting with festive flavors and free from gluten and sugar spikes.
This British Christmas cake is a decadent treat that's both gluten-free and blood-sugar friendly. Its dense texture and sweet-tart balance make it perfect for the holiday season, served with a dollop of dairy-free whipped cream or a cup of tea.
Method
- 1
Heat oven to 160C/fan 140C/gas 3. Line the base and sides of a 20 cm round, 7.5 cm deep cake tin. Beat the butter and sugar with an electric hand mixer for 1-2 mins until very creamy and pale in colour, scraping down the sides of the bowl half way through. Stir in a spoonful of the flour, then stir in the beaten egg and the rest of the flour alternately, a quarter at a time, beating well each time with a wooden spoon. Stir in the almonds.
- 2
Mix in the sherry (the mix will look curdled), then add the peel, cherries, raisins, cherries, nuts, lemon zest, spice, rosewater and vanilla. Beat together to mix, then stir in the baking powder.
- 3
Spoon mixture into the tin and smooth the top, making a slight dip in the centre. Bake for 30 mins, then lower temperature to 150C/fan 130C/gas 2 and bake a further 2-2¼ hrs, until a skewer insterted in the middle comes out clean. Leave to cool in the tin, then take out of the tin and peel off the lining paper. When completely cold, wrap well in cling film and foil to store until ready to decorate. The cake will keep for several months.
FAQ
Is «Christmas cake» gluten-free?
It may contain gluten — check the ingredients and pick gluten-free alternatives.
How many calories and carbs are in a serving of «Christmas cake»?
One serving has 1029 kcal, 92.6 g carbs, 24.1 g protein and 61.9 g fat. The recipe makes 5 servings.
Is «Christmas cake» suitable for gestational diabetes (GDM)?
High carb load. Carb load: высокая. This is not medical advice — with GDM, check with your doctor and glucose meter.