Gluten Free Dairy Free Traditional Christmas Fruit Cake

Christmas time is tricky when you have food allergies. This dairy and gluten free Christmas fruit cake is rich and spicy like it should be, and really hits the spot in the holiday season.

We have been gluten free for many years, but it is only recently that my husband has given up dairy – even butter.  Coconut oil is a fair substitute for butter in this recipe. Just remember to also add the salt!

I like to ice our cake with almond paste and white fondant icing.

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Dana's Gluten Free + Dairy Free Christmas Fruit Cake

Yield: 1

Prep Time: 20 minutes

Cook Time: 3 hours 30 minutes

Total Time: 3 hours 50 minutes

Christmas time is tricky when you have food allergies. This dairy and gluten free christmas fruit cake is rich and spicy like it should be, and really hits the spot in the holiday season.

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Ingredients

• 12 oz Coconut Oil, 340g
• 12 oz Brown Sugar, 340g
• 5 medium Eggs
• 1 medium Banana, mashed
• 2 teaspoons Vanilla Essence
• 1/2 teaspoon Table Salt
• 2 Tablespoons Rum or Brandy, or 1 teaspoon of essence/imitation
• 2 teaspoons Ground Cinnamon
• 1 teaspoon Ground CLoves
• 2 teaspoon Mixed Spice
• 1 teaspoon Xantham or guar gum
• 12 oz Gluten Free Baking Mix, 340g
• 2 lb Mixed Dried Fruit, 1kg

Instructions

1. Pre-heat your oven to 250F/120C
2. Double line a 9 inch square baking tin with parchment/baking paper. This helps stop the edges from burning.
3. In a bowl (preferably in a stand mixer) cream the coconut oil and the sugar.
4. Add the eggs one at a time, beating well.
5. Add the vanilla, brandy/rum and mashed banana and beat well to combine.
6. Add everything else except the dried fruit mix and fold together well.
7. Add the dried fruit mix and mix in.
8. Pour into tin and bake for 3 1/2 hours or until a skewer comes out clean.

Notes

If you like your fruit cake to be drier, you can cook it for up to 5 hours. You can omit the alcohol entirely and replace it with orange juice. Don't panic if the mixture splits before you add the flour - it will come back together. To store wrap well in baking paper then place in a sealed tin or wrap in tinfoil. This cake will store for a very long time at room temperature, and is best made at least a month in advance, but can be eaten fresh.

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Dana’s Gluten Free + Dairy Free Christmas Fruit Cake – Christmas time is tricky when you have food allergies. This dairy and gluten free christmas fruit cake is rich and spicy like it should be, and really hits the spot in the holiday season. – Coconut Oil (340g), Brown Sugar (340g), Eggs, Banana (mashed), Vanilla Essence, Table Salt, Rum or Brandy (or 1 teaspoon of essence/imitation), Ground Cinnamon, Ground CLoves, Mixed Spice, Xantham or guar gum, Gluten Free Baking Mix (340g), Mixed Dried Fruit (1kg), , Pre-heat your oven to 250F/120C; Double line a 9 inch square baking tin with parchment/baking paper. This helps stop the edges from burning.; In a bowl (preferably in a stand mixer) cream the coconut oil and the sugar.; Add the eggs one at a time, beating well.; Add the vanilla, brandy/rum and mashed banana and beat well to combine.; Add everything else except the dried fruit mix and fold together well.; Add the dried fruit mix and mix in.; Pour into tin and bake for 3 1/2 hours or until a skewer comes out clean.; ; – If you like your fruit cake to be drier, you can cook it for up to 5 hours.

You can omit the alcohol entirely and replace it with orange juice.

Don’t panic if the mixture splits before you add the flour – it will come back together.

To store wrap well in baking paper then place in a sealed tin or wrap in tinfoil. This cake will store for a very long time at room temperature, and is best made at least a month in advance, but can be eaten fresh. – Baking – Sweet – Christmas – Cook – Gluten Free – Recipe