GLUTEN FREE CHRISTMAS CAKE

[Yvonne (Vonnie) Mostat, RN]

This may be too early for Christmas Cake. For those of you who still use "Risky brandy or rum" be prepared for an outbreak. I use the flavoring, and though it still contains alcohol it is only 35% alcohol. To make ahead in November, wrap it in in cheesecloth for a month prior to Christmas. A lot of people start their entertaining at the end of November and often require two Christmas cakes.

I prefer the spring form round pan and line it with parchment paper leaving a 2" overhang in order to get the cake out in one piece

This cake is started with a gluten free carrot cake, no dairy and non GMO.  "The Bakiing Co. Gluten free Gourmet Cake Mix" was perfect, no dip in the middle, and surprisingly says on the front "Made with real carrots!" (I wonder what other type of carrots there are?

For the top of the Christmas Cake I purchased Marzipan from a baking supply store here in Langley, and followed it up with Royal Icing which covered the top perfectly. I decorated it in the center with some artificial holly branches - not cheap ones but one with some berries on it. I traced some parchment paper for the bottom of the springform pan and left 2" for the overhang

1/4 Cup of raisins   (I used the light colored raisins, but was told by my husband to use the dark raisins next time

1/4 Cup of slivered almonds  (Don't use the whole almonds or someone will break their teeth)

1/4 Cup of red glazed cherries - (if you like glazed cherries that much you can use some green glazed cherries too

1/4 Cup of chopped dates (chopped finely) if you like dark Christmas cake then use dark raisins and put in more chopped dates

1/4 Cup of candied peel

1/4 Cup of chopped dried apricots

2 eggs beaten well  (I added gluten-free rum flavoring (which according to my husband's Mother was a travesty)

She used to bake her Christmas cakes 3 - 4 weeks earlier, prior to Christmas, soaked them in brandy or rum and covered them well with cheesecloth nd keep them in a cool dry place. I did not have the time to do that and we had already eaten so much Christmas cake with the clinical trials. (HA HA)

To ensure I did not have the fruits drop to the bottom while baking I coated them well with some of the dry carrot cake. You can use gluten free flour for coating but I found it left a residue on the bottom of the cake.  You do not need to use that much of the Gourmet cake mix just to toss the fruit.

I baked it at 325 degrees this past Christmas and checked the middle with a toothpick to ensure it came out clean. I found that 350 degree oven was too hot in my oven anyway

Let it cool in the pan for a good 10 minutes before endeavoring to remove it to a cake rack.  Christmas cake is notorious for splitting in the middle.

[Scott Adams]

Perfect timing! Thank you for this recipe!