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Gold Sequin Gluten Free Christmas Cake Recipe

Hello lovelies! I have been crazy busy of late working on a brand new project I can't wait to share with you soon! We have also been busy working on our house so I haven't had much time to check in here but as I am starting to have a little spare time I wanted to share with you new holiday decorations and some Christmas recipes from last year. So first up is my Gluten free Christmas Cake that I decorated with gold edible sequins...

Gluten Free

1 Two tier cake

Method

Gluten free 15cm (6") fruit cake

  1. Place all dried fruit and mixed peel in a bowl, pour in sherry and mix well. Cover with a clean cloth. Leave for 12 hours or overnight so fruit can absorb the sherry

  2. Preheat oven to 150 deg C (300 deg F)

  3. Grease and line tin with baking parchment

  4. Wrap newspaper/brown paper around tin and secure with baker's twine

  5. Beat butter and sugar with an electric mixer on high speed until the mixture turns a pale colour

  6. Beat in eggs slowly on medium speed

  7. Sieve flour, salt and spices into the mixture and mix slowly on low speed

  8. Fold in soaked fruit, almonds, lemon & orange zest until well mixed

  9. Pour mixture into tin, level with spatula

  10. Place sheet of grease proof paper on top, and make sure to leave a small circle missing from centre

  11. Bake for 3 hours and 15 minutes on middle shelf

  12. Place cake on a wire rack to cool

  13. When cake is completely cool, remove cake from tin

  14. Pierce cake several times with skewer

  15. Pour 3 tsp of brandy over the top of the cake (feeding)

  16. Wrap in baking parchment

  17. Wrap in foil or store in an airtight container

  18. Feed at regular intervals over the next few weeks

Gluten free 18cm (7") fruit cake

  1. Place all dried fruit and mixed peel in a bowl, pour in sherry and mix well. Cover with a clean cloth. Leave for 12 hours or overnight so fruit can absorb the sherry

  2. Preheat oven to 150 deg C (300 deg F)

  3. Grease and line tin with baking parchment

  4. Wrap newspaper/brown paper around tin and secure with baker's twine

  5. Beat butter and sugar with an electric mixer on high speed until the mixture turns a pale colour

  6. Beat in eggs slowly on medium speed

  7. Sieve flour, salt and spices into the mixture and mix slowly on low speed

  8. Fold in soaked fruit, almonds, lemon & orange zest until well mixed

  9. Pour mixture into tin, level with spatula

  10. Place sheet of grease proof paper on top, and make sure to leave a small circle missing from centre

  11. Bake for 3 hours and 15 minutes on middle shelf

  12. Place cake on a wire rack to cool

  13. When cake is completely cool, remove cake from tin

  14. Pierce cake several times with skewer

  15. Pour 3 tsp of brandy over the top of the cake (feeding)

  16. Wrap in baking parchment

  17. Wrap in foil or store in an airtight container

  18. Feed at regular intervals over the next few weeks

To decorate

  1. Place the largest cake on cake board/cake stand upside down so top is completely flat. Place the small cake on a thin cake board that will not be visible once cake is marzipanned and iced

  2. Knead marzipan into a ball. Dust icing sugar onto a hard clean surface and roll out marzipan to 5mm thick.

  3. Melt the apricot jam. Brush large cake with apricot jam Melt the apricot jam. Brush large cake with apricot jam Melt the apricot jam. Brush large cake with apricot jam Melt the apricot jam. Brush large cake with apricot jam Melt the apricot jam. Brush large cake with apricot jam

  4. Lift up marzipan using rolling pin. Place on cake and smooth out so entire cake is covered in marzipan. Cut off any excess. Repeat above steps with remaining small cake, leave to dry for 24 hours.

  5. Knead roll on icing into a ball. Dust icing sugar onto a hard clean surface and roll out roll-on icing to 5mm thick. Lift up icing using rolling pin.

  6. Place on cake and smooth out so entire cake is covered in icing. (I use a cake smoother to give it a polish and professional finish) Repeat above steps with remaining cake.

  7. Brush piping gel onto larger cake sides and adhere sugar dots to cake, leave to dry

  8. Pour a little vodka or Rejuvenator Spirit into a little pot and add Super Gold Metallic Edible Luxury Lustre Dusting Food Colour.

  9. Mix the spirit and powder till you get a smooth thick paint

  10. Paint the sugar dot covered cake with the gold paint and leave to dry. Repeat till you have full gold paint coverage.

  11. Paint the plastic deer with the gold paint and leave to dry.

  12. Place iced small cake on top of large gold iced cake. Tie ribbon round top cake and place deer in position.

Ingredients

Gluten free 15cm (6") fruit cake

  • 150g currants

  • 50g sultanas

  • 50g raisins

  • 40g cherries (glace, chopped)

  • 25g cut mixed peel

  • 2 tbsp cream sherry

  • 25g almonds (chopped)

  • 90g gluten free plain flour

  • 0.5 tsp cinnamon

  • 0.5 tsp mixed spice

  • 1 pinch salt

  • 75g butter (unsalted, at room temperature)

  • 75g brown sugar (soft)

  • 2 medium eggs

  • 0.25 lemons (grated zest)

  • 0.25 oranges (grated zest)

  • 3 tbsp brandy

Gluten free 18cm (7") fruit cake

  • 225g currants

  • 75g sultanas

  • 75g raisins

  • 60g cherries (glace, chopped)

  • 40g cut mixed peel

  • 3 tbsp cream sherry

  • 40g almonds (chopped)

  • 135g gluten free plain flour

  • 0.75 tsp cinnamon

  • 0.75 tsp mixed spice

  • 1 pinch salt

  • 115g butter (unsalted, at room temperature)

  • 115g brown sugar (soft)

  • 3 medium eggs

  • 0.5 lemons (grated zest)

  • 0.333333 oranges (grated zest)

  • 5 tbsp brandy

To Decorate

See more...

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