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Snowy pastel village Christmas Cake

I left deciding what my Christmas cake should look like till the last minute! Not my brightest idea as fruit cakes taste better when they have time to mature but I just couldn't decide what to do. So on the Friday before Christmas I got up at the crack of dawn and made a simple round Christmas cake. Later that afternoon after the cake had cooled I covered it in a layer of marzipan and decided to decorate it with little houses inspired by my vintage house Christmas tree decoration and my Christmas cake from 2009 that had four little houses on. So I started making the little houses out of roll on icing whilst I let the marzipan on my Christmas cake set a little. I also made some fondant white Christmas trees like the ones on my gluten free mint choc chip cupcakes. Unfortunately as I finished decorating my cake in the wee hours of the morning I didn't get to take any photos's along the way. So I have just included my gluten free Christmas cake recipe and the decorations and tools I used.

Gluten Free

1 Cake

Method

Gluten free 20cm 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

Ingredients

Gluten free 20cm fruit cake

  • 450g currants

  • 200g sultanas

  • 200g raisins

  • 100g cherries (glace, chopped)

  • 100g cut mixed peel

  • 3 tbsp brandy

  • 75g almonds (chopped)

  • 350g gluten free plain flour

  • 1 tsp cinnamon

  • 1 tsp mixed spice

  • 0.5 tsp salt

  • 275g butter (unsalted, at room temperature)

  • 225g brown sugar (soft)

  • 5 medium eggs

  • 1 lemons (grated zest)

  • 1 oranges (grated zest)

  • 3 tbsp brandy

See more...

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