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Sparkling Peach and mint gluten free Christmas cake recipe and tutorial

I finished decorating my Christmas cake yesterday and now it sits on my dessert table awaiting all the other sweet treats...
I decided to make a small three tier cake, with the largest cake being only 15cm wide and the smallest 10cm. I decorated the three tiers with edible gold sprayed doves to match my Brambleberry fabric from Elephant in my Handbag.com. I loved how they turned out and they were really easy to do using dove plunge cutters.
But it took me ages to decide what to do on the very top, I knew it needed to be something Christmassy as it wasn't looking especially Christmas like. So I tried spraying my plastic deer in the edible gold spray paint and it worked! All I needed now was a Merry Christmas sign, so rather than trying to squeeze it on to the small cake I made washi tape bunting and used gold letters to spell out "Merry Christmas". I love how it turned out and believe me it was super easy to do...

Gluten Free

3 Cakes

Method

Gluten free fruit cake - 3 tiered, 15cm, 12.5cm, 10cm

  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 tins with baking parchment

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

  5. Beat in eggs slowly on medium speed

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

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

  8. Pour mixture into tin, level with spatula

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

  10. Bake for between 1.5 -2 hours on middle shelf, removing the 10cm cake first, then the 12.5cm cake, followed lastly by the 15cm cake

  11. Place cakes on a wire rack to cool

  12. When cakes are completely cool, remove cakes from tins

  13. Pierce cakes several times with skewer

  14. Pour 1 tsp of brandy over the top of the cakes (feeding)

  15. Wrap in baking parchment

  16. Wrap in foil or store cakes in airtight containers

  17. 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 medium and small cakes on thin cake boards that will not be visible once cakes are 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

  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 medium and small cake, leave to dry for 24 hours.

  5. Start by adding a little food colouring to your icing and knead till the colour is even. 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 cakes.

  7. Place iced medium cake on top of large iced cake.

  8. Brush or pipe a small line of royal icing round base of large cake. Push gold pearls in to icing, creating a string of pearl effect. Repeat above steps on to medium cake. See photo for detail.

  9. Now placed iced small cake on top of medium cake and add sugar pearls as before.

  10. Knead roll on icing into a ball. Dust icing sugar onto a hard clean surface and roll out roll-on icing to 3mm thick. Using the smallest dove plunge cutter, cut out doves and place on a icing sugar dusted plate.

  11. Spray fondant doves with edible gold spray paint. You will need a couple of coats to get an even colour. Leave to dry.

  12. Using a small brush apply a little royal icing to the back of the gold doves and attach to the iced cakes in a random pattern. Brush edible glitter using a damp brush on to the fondant icing between the doves.

  13. Spray plastic deer with edible gold spray paint and leave to dry.

  14. Apply royal icing to top of smallest cake and use a fork to make into peaks. Place deer in centre and sprinkle icing with sugar snowflake shapes, peach sugar pearls and edible glitter.

  15. Make washi tape bunting as the washi tape bunting tag tutorial and tie it on to washi tape covered bamboo sticks. Push bamboo sticks in to decorated cake.

Ingredients

Gluten free fruit cake - 3 tiered, 15cm, 12.5cm, 10cm

  • 400g currants

  • 175g sultanas

  • 175g raisins

  • 100g cherries (glace, chopped)

  • 65g cut mixed peel

  • 3 tbsp cream sherry

  • 65g almonds (chopped)

  • 275g gluten free plain flour

  • 1 tsp cinnamon

  • 1 tsp mixed spice

  • 1 pinch salt

  • 225g butter (unsalted, at room temperature)

  • 225g brown sugar (soft)

  • 4 medium eggs

  • 1 lemons (grated zest)

  • 0.5 oranges (grated zest)

  • 3 tbsp brandy

See more...

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