Easiest Way to Cook Appetizing Vickys Traditional Christmas Fruit Cake, GF EF EF SF NF

Posted by MAU 7

Jumat, 14 Februari 2020

Vickys Traditional Christmas Fruit Cake, GF EF EF SF NF. Great recipe for Vickys Traditional Christmas Fruit Cake, GF EF EF SF NF. Mix the flour, xanthan gum if using, bicarb of soda, mixed spice, cinnamon and nutmeg together in a large bowl. Sooji Atta Fruit Cake (Whole Wheat Rava Fruit Cake) - Christmas Special Vickys Traditional Christmas Fruit Cake, GF EF EF SF NF..

Christmas cake in the UK is a traditional fruit cake, with plenty of dried fruit, cherries, flaked almonds and citrus. I've used wholewheat flour, olive oil, and no added refined sugar to make a more natural, less refined #festive cake. #helpfulcooks. A Traditional Christmas Fruit Cake is tasty and moist and is baked in most homes and gifted to friends and family. You can have Vickys Traditional Christmas Fruit Cake, GF EF EF SF NF using 16 ingredients and 11 steps. Here is how you cook it.

Ingredients of Vickys Traditional Christmas Fruit Cake, GF EF EF SF NF

1. You need 340 g (12 oz) of gluten-free / plain flour.
2. Prepare 1/4 tsp of slightly rounded xanthan gum if using GF flour.
3. Prepare 1 tsp of bicarbonate of soda / baking soda.
4. It's 1/2 tsp of mixed spice (see my separate recipe for this).
5. It's 1/2 tsp of ground cinnamon.
6. Prepare 1/4 tsp of nutmeg.
7. It's 70 g (2.5 oz) of sunflower spread / butter.
8. You need 170 g (6 oz) of soft brown sugar.
9. It's 170 g (6 oz) of currants.
10. You need 170 g (6 oz) of sultanas.
11. You need 140 g (5 oz) of raisins.
12. You need 55 g (2 oz) of chopped glacé cherries.
13. You need 25 g (1 oz) of chopped mixed peel.
14. Prepare of Zest of 1 lemon.
15. Prepare 280 ml (1 cup) of plus 2.5 tbsp) light coconut milk or milk of choice.
16. You need 6 tbsp of Brandy / Cointreau - I use half & half!.

This recipe for Christmas fruitcake is different and is healthy!! It is a revamped version of the traditional fruitcake. Dried apricots, figs, dates, sultanas, raisins, and a whole l. Cake and Baking Pan Size Conversions.

Vickys Traditional Christmas Fruit Cake, GF EF EF SF NF step by step

1. Grease and line a 7 or 8 inch, deep round cake tin and preheat the oven to gas 4 / 180C / 350F.
2. Mix the flour, xanthan gum if using, bicarb of soda, mixed spice, cinnamon and nutmeg together in a large bowl.
3. Cut in the sunflower spread like you would if making pastry.
4. Stir in the sugar, currants, sulranas, raisins, cherries, mixed peel and lemon zest.
5. Add the milk and stir in just until the batter is smooth. Gluten-free batter may need up to 2 extra tablespoons of milk.
6. Pour into the cake tin. Try and push the batter down a bit in the middle of the tin to encourage a more even rise while it bakes.
7. Bake in the middle of the oven for 1 hour, then turn the heat down slightly to gas 3 / 160 / 325F for another 45 minutes or until the cake has pulled in from the sides of the tin and a skewer inserted in the middle comes out clean and dry.
8. Turn out and let cool on a wire rack.
9. When completely cooled, prick all over the cake top with a cocktail stick and spoon 2 tablespoons of the Brandy / Cointreau evenly over. I find it easiest to do this back in the tin lined with clean parchment paper.
10. Wrap and store in an airtight container for a week then repeat the pricking and 2 tbsp Brandy feeding. Do this until the Brandy is gone. At the end of the final week the cake is ready to eat! This cake will keep for up to 4 weeks from the day it's baked, 3 weeks for the gluten-free version so the GF is best made I feel on the 4th of December to make it perfect for Christmas Day.
11. If you want to you can spread some apricot jam over the top of the cake and cover in a thin layer of marzipan then spread more jam over that before a final covering of white ready roll fondant icing and maybe some holly leaves or Christmas cake toppers.

Fruit Bread Recipes Raisin Loaf Raisin Loaf. Turning a classic mushroom risotto into a mushroom and asparagus risotto is as easy as it sounds: just add asparagus. Breakfast sausage pork and chickpea soup. Spicy Italian pork sausage gives this soup a kick, but you can also substitute sweet Italian sausage. The cooking liquid of chickpeas, unlike that of most other beans, is so good-tasting that it makes the basis of a decent soup.

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