Simple Way Vickys Traditional Christmas Fruit Cake, GF EF EF SF NF Recipes

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While some of you enjoy having your snack foods, as opposed to reaching for the chips try getting some nuts. Almost all nuts will have plenty of protein and you can in addition find that many nuts and seeds will even provide your system with essential Omega-3 and Omega-6. Omega-3 and Omega-6 are classified as essential fatty acids and they are essential because your body uses these kinds of fatty acids to keep your hormone levels where they should be. If you do not get the fatty acids you need your body will actually not be able to produce a few of the hormones that it needs.

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We hope you got benefit from reading it, now let's go back to vickys traditional christmas fruit cake, gf ef ef sf nf recipe. To make vickys traditional christmas fruit cake, gf ef ef sf nf you only need 16 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to prepare Vickys Traditional Christmas Fruit Cake, GF EF EF SF NF:

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

Steps to make Vickys Traditional Christmas Fruit Cake, GF EF EF SF NF:

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.

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