FROM: Art of Gluten-Free Baking
http://artofglutenfreebaking.com
adapted from Laurie Colwin, Home Cooking
Country Christmas Cake
-adapted from More Home Cooking
Special Equipment Needed
-stand mixer, although a hand mixer will do
-9.5 or 10 inch springform pan
-parchment paper
-wax paper
-plastic wrap
Ingredients
Fruits, Jam and Sherry–you will use these one Day 1 of the process
2 1/2 lbs (1.2 kg) mixed raisins, pitted prunes, and dried figs
1/2 cup (60 g) candied orange and/or lemon peel
1/2 cup (60 g) candied cherries
2/3 cup (85 g) candied or preserved ginger
Grated zest and juice of 1 large lemon
Grated zest and juice of 1 large orange
1 tablespoon orange marmalade
1 tablespoon apricot jam
1 cup (240 ml) applesauce
2 tablespoons of sweet Sherry (or juice for a non-alcoholic version)
(you can also experiment with your own mixture of dried fruits–just be sure total weight is the same)
*******
Dry Ingredients–you will use these on Day 2 of the process
3 cups (435 g) Jeanne’s Gluten-Free All-Purpose Flour Mix
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon nutmeg
1 teaspoon allspice
1 tablespoon aluminum-free double-acting baking powder
*******
Butter, Sugar, Eggs, and Vanilla–you will use these on Day 2 of the process
1 cup (2 sticks; 8 oz; 225 g) unsalted butter, softened
1 cup (215 g) dark brown sugar
4 large or extra-large eggs
1 teaspoon vanilla extract
2 tablespoons brandy or whiskey (or juice) for adding after the cake bakes
Chop up fine and mix together the first set of ingredients (fruits, jam, and Sherry). Cover and leave in a covered bowl on the counter overnight to macerate–softening the fruit and melding the flavors. Feel free to slap the hand of anyone (say, a husband) who comes by and tries to snack on the mixture. Also, you may macerate this for a week or more. I had a chat with Kathy Casey about this, and she told me that she macerates the fruit for her fruitcakes for about a week.
Then next day (or whenever you’re ready to make the cake):
Preheat the oven to 325 degrees F/165 degrees C/Gas Mark 3
-in a medium bowl, mix the next set of ingredients (dry ingredients); set aside
-in the bowl of stand mixer, beat butter until fluffy
-add brown sugar, beat more
-add vanilla, continue beating
-add eggs, one at a time, beating after each addition
-add flour mixture, beating until just combined (do not overmix)
With a large wooden spoon, combine fruit with the batter. This requires a bit of upper body strength. Luckily, you can count this as your exercise for the day.
Grease bottom and sides of springform pan with butter. Then line the bottom of springform pan with 3 layers of parchment, and the sides with 1 layer of parchment paper
-pour in the batter
-bake at 325 degrees F for 2 hours, then reduce heat to 300 degrees F/150 degrees C/Gas mark 2 and bake another 2 hours or until tester comes out clean
-you might want to use a piece of aluminum foil as a tent over the cake for the last 2 hours–so it doesn’t burn.
Remove from oven, pierce the cake all over with a skewer and pour over it 2 TBL brandy or whiskey (you can use more if that’s to your taste)
-leave to cool in the pan
-when completely cool, remove it, peel off the parchment paper, and wrap the cake in wax paper and place it in an airtight tin (or a few layers of plastic wrap), and leave it for a few days
-When the time comes to “decant” the cake (take it out of its wrappings), it is traditional to glaze it with some nice jelly (although we just eat it as it is)
Serve on Christmas Eve or on Christmas as a rich cake. Or throughout the holiday season. Leftover slices may be toasted and eaten with butter and jam for breakfast.