I love a moist, fruity Christmas cake, resplendent with frosted icing, almond-rich marzipan and not forgetting the little snowmen or Father Christmas figures that adorn a traditional cake. But, that can be its downfall sometimes, it’s just too heavy and loaded with excess sugar. It’s a shame when a freshly baked fruit cake comes out of the oven smelling of booze, butter, spices and vine fruits only to be covered, and I often think it’s much better to leave it ‘naked’ and not bother with all the sugar-coated extras.
So, what is needed is a new style Christmas cake, one that looks the part – still a beautifully extravagant centrepiece, but that is also more refined, where the fruit is allowed to shine and take centre stage. It has to be special enough for the big day, but in a fruitier way! Enter my gluten-free Christmas cake recipe, topped with gently baked tropical fruits, as well as assorted nuts and a honey glaze. Tie a large festive ribbon around the cake and voila, you have a very special cake that all of your family and friends can eat.
I think you will all agree it looks beautifully rich and indulgent with its fruit and nut topping, but it’s still Christmassy enough for the tea time table, with a glass of sherry perhaps!
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