Christmas Cake No Nuts Recipe

Ed Bradley

2 min read

·

21-11-2024

42

0

Share

The holidays are a time for togetherness, festive cheer, and of course, delicious treats! For those with nut allergies or simply a preference for nut-free baking, a traditional Christmas cake can sometimes feel out of reach. Fear not! This recipe delivers all the rich, spiced flavor of a classic Christmas cake without a single nut.

A Nut-Free Twist on Tradition

This recipe maintains the moist, fruity essence of a traditional Christmas cake while ensuring it's safe and enjoyable for everyone. We've substituted the usual nuts with extra dried fruit and a touch of warming spice, creating a delightful alternative that’s both delicious and inclusive.

Ingredients:

• 175g softened unsalted butter
• 175g soft brown sugar
• 4 large eggs
• 175g self-raising flour
• 1 tsp baking powder
• 1 tsp mixed spice
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• Zest of 1 orange
• 200g mixed dried fruit (sultanas, raisins, cranberries, currants – be sure to check labels for nut-free certification)
• 50g glace cherries, chopped
• 1 tbsp brandy or rum (optional)
• Icing sugar for dusting (optional)

Instructions:

1. Preheat & Prepare: Preheat your oven to 150°C (130°C fan/Gas Mark 2). Grease and line a 20cm round cake tin.
2. Cream Butter & Sugar: Cream together the softened butter and brown sugar until light and fluffy.
3. Add Eggs: Gradually beat in the eggs one at a time, mixing well after each addition.
4. Dry Ingredients: In a separate bowl, sift together the flour, baking powder, mixed spice, cinnamon, and nutmeg.
5. Combine: Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
6. Fruit & Flavor: Stir in the mixed dried fruit, glace cherries, orange zest, and brandy (if using).
7. Bake: Pour the batter into the prepared tin and bake for 2-2 ½ hours, or until a skewer inserted into the center comes out clean.
8. Cool: Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
9. Dust & Serve: Once cool, dust with icing sugar (optional) and serve.

Tips for Success:

• Fruit Soaking: For an even richer flavor, soak the dried fruit in the brandy or rum for a few hours, or even overnight, before adding it to the batter.
• Check for Doneness: Use a skewer or toothpick to check if the cake is baked through. If it comes out with moist crumbs attached, bake for a little longer.
• Storage: Store the cooled cake in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

This nut-free Christmas cake is a guaranteed crowd-pleaser, perfect for sharing with family and friends during the holiday season. Enjoy!