Bizzibeans Gluten Free Christmas Fruitcake – Luxurious & Moist Boiled Fruit Cake with Tasty Brandy-Soaked Fruit (No Icing) for Xmas – Vegetarian & Dairy Free – Serves 20 – Round, 8”, Approx 1.4KG

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Yes! 99% of these recipes are exclusive to this book. As with all my books, the one thing I want everyone to feel is that they got amazing value for their money. Though I’m not opposed to going all out at Christmas, this recipe book doesn’t use tons of super expensive ingredients. It just isn’t in my nature as a home cook and baker! Whilst I haven’t specifically labelled this recipe as being vegan-friendly because 4 eggs is quite a few to replace and results can vary, you’re welcome to try some of these egg replacements listed below.

A rich vine fruit cake, slowly baked with a generous splash of seasonal cheer - and top iced with seasonal marzipan and fondant icing. Yes! I’ve clearly labelled whenever a recipe is suitable for vegetarians or vegans. If it isn’t veggie/vegan to start with, I’ve also included instructions on how to adapt it, if possible – which most of them are! Line the base and sides of a 20cm/8” deep, round cake tin with a double layer of parchment or greaseproof paper and pre-heat the oven to 150°C, Fan 130°C, 300°F, Gas 2. Looking for the measurements? Keep scrolling until you see the recipe card for the measurements and method…If you intend to cut holly leaves from the green fondant icing, I’d recommend using holly leaf cutters. Otherwise it can actually be quite fiddly and time consuming! Does this recipe need xanthan gum? This is not a nut-free recipe as it uses almonds and ground almonds. However, you can always feel free to leave out the blanched almonds and replace the ground almonds with more flour. Yes and I wouldn’t recommend leaving xanthan gum out of this one. You’ll see xanthan gum in a lot of my recipes as it’s an essential ingredient in gluten-free baking. One aspect we manufacturers have always had to allow plenty of time for is NPD aka New Product Development. Getting a cake (or any other item) “shop ready” is a multi step process. Coming up with a flavour combination is the easiest part.

Ideally, traditional Christmas Cake should be made about 2 months before Christmas. This allows plenty of time for the cake to be ‘fed’ with booze or tea and to mature into a perfectly moist and succulent treat. However, anything from a month to two is good. Even if the products don’t contain nuts, they may have a ‘may contain nuts’ warning due to being produced in a factory that handles nuts.If stored correctly (double lined in baking paper and foil in an airtight container), this cake will last up to 3 months. Hopefully the crumbiness didn’t ruin your experience too much. And I hope the above helps a little.

The Food Explorers Club (FEC) is a membership club operated by Yumbles Media Ltd and gives all members great benefits when shopping on Yumbles.com.If enough people ask me for a low FODMAP Christmas fruit cake, I’ll gladly whip one up for you! Is your gluten-free Christmas cake recipe nut-free? If you’re dairy-free, lactose-intolerant, low FODMAP, vegetarian or vegan, there’s a TON of tips on how to adapt my recipes to be friendly to all of the above, if possible. I always want my recipes to be as accessible to as many people as possible!

In other posts, I share my recipe for easy home-made 4-ingredient Marzipan (which tastes way better than the shop-bought stuff) and then offer my Christmas Star decoration and lots of other decoration inspiration too. Please remember these are only the specifically free from products that are out, there will be other suitable products in the regular aisles, such as chocolates (if you don't need dairy free), crisps and even the fridge products So to replace it with just one specific type of flour… that’s not going to cut it at all. Definitely go for a gluten-free flour blend. Do I need weighing scales to bake your gluten-free Christmas cake?Either way, be sure to wrap the cake tightly in baking paper and foil once baked and cold and preferably store in an airtight container between ‘feedings’ and until ready to decorate and eat. Stored correctly, it should last at least 3 months. Can I make this cake dairy free or vegan? Even with the few recipes which don’t provide a veggie or vegan option, they can still usually easily be adapted to be so using the right gluten-free and vegan alternative – so please don’t think it’s impossible! Does the book have low FODMAP recipes in it? What about lactose-free? Ultimately, this is YOUR Christmas cake however… So be as flexible as you wish and choose whatever you love… Although it’s always good to have some of the traditional fruit fare in there, and the fruit must be dried and weighed to an agreed total, the rest is down to choice. Other optional additions could include everything from dried apple or pineapple to walnuts and pecans.