This Christmas cake ensures everyone can have a slice, free from wheat, gluten, soya, peanuts and dairy, and can be made alcohol, egg and nut free too…just plenty of Christmassy flavour.
- 140 g dairy-free, soya-free margarine (I use Ole margarine)
- 80 g castor sugar
- 3 large eggs, beaten
- 2 bananas (200 g), puréed
- 50 ml brandy
- 115 g brown rice flour
- 100 g sorghum flour (I use Maltabella)
- 5 ml bicarbonate of soda
- 10 ml cream of tartar
- 400 g fruit cake mix
- 25 g red glacé cherries, quartered
- 25 g green glacé cherries, quartered
- 5 ml grated orange rind
- 50 g blanched almonds, chopped
- 100 ml brandy
- Cream the margarine and sugar until light and fluffy.
- Gradually beat the eggs into the creamed mixture.
- Stir in the banana puree and brandy.
- In a separate bowl, sift the dry ingredients together twice.
- Add the fruit cake mix, cherries, grated rind and chopped almonds to the dry ingredients and combine.
- Stir the fruit and dry ingredient mixture into the egg, sugar and margarine mixture – form a soft batter.
- Spoon the batter into a greased 20 cm diameter cake tin.
- Bake at 160°C for 1½ hours.
For a tree nut free version: substitute pumpkin seeds for the almonds.
For an egg free version: substitute 1 tablespoon of ground flax seeds and 3 tablespoons of water for 1 egg.
Adapted from South African Cookbook for Allergies and Food Intolerance by Hilda Lategan