chocolate tia maria christmas cake – gluten free

chocolate tia maria christmas cake
Yields 1
A rich chocolate flavoured fruit cake with a hint of coffee, packed to the brim with fruit and nits
Prep Time
45 min
Prep Time
45 min
  1. 350g pitted prunes chopped up into small pieces
  2. 250g fruit cake mix
  3. 175g cranberries
  4. 175g soft butter
  5. 170g dark muscovado sugar
  6. 170ml honey
  7. 125ml tia maria plus extra for pouring onto the baked cake
  8. juice and finely chopped zest of 2 oranges
  9. 1 teaspoon mixed spice
  10. 2 tablespoons cocoa powder
  11. 3 eggs beaten
  12. 150ml gluten free flour
  13. 75g ground almonds
  14. 1½ teaspoons baking powder
  15. ½ teaspoon bicarbonate of soda
  16. 1 teaspoon xanthan gum if your flour mix does not contain it already
  1. Preheat the oven to 150ºC and prepare your baking tins, by lining the bottom and the side with baking paper. This recipe makes either one large cake or 3 smaller ones.
  2. Place the fruits, butter, sugar, honey, Tia Maria, orange juice and zest, spice and cocoa powder into a saucepan and bring to a very gentle simmer, stirring continuously as the butter melts. Allow the fruit to simmer for 10 minutes and then take off the heat leaving to stand for at least 30 minutes.
  3. Once the fruit mix has cooled a little, add the beaten eggs, flour, ground almonds, baking powder and bicarbonate of soda to the mix with a wooden spoon and combine well.
  4. Pour this batter into the cake tins and place in the oven.
  5. A large cake will take about 1¾ – 2 hours and smaller cakes will take about 1 – 1¼ hours. The cake will look a little shiny and sticky on the top and this is fine. They should be firm to the touch and not be wobbly. If they look like they are burning and are not cooked yet cover them with a piece of tin foil and keep baking.
  6. I like to pour a few extra capfuls of Tia Maria onto the warm cake to give it a wonderful coffee boozy touch.
  7. This cake keeps very well for weeks in a cake tin, as any good christmas cake should. I have even frozen left overs for a few months and had a little taste of christmas later in the year.
  8. To convert this recipe to a non-gluten free cake simply leave out the xanthan gum and use the same quantity of normal flour. Reduce the baking powder to ½ teaspoon and you should be good to go.
  9. You can also add 1½ cups chopped pecan nuts or walnuts to the recipe, giving the cake a nutty dimension.
  10. Decorate the cake as desired or simply gobble it up as it is, straight from the oven.
Amanda In The Kitchen

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