Gluten Free Baileys Christmas Cake - Coeliac Sanctuary

https://www.coeliacsanctuary.co.uk/recipe/gluten-free-baileys-christmas-cake

Posted On: 8th November 2021

Do you love a good gluten free Christmas cake? How about Baileys? Both together sound like a match made in heaven? Well you are in luck with this gluten free festive delight! Yes, Baileys in gluten free! The smell of the gluten free cake and Baileys mixed together is going to have you drooling in the kitchen...we may have added a Baileys icing too. We did double the recipe and made two cakes so the whole can of condensed milk is used, so why not make one for a friend too!

Ingredients

Cake
250g dried mixed fruit
100g glace cherries
100ml Baileys Original
80g margarine or butter
60ml water
198g condensed milk (half a can)
100g gluten free plain flour
75g ground almonds
1/2tbsp mixed spice
3/4tbsp cocoa powder
1/4tsp bicarbonate of soda
1/4tsp baking powder

Icing
2tbsp apricot jam
75g marzipan
175g white fondant icing
50g icing sugar
10ml Baileys Original

Preparation Time: 30 Mins
Cooking Time: 1 Hour 30 Mins

This recipe contains

Dairy, Tree Nuts

Method

1. Place the mixed fruit and cherries in a bowl, pour over the Baileys, stir, cover and leave to sit over night. Stir once or twice in that time (don't get out of bed to do it, just when your in the kitchen!)

2. In the morning mix the fruit well, it will probably be quite thick from sitting and you will probably find no liquid is left in the bottom (don't worry if there is, that's also fine)

3. In a pan, place the margarine and water, place on a low heat and stir until the margarine has melted.

4. Pour the margarine and water mix into the fruit and stir, then add in the condensed milk and mix together well.

5. In another bowl sift together the flour, ground almonds, mixed spice, cocoa powder, bicarbonate of soda and baking powder, then fold these dry ingredients into the fruit mix.

6. Grease and line either a 2lb loaf tin or an 8inch round cake tin and pour in the cake mix. Place the tin in an oven preheated to gas mark 4 and bake for about 1hour and 30 mins, or until a skewer pressed into the middle of the cake comes out clean.

7. Once cooked, turn out onto a wire rack and allow to cool to room temperature. At this point you can either wrap in tin foil and let it sit for a few weeks, feeding the bottom with more baileys at least once a week to moisten the cake or if you are impatient you can eat it straight off, it still has the Baileys taste just won't be as strong as it would be if you keep feeding it and let it relax on the run up to Christmas.

8. When you are ready to decorate whether now or in a few weeks....Level the top of the cake out with a knife or cake wire then spread 1tbsp of apricot jam on the top of the cake.

9. Roll out the marzipan until a few mm thick and big enough to cover the cake, you don't want it to thick as it will overpower the cake. Trim off the excess with a knife, we only covered the top so just run a knife round the edge, you could cover it fully if you prefer.

10. On top of the marzipan spread another 1tbsp apricot jam to act as glue.

11. Place the fondant icing in a bowl, add the 10ml of Baileys and the icing sugar, use your hands to work it together. It will go a little sloppy and also go a beige colour rather than white. The icing sugar will bring it all back together, if it doesn't go back to its original fondant icing consistency add a little more icing sugar until its back to that rollable stage.

12. Roll out until around half a cm thick and big enough to cover the cake, then place on top, trim off the edges as you did the marzipan. Use the ball of your hand to smooth the top, rubbing gently in circular motions. Decorate the top however you like!

This recipe makes 12 slices
Nutritional info per slice