It’s time to make Christmas cake! My traditional Christmas cake, the one that has been called The Christmas Cake that People Actually Eat, contained wheat flour.
Since I’ve gone gluten-free, I’ve continued to make it. I just didn’t eat any. I didn’t need the extra calories, anyway. Sometimes I made it out of spelt flour. I’ve had a hard time feeding my family anything made with regular wheat since reading Wheat Belly by Dr. William Davis.
This year, I decided that it was time to develop a gluten-free version that is just as good as the traditional Christmas cake. I’ve experimented with combinations of various flours. Charlie has been enjoying the practice cakes! I’ve promised our kids that I will save a variety for them to try when we go to visit them over the Christmas Holiday.
For best flavour and moisture, Christmas cake needs to sit for 4 to 6 weeks after you make it. Hallowe’en is my reminder that it’s time to get my ingredients and make my Christmas cake. I’m happy to say that I’ve come up with a version that is just as good as the original, and I’m presenting that here.
A Healthier Christmas Cake
Charlie and I have also been trying to cut back on our sugar intake. While I was experimenting with Christmas cake, we thought it would be nice to try one that’s made with dried fruit rather than the usual candied fruit. The result is delightful! You’ll find the recipe for it here. In fact, it will probably become our preferred fruitcake.
Gluten-Free Christmas Cake
However, for those of you who aren’t ready for that big a change (You know who you are!), I’ve kept the same candied fruits that I’ve been using for years in this recipe.