Christmas Pudding Cake Recipe

Emma’s Gluten Free Christmas Pudding Cake

There is lots of talk about Christmas Puddings and Christmas Cakes being out of fashion so a delightful half way house might be just the thing. Emma has developed this incredibly moreish, light cake incorporating the full flavours of Christmas but without the stodge. If you don’t have the time to make your own, this delectable cake is available to pre-order from the Nutbourne Vineyards Cellar Door as one of Emma’s special Christmas products →

Ingredients For 24cm cake tin
400ml Stout Beer
400g Sultanas
150g Dried Cranberries
150g Dried Dates, stoned and sliced
100g Glace Cherries, quartered
80ml Brandy
2 Oranges, zest and juice
200g Butter, at room temperature
200g Soft Brown Sugar
125g Ground Almonds
50g Cornflour
1 Tablespoon Mixed Spice
4 Eggs, beaten
100g Dark Chocolate, grated

Method

Put the stout into a small pan over a moderate heat, bring to the boil, reduce by half. Put all the dried fruits and cherries into a mixing bowl, pour over the hot stout, add the brandy and orange, leave to marinate overnight.

Brush the cake tin with oil, line the inside with greaseproof paper, then wrap a double layer of paper around the outside tied with string – this will protect the edge of the cake from burning.

Beat the butter and sugar together with an electric hand whisk until light and fluffy. Mix the almond cornflour, spice and grated chocolate together. Slowly whisk this mixture into the butter and sugar, then start to beat in the eggs, a little at a time, until it is all incorporated.
Lastly stir in the fruits, along with the marinade.

Spoon the cake mix into the bake tin, bake in a preheated oven at 150°C for 3 hours.
Check the cooking by pushing a skewer into the middle to see if it comes out clean. Cook for an extra half hour if the centre is still sticky.
Remove the cake from the oven, leave to cool for half an hour before removing from the tin. Transfer onto a wire rack and allow the cake to cool completely.

Dust with a little icing sugar to make it Christmassy. It is the perfect partner for English Sparkling Wine, especially Nutty Vintage!