Gluten & Dairy Free Christmas Fruit Cake Mix

£2.50 Was £5.00 650g

  • Gluten & Dairy Free Christmas Fruit Cake Mix
  • Gluten Free Christmas Cake
  • Gluten Free Fruit Cake
  • Dairy Free Christmas Fruit Cake

This product is currently sold out.

  • Description
  • Nutritional Information
  • Ingredients
  • Instructions
  • We don’t think anyone should miss out on cake – especially at Christmas! Enjoy your Christmas cake with lashings of Gluten Free magic and a dollop of festive cheer

    Our Christmas Fruit Cake Mix provides the ultimate festive sweet treat. Packed full of dried fruits and classic Christmas spices, this wonderful traditional mix produces a deliciously moist fruit cake.

    Good to know
    NO GMO

  •  Typical Values
    Per 100g*
    Per 79.5g** 
    - of which saturates
    Carbohydrate 80g 43.9g
    - of which sugars 54.9g 30.3g
    Fibre 3.1g 1.7g
    Protein 3.3g 3g
    Salt 0.04g 0.08g

     *Cake mix as sold
    **Unbaked cake mix, as prepared using orange juice. 1/12th cake.

  • Ingredients:
    Mixed Dried Fruits (55%) (Raisins, Dates, Sultanas), Dark Brown Sugar, Rice Flour, Potato Starch, Tapioca Starch, Mixed Spices, Stabiliser (Xanthan Gum).

    Allergy Advice:
    May contain traces of nuts & peanuts.

    Store in a cool, dry place away from strong light and odours. Produce of more than one country, packed in the UK.

    CUK: GB-057-015

  • You'll need:
    • 1 x 650g Delicious Alchemy Christmas Fruit Cake Mix
    • 110g of soft unsalted butter (or dairy free alternative)
    • 2 large eggs
    • 75ml of brandy or orange juice
    • Zest of one orange (optional)  

    Before you get mixing, preheat the oven to 160C/140C for fan-assisted ovens.  Line the base and sides of a 7 inch baking tin with greaseproof paper. Make sure the paper sticks out 2.5cm (about an inch) above the rim of the tin.

    In a large bowl, mix the butter (or dairy free alternative) and zest (if using) then add in 45ml of the brandy or orange juice. Whisk the eggs separately and then add to the bowl along with the dry cake mix.

    Mix together for 2½ minutes. You can pop it all in a mixer if that’s easier.

    Once it has all come together, put the mix into your prepared tin and bake for 1 hour 45 minutes.

    Once baked to perfection, allow to cool for 20 minutes, then pierce the cake several times with a skewer and pour on the remaining 30ml of brandy or orange juice until it is all absorbed.

    Wrap up well and store until required.

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