Bizzibeans Gluten Free Christmas Fruitcake – Luxurious & Moist Boiled Fruit Cake with Tasty Brandy-Soaked Fruit (No Icing) for Xmas – Vegetarian & Dairy Free – Serves 20 – Round, 8”, Approx 1.4KG

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Yes – tons actually! Throughout the book, I’ve clearly labelled whenever a recipe is dairy-free. And whenever a recipe isn’tdairy-free to start with, I’ve listed exactly how to make it dairy-free (if possible) for each recipe. Of course you can use a stand mixer, but you definitely don’t need to. I use an electric whisk for this recipe. Here’s a link to the electric whisk I use. In every bite, you’ve got all those wonderful festive flavours thanks to the amaretto- soaked dried fruit and marzipan, finished with sweet fondant icing. This year I’ve decided to share my recipe step by step… I’m making it with you and sharing each stage as it happens…. And this is PART 1… The CAKE.

If you would like to try any of these Christmas treats before you buy, please don’t forget you will be warmly welcomed to our remaining pop up shop days in 2023 before we close in Jan to reopen in March 2024. Our personalised and gorgeous celebration sponge cakes are a wonderful way of wishing a family member or friend happy birthday. Not only do they look great they taste delicioius too which means everyone wants a slice! Our two dimensional designs come in a varitey of bright and funky colours so give us a call if you would like to have a chat about your Mum's favouite shade. We’ve not reached for any old jam – instead we’ve gone for a generous layer of Tiptree’s raspberry conserve made with 52g of fruit per 100g. Just as you wouldn’t skimp on ingredients when baking treats at home – nor do we. I’d recommend feeding it with more amaretto or brandy every few weeks to increase the flavour as it matures. How can I tell when my gluten-free Christmas cake is done? Margarine contain: (vegetable oil (Sustainable palm oil, rapeseed oil), water, salt, emulsifier (E475), natural flavouring).

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The lightness is down to our use of sorghum flour and ground almonds as a fabulously nutritious alternative to regular wheat flour. The warmth of the ginger comes through at the end. Whilst I haven’t specifically labelled this recipe as being vegan-friendly because 4 eggs is quite a few to replace and results can vary, you’re welcome to try some of these egg replacements listed below. All I ever want to do is make the lives of gluten-free people easier and thanks to your support, I can honestly say we took on Christmas in a big way – namely a way that’ll prevent so much gluten-related disappointment and feelings of exclusion! Not surprisingly, I look forward to continuing my gluten-free crusade in the future too and I am forever grateful for your love, kind words and support.

The intro chapter contains ‘real life’ guides to surviving Christmas on a gluten-free diet.As some of you might know already, the festive period presents its own unique challenges for us gluten-free folks… fortunately I’ve learned a TON of important lessons over the last decade and documented my best tips and advice; hopefully to ensure you don’t have to learn those lessons the hard way like I did! Well… Most importantly, it tastes so good and with a texture to match, that no-one need EVER know it’s gluten free. It can be made dairy free too if you need it to be, with a simple butter for dairy free spread substitute.The alternative to juice is to sub the alcohol with cold brewed tea (without milk obvs…). You can use this to both soak the fruit AND feed the cake as it contains no additional sugar. That wasn’t so bad was it? I’m sure you want to buy 10 copies now! Does the book have dairy-free recipes in it?

Your ‘bog standard’ and old school cakes tend to use currants, sultanas, raisins, cherries and sometimes peel. Occasionally, the tradition is extended to Christmassy cranberries, figs and prunes. But choice of fruit matters… As a child, I avoided Christmas cake like the plague… I later worked out that this was because I hated too many currants and raisins in particular… both of which seemed to be the bulk of the cake. Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make that that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).

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I love the soft, moist sponge which is lighter than your traditional Christmas fruit cake but is still studded in every bite with goodies including pistachios, sultanas and chopped almonds.