Freefrom Naomi’s Wheat, Gluten and Dairy Free Christmas Cake
Wheat & gluten free; can be dairy & soya free

Naomi Devlin practices as a homeopath in Dorset. She has suffered from a number of health/dietary problems but has always been a keen cook so has combined pleasure with necessity to develop a number of wheat and/or dairy-free recipes most of which she also ensures are suitable for diabetics trying monitor their glycaemic load.
The recipe for this cake is based on one that Naomi developed for YOU Magazine - and is published courtesy of YOU.

Glycaemic information
GL stands for glycaemic load. Those with diabetes or trying to lose weight should try to limit their GL per meal to 15 GLs maximum. This will help stabilise blood sugar levels.
Cut into 8 slices = 11 GLs per slice or
10 slices = 8.8 GLs per slice

170g / 6 oz pitted prunes
115g / 4 oz dried apple rings
115g / 4 oz dried apricots
1 small apple grated
85g / 3 oz fruit sugar
170g / 6 oz soft butter or dairy-free spread
3 large eggs (4 medium)
85g / 3oz ground almonds
85g / 3oz rice bran
50ml (double measure) / 2fl oz brandy
1-2 oranges
1 tsp vanilla extract
1 tsp gluten/wheat-free baking powder (baking soda)
(or 1/2tsp bicarb and 1 tsp cream of tartar)
1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp fresh grated nutmeg

The day before you intend to make the cake, chop the dried fruit roughly in a food processor - or by hand. Put into a bowl and pour over the brandy - it will not cover the fruit. Leave to soak overnight, giving it a little stir when you are passing.
Line a 20cm deep cake tin (8" cake pan) with a double layer of brown paper, bottom and sides. Finish this with a layer of greaseproof (waxed) paper.
Alternatively, double line the inside of the tin (pan) with greaseproof (waxed) paper and tie a few sheets of carefully folded newspaper around the outside with ovenproof string. Do not let any of the paper touch the sides of the oven though!
Set the oven to 150C/300F/Gas mark 2.
Cream the butter or spread and fruit sugar and stir in the chopped fruit, zest from 1 orange, grated apple, vanilla and spices. In a separate bowl whisk the eggs together until they are well mixed and stir them into the mixture a bit at a time. Don’t worry if it looks a bit curdled – it will be fine!
Stir in the ground almonds, rice bran, and baking powder (baking soda) until a smoothish mixture is formed. Finally, squeeze the juice from half the orange and stir into the mixture to make a soft dropping consistency (add more if it seems at all stiff – you may need up to 2 oranges). Pour into the prepared tin and level the surface lightly.
Bake for 1-2 hours until a skewer comes out clean.
As soon as the tin is cool enough to touch, put a piece of foil tightly over the top and leave till completely cold (this softens the top of the cake). Un-mould and wrap in a
double thickness of foil. Keep it for 1-2 weeks in an airtight tin before eating.
Do not ice this cake, but instead enjoy it with some thick double (heavy) cream or Greek yogurt (cow, goat, sheep or soya, depending on what you can eat) for an indulgent guilt free treat.

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