Christmas time is tricky when you have food allergies. This dairy and gluten free christmas fruit cake is rich and spicy like it should be, and really hits the spot in the holiday season.
We have been gluten free for many years, but it is only recently that my husband has given up dairy – even butter. Coconut oil is a fair substitute for butter in this recipe. Just remember to also add the salt!
Double line a 9 inch square baking tin with parchment/baking paper. This helps stop the edges from burning.
In a bowl (preferably in a stand mixer) cream the coconut oil and the sugar.
Add the eggs one at a time, beating well.
Add the vanilla, brandy/rum and mashed banana and beat well to combine.
Add everything else except the dried fruit mix and fold together well.
Add the dried fruit mix and mix in.
Pour into tin and bake for 3 1/2 hours or until a skewer comes out clean.
If you like your fruit cake to be drier, you can cook it for up to 5 hours.
You can omit the alcohol entirely and replace it with orange juice.
Don't panic if the mixture splits before you add the flour - it will come back together.
To store wrap well in baking paper then place in a sealed tin or wrap in tinfoil. This cake will store for a very long time at room temperature, and is best made at least a month in advance, but can be eaten fresh.