Phil Vickery's gluten and dairy-free Christmas cake

I actually prefer this version of a Christmas cake. The texture is just the same, if not better and it’s delicious. It’s best to soak the fruit in the whisky and lemon juice overnight; it makes a real difference to the texture of the cake.

Phil's in the kitchen with his recipe for a Christmas cake that's gluten and dairy free - he guarantees it tastes no different and will fool every cake connoisseur.

Make it now, top it up with booze weekly and the fruit will mature and be perfect by Christmas Day.

Serves: 1 x deep, 18 cm round or square cakePreparation: 20 minutes, plus overnight soakingCooking: 1½ - 2 hours

Ingredients

For the Gluten free flour mix

Makes 1 kg

300g fine cornmeal (maize) as fine as possible500g brown rice flour200g cornflour

For the Christmas cake

75g currants75g sultanas350g raisins50g candied peel150mls whisky (you will need to check the label to ensure it is gluten free)zest and juice of one small lemon150g gluten-free flour mix B1 level tsp gluten-free baking powder1 level tsp xanthan gum1tsp mixed spice1tsp allspice150g Stork block margarine, soft150g soft dark brown sugar3 medium eggs, room temperature50g ground almonds2tbsp rice or almond milk50g almonds, blanched100g natural coloured glace cherries, halved and washed1tbsp black treacle1tbsp honey

For the top

2tbsp apricot jam150g mixed glace fruits; e.g. cherries, almonds and pecan halves or traditional marzipan and white icing of your choice

Dairy-free brandy frosting (optional)

6-8 persons125g soft trans fat free margarine125g icing sugar4-6 tbsp brandy or more if you want2 tbsp lemon juice2 tsp vanilla extract2 pinches nutmeg

Method

For the Gluten free flour mix

Mix all the flours together very thoroughly or put into a food processor and pulse until mixed, if yours has a large enough capacity. Store in an airtight container.

For the Christmas cake:

Place the dried fruit and mixed peel in a pan, add the whisky and lemon juice, zest and bring up to the boil. Take the pan off the heat, cover and leave to soak overnight.

Preheat the oven to 150°C gas 2. Line the base and sides of a round or square 18cm cake tin with a double layer of baking paper, including a tall collar sticking up.

Sift the flour, baking powder, xanthan gum and spices together. Cream the margarine and the sugar until fluffy and light. Gradually add the eggs alternately with the flour and then the ground almonds. Stir in the milk, to give you a softish mixture.

Mix in all the remaining fruit and nuts. Finally stir in the treacle, honey and give the whole cake mix a thoroughly good stir. Spoon the mixture into the tin, level, and bake in the low temperature for about 1½ - 2 hours or until a skewer inserted comes out “clean”. Leave to cool in the tin.

Decorating the cake can be anything you like, but an easy suggestion would be to decorate with a glossy fruit and nut top. Warm some smooth apricot jam and brush the surface of the cake. Arrange, or pile of glace fruits and nuts over the top and brush over a second layer of jam to glaze. Now all you need is a big bow to put round the sides.

If you want to freeze the cake: When cold, remove it from the tin, wrap in greaseproof paper and two thick layers of foil and store in an airtight container. Freeze for up to nine months.

For the brandy frosting

Simple, just mix everything together and blend well. Then serve at room temperature.