It can be hard to find Christmas food to suit all dietary requirements. This gluten free Christmas cake will be a firm favourite for everyone!
Method
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Preheat the oven to 150 degrees.
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Combine all the nuts, dates, cherries, fruit together with the polenta and sugar and mix well to combine.
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In a small cup beat together the eggs and vanilla extract, then stir into the fruit mixture and stir well to combine.
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The mixture should form a stiff dough.
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Pour into a greased and lined loaf tin and bake at 150 degrees for 2 1/2 hours.
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Cool in the tin before turning out onto a wire rack.
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Gluten Free Christmas Cake is suitable for freezing. Allow the cake to cool to room temperature before double wrapping in cling wrap and freezing for up to two months.
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Wrap the cold cake in aluminium foil (to keep the moister contained) and store in the fridge until needed.
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To serve, unwrap and slice very thinly.
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Serve with brandy custard.
