Traditional Christmas Cake with Almond and Royal Icing. Dairy Free and Gluten Free
Preheat oven to 140C / 275 F / Gas 1.
You will need a 10" deep round tin or 9" deep square tin. Prepare tin by lining it with two layers of baking parchment/greaseproof paper.
Beat the eggs and grate the fruit zest.
Place all ingredients in a large bowl and stir with a wooden spoon until everything is well combined. It is nice to let each member of the household take turns doing this, it is a tradition we enjoy here.
Turn out mixture into tin and smooth the top with the back of a spoon.
Bake in preheated oven for 4 - 4.5 hours.
After 3.5 hours check regularly. Check cake by sliding a clean knife into one of the crevices at the top of the cake. Slide knife in diagonally. If it comes out clean then cake is ready.
Leave in tin to cool completely.
If you are going to store the cake for weeks or months:
Turn out of tin leaving grease proof paper attached to cake. Wrap in more paper and then an outer layer of tin foil and store in a cool dry place.
If you wish to ice and decorate straight away:
You must still wait for it to cool completely. Turn out of tin and remove paper.