Hogmanay GF Seed Cake
Recipe type: Holiday Dessert
Cuisine: Scottish
Prep time: 
Cook time: 
Total time: 
  • ¾ cup butter, softened
  • ¾ cup natural sugar
  • 3 eggs
  • ¾ cup Gluten Free Cake Flour or *Quick Bread Flour (recipe for my blend is below)
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • 2 tbsp. sliced almonds
  • 1 ½ tbsp. caraway seeds
  • Zest of 1 lemon
  • 1 tbsp honey
  • 1 tbsp whiskey, plus 1 tsp. for icing
  • Juice of ½ lemon
  • 3 oz powdered sugar
  1. Preheat oven to 350. Use an ungreased loaf or cake pan, or make into muffins.
  2. Poke holes in the cake to absorb the lemon and whiskey glaze[/caption]
  3. Cream together the butter, sugar and eggs.
  4. Sift the flour, baking powder and baking salt together.
  5. Add the almonds, lemon zest and caraway seeds.
  6. Add the liquid ingredients to the dry and stir until combined.
  7. Pour into a lined cake or loaf pan or into muffin cups. I find silicon muffin cups are fantastic for gluten free baking!
  8. Bake at 350 for 40 – 45 minutes until a toothpick inserted comes out clean.
  9. Poke holes all over the surface of the cake with a skewer.
  10. Mix the powdered sugar, lemon juice and whiskey together and pour over the cake, allowing it to soak in.
*Chef Christy’s Gluten Free Quick Bread Flour Blend
50% tapioca, 30% white rice, 20% untoasted buckwheat flour
Recipe by King's Taste Productions at https://askchefchristy.com/2015/12/30/1703/