Go Back

Gluten-free Christmas Cake

With this recipe, no-one can tell it's gluten-free.
Prep Time 1 d 20 mins
Cook Time 3 hrs 30 mins
Servings 12


  • 1 kg dried mixed fruit and peel
  • 150 ml Brandy or sherry I use sweet sherry
  • 2 oranges zest and juice
  • 1 tbsp black treacle
  • 100 g glace cherries cut in half
  • 200 g dark brown sugar
  • 250 g unsalted butter
  • 4 large free range eggs
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 2 tsp ground mixed spice
  • 200 g gluten-free plain flour
  • 50 g ground almonds
  • 50 g whole almonds flaked if you don't like whole nuts


The Day Before

  • Place the dried fruit, cherries, orange zest & juice and soak in a large mixing bowl with the brandy or sherry. Do this for 24 hours and stir every three.

Final prep before making the cake

  • Firstly Preheat the oven to 150'C / 130'C Fan / Gas Mark 2. 
  • Now double line the cake tin with greaseproof paper. By double lining you reduce the risk of burning. I always grease the side of the tin with butter to help hold the paper up.

No lets make the cake batter

  • In a separate mixing bowl, add the butter, treacle and sugar. Mix with an electric mixer. Then beat in one egg at a time. The cake batter may look split but this is nothing to worry about.
  • Sift in the flour and mix in the ground almonds, whole or flaked almonds and spices.
  • Pour in the soaked fruit and stir in until combined. It will look a lot of fruit but its worth it.

Bake the cake

  • Pour the cake batter into the lined tin and cover the top of the cake. Bake for 3hours and remove the the top cover. Bake for a further 30minutes. Check to see if the cake is cooked by inserting a knife. No batter should come out and the knife clean. (some smears may appear from the fruit). If you require to bake further, check every 15 minutes.

Once baked

  • Allow to fully cool down, wrap in foil and store in an airtight tin. Every two weeks unwrap the cake and pour over a tablespoon of brandy or sherry. this is called feeding the cake.