This gluten-free Christmas fruit cake is packed with delicious fruit and a rich, boozy flavor. It’s just like a traditional Christmas cake but without gluten. Even people who don’t need gluten-free will love it!
Ingredients
For the Fruit & Nuts
- 100g currants
- 75g raisins (Flame raisins are juicier)
- 150g sultanas (Try Turkish sultanas)
- 75g dried cranberries
- 125g glacé cherries (cut into quarters)
- 100g dried blueberries
- 100g dried apricots (chopped)
- 50g dried figs (chopped)
- 75g dried prunes (chopped)
- 50g crystallized ginger (chopped)
- 80g mixed nuts (e.g., almonds, pistachios)
- Zest and juice of 1 orange
- Zest and juice of 1 unwaxed lemon (about 100 ml juice)
- 150 ml brandy (or apple brandy, Cointreau, Amaretto, whisky, or cold tea/apple juice)
- 2 tsp vanilla extract
For the Cake Sponge
- 175g gluten-free flour blend (e.g., GFA rice-free Blend B)
- 125g ground almonds (almond meal)
- 2 tsp ground xanthan gum (or psyllium husk)
- 1 tsp gluten-free baking powder
- 2 tsp mixed spice powder
- 1 tsp ground cinnamon
- ½ tsp allspice
- 275g unsalted butter (or dairy-free block like Stork, melted)
- 1 tbsp runny honey
- 220g brown sugar (soft light brown and coconut sugar mix works well)
- 4 large eggs (room temperature, lightly beaten)
- 50 ml of the same alcohol used in the cake (or cold tea)
Instructions
- Prepare the Fruit Mixture
- In a large bowl, add the dried fruit, chopped nuts, orange zest and juice, lemon zest and juice, alcohol, and vanilla extract.
- Stir everything together and cover the bowl. Let it soak for 24 hours at room temperature, stirring occasionally.
- Prepare the Cake Tin
- Line an 8-inch (20cm) deep cake tin with non-stick baking parchment. You can double the parchment layers for better protection. Line the base with two circles of parchment.
Gluten-Free Christmas Fruit Cake
Making the Cake
- Mix Dry Ingredients
- In a separate bowl, mix the gluten-free flour, ground almonds, xanthan gum, baking powder, mixed spice, cinnamon, and allspice. Set aside.
- Make the Cake Batter
- Preheat your oven to 150°C (300°F) (or 130°C for fan ovens).
- In a large mixing bowl, whisk the melted butter, honey, brown sugar, and eggs until fully combined.
- Add the dry ingredients and soaked fruit mixture. Stir everything together until smooth.
- Bake the Cake
- Pour the batter into the prepared cake tin and smooth the top.
- Bake for 1½ to 2 hours. Check if it’s done by inserting a skewer into the center. If it comes out clean, the cake is ready. Depending on your oven and the batter’s texture, it may take up to 2½ hours. If so, keep checking with the skewer and feel for firmness.
- Once baked, remove from the oven and let the cake cool completely in the tin.
After Baking
- Cool & “Feed” the Cake:
- Once the cake is completely cool, carefully remove it from the tin and take off the parchment from the bottom.
- Place the cake on a fresh piece of parchment and poke it all over with a skewer.
- Brush the cake with 50 ml of brandy (or any alcohol you used in the cake) or cold tea. Drizzle or syringe the liquid into the holes.
- Once the liquid has soaked in, wrap the cake tightly in a double layer of parchment and foil.
- Store & Feed the Cake:
- Store the wrapped cake in an airtight container.
- Every couple of weeks, “feed” the cake by brushing it with more alcohol or cold tea. Wrap it back up tightly each time.
- Allow at least a week between the last feeding and adding marzipan and icing. This helps the surface of the cake dry fully.
Tips
- This cake contains alcohol, so it is only for adults.
- You can also use cold tea or juice if you prefer not to use alcohol.
- For best results, feed the cake 3 to 4 times over several weeks to make it extra moist and flavorful.
Nutrition (per serving)
- Calories: 388.3 kcal
- Carbohydrates: 52.5g
- Protein: 5.4g
- Fat: 17.6g
- Sugar: 33.8g
- Fiber: 5.3g
- Vitamin A: 622.9 IU
- Vitamin C: 7.7 mg
- Calcium: 82.8 mg
- Iron: 1.7 mg
