Mary Berry Gluten Free Christmas Cake​ Recipe

This classic Mary Berry Gluten Free Christmas Cake is a delicious alternative to a traditional fruitcake, made with a blend of gluten-free flour, ground almonds, and a selection of dried fruits. This recipe creates a moist and flavorful cake that is perfect for anyone with a gluten intolerance, allowing everyone to enjoy a festive slice. It’s a rich, dense cake that can be prepared weeks in advance to mature, making it the perfect centerpiece for your Christmas table.

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Mary Berry Gluten Free Christmas Cake Ingredients

• 350g (12 oz) mixed dried fruit (sultanas, raisins, currants)
• 100g (3.5 oz) dried apricots, chopped
• 100g (3.5 oz) glacé cherries, halved
• 50g (1.7 oz) mixed candied peel
• 100ml brandy or orange juice, plus extra for feeding
• 175g (6 oz) unsalted butter, softened
• 175g (6 oz) light brown sugar
• 4 large eggs
• Zest of 1 lemon and 1 orange
• 150g (5.5 oz) gluten-free self-raising flour blend
• 75g (2.5 oz) ground almonds
• 2 tsp ground mixed spice
• 1 tsp xanthan gum (optional, for structure)

How To Make Mary Berry Gluten Free Christmas Cake

1. Soak the fruit: The night before you plan to bake, combine all the dried fruit, glacé cherries, and candied peel in a large bowl. Pour over the brandy or orange juice, stir well, cover, and leave overnight in a cool place to allow the fruit to plump up.
2. Prepare the tin: Preheat your oven to 300°F (150°C) / 130°C Fan / Gas Mark 2. Grease a deep 20cm (8-inch) round cake tin and line the base and sides with a double layer of baking parchment.
3. Mix the cake batter: In a large bowl, beat the softened butter and light brown sugar together until light and creamy. Gradually beat in the eggs, adding a little of the gluten-free flour with each addition to prevent the mixture from curdling.
4. Add the dry ingredients and fruit: Sift the remaining gluten-free flour, ground almonds, mixed spice, and xanthan gum (if using) into the bowl. Fold in gently with a spatula until just combined. Stir in the soaked fruit and the citrus zests until everything is well distributed.
5. Bake the cake: Spoon the batter into the prepared cake tin and smooth the top. Place a disc of baking parchment on top and bake in the preheated oven for about 2 to 2.5 hours, or until a skewer inserted into the center comes out clean. If the cake is browning too quickly, you can loosely cover it with foil after an hour.
6. Cool and feed: Leave the cake to cool completely in the tin. Once cold, pierce the top of the cake in several places with a fine skewer and pour a little extra brandy over it. Wrap the cake in a double layer of baking parchment, then in foil, and store it in a cool, dry place. Repeat the “feeding” process weekly to keep it moist.

Recipe Tips

• Use a good gluten-free flour blend: A quality gluten-free self-raising flour blend that contains a mix of flours and a binder like xanthan gum will give the best texture. If your blend doesn’t contain xanthan gum, adding it will help with the cake’s structure and prevent it from being crumbly.
• Double-line the tin: A long baking time at a low temperature is key to cooking a rich fruitcake without drying it out. Double-lining the tin with baking parchment insulates the cake and helps it cook evenly.
• Soak the fruit for moisture: Soaking the dried fruit overnight ensures it is plump and juicy, preventing it from absorbing moisture from the cake batter during baking and keeping your finished cake moist and delicious.
• Let it mature: The flavors of a Christmas cake get better with time. Making the cake several weeks in advance and “feeding” it with brandy will allow the spices and fruit to deepen and meld together, creating a truly special holiday treat.

What To Serve Gluten Free Christmas Cake

This rich fruitcake is wonderful on its own. For a traditional serving, you can cover it with a layer of marzipan and then top it with royal icing or fondant icing. The cake is also delicious with a simple dusting of icing sugar or with a side of strong cheddar cheese for a classic British pairing.

How To Store Gluten Free Christmas Cake Leftovers

• Refrigerate: There is no need to refrigerate the finished cake.
• Store: Once the cake has been “fed” and wrapped, store it in a cool, dry place. It will keep well for several weeks, or even a few months. Continue to “feed” it with a tablespoon of brandy every week or so to keep it moist and rich.

Mary Berry Gluten Free Christmas Cake Nutrition Facts

• Per serving (approximate):
• Calories: 380 kcal
• Total Fat: 16g
• Saturated Fat: 8g
• Cholesterol: 90mg
• Sodium: 150mg
• Total Carbohydrate: 55g
• Dietary Fiber: 3g
• Sugars: 45g
• Protein: 6g

Frequently Asked Questions

• Can I make this without alcohol? Yes, you can. You can substitute the brandy for orange juice or cold black tea. The “feeding” process can be done with the same non-alcoholic liquid.
• Why did my cake crumble when I cut it? A cake that crumbles can be a result of not using a gluten-free flour blend with a binder like xanthan gum. The xanthan gum helps mimic the properties of gluten, providing structure and elasticity to the cake.
• When should I decorate the cake? It is best to decorate the cake about a week before you plan to serve it. This allows the marzipan and icing to set properly and gives you time to finish the final festive touches.

Try More Recipes:

• Mary Berry Mini Christmas Cakes​ Recipe
• Mary Berry Traditional Christmas Cake Recipe​
• Mary Berry​ Chocolate Orange Marble Cake Recipe