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Gluten Free Christmas Cake

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Gluten Free Christmas Cake
Gluten Free Christmas Cake

You will need

  • 500g Spiced Bread Mix
  • 1200g mixed dried fruit
  • 2 cups brown or coconut sugar
  • 1Tbsp syrup (date or golden)
  • 2 oranges, juice and zest
  • 225g butter
  • 1tsp baking soda
  • 2 eggs, beaten
  • ½ cup grog (brandy, rum, port or any random bottles that need using up). For an alcohol free option use ½ cup strong black tea.
Prep Time 45 minutes
Total Cook Time 3½ hours
Difficulty Easy
Ingredients 9
Nut free
Sugar free
Yeast free
Gluten free

Every family has Christmas traditions that have been passed through the generations. Our Christmas Cake recipe is a family one that has been adapted to cater for our coeliac family. Traditionally we make it in October, this lets the flavour fully develop by cutting time in December.

In to a medium sized pot add the mixed dried fruit, sugar, syrup, orange zest, butter and baking soda. Mix the orange juice with water to make up to 2 cups of liquid, add to the pot. Bring it to the boil and gently simmer for 3 minutes. Transfer to a large bowl and leave to cool.

Once cool, mix in the Spiced Bread Mix, eggs and ½ cup of grog. Mix until well combine and don’t forget to make a wish while mixing!

Double line a 25cm cake tin with baking paper. Preheat your oven to 150°C.

Bake approx. 2½ hours or until the skewer comes out clean. If in doubt, edge on the side of caution and bake for a little longer. If the top starts to burn, cover the top of the cake with baking paper and continue to cook.

Brush the top of the cake while still hot with some more grog.

Store in an airtight container or wrap in a wax wrapper/glad-wrap in a cool place. You can continue to brush weekly with more grog.

For all the flavours to develop it is best to bake at least 6 weeks before Christmas.

Happy Christmas!



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