Can you use gluten-free flour in Christmas cake?

Absolutely. I’ve used it in this recipe, and it holds the cake together beautifully while keeping it moist. Just make sure it’s a blend suitable for baking.

What is the best gluten-free flour for fruit cake?

I prefer a plain gluten-free flour blend that contains rice flour, potato starch, and tapioca flour. It creates a tender texture and works perfectly with fruits and nuts.

Is Mary Berry Christmas cake gluten-free?

Not the traditional version. Most classic Mary Berry recipes use wheat flour, so they’re not gluten-free unless you substitute the flour yourself.

What is the trick to gluten-free baking?

Patience and the right flour blend. I always sift the flour, add xanthan gum for structure, and don’t overmix—this keeps the cake light and avoids crumbling.

Gluten Free Christmas Cake Recipe

Description

Gluten Free Christmas Cake is a festive, moist dessert made with a mix of dried fruits, chopped nuts, ground almonds, and citrus zest, flavored with warming spices like cinnamon, nutmeg, and cloves, all combined in a tender gluten-free flour base.

Ingredients

250g mixed dried fruit (raisins, sultanas, currants)

100g chopped dried apricots

75g chopped glace cherries

100ml brandy or orange juice

200g unsalted butter, softened

200g soft brown sugar

4 large eggs

225g gluten-free plain flour blend

1 tsp xanthan gum

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1 tsp baking powder (gluten-free)

50g ground almonds

Zest of 1 orange

Zest of 1 lemon

50g chopped nuts (optional)

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Instructions

Preheat oven to 150°C (300°F). Line a 20cm round cake tin with parchment paper.

Place dried fruits, apricots, and cherries in a bowl. Pour over brandy or orange juice and let soak overnight or microwave for 2 minutes to plump.

In a large bowl, cream the butter and sugar until light and fluffy.

Add eggs one at a time, beating well after each addition.

Sift in gluten-free flour, xanthan gum, spices, and baking powder. Mix to combine.

Fold in ground almonds, citrus zests, soaked fruits, and nuts if using.

Spoon the mixture into the prepared tin and smooth the top.

Bake for 2 to 2.5 hours, or until a skewer comes out clean. Cover with foil if browning too quickly.

Allow to cool in the tin for 30 minutes, then transfer to a wire rack.

Wrap in parchment and foil to store. Optionally, feed with a little brandy weekly until Christmas.

Prep Time: 20 min
Cook Time: 2 hours 30 min
Category: Dessert
Method: Baking
Cuisine: Homemade