This Mary Berry Gluten-Free Christmas Cake is a rich, fruity, and moist cake that’s perfect for the holiday season. Packed with dried fruits, spices, and a splash of brandy, this gluten-free version of the traditional Christmas cake doesn’t compromise on flavor or texture.
What is Mary Berry Gluten-Free Christmas Cake?
Mary Berry’s gluten-free Christmas cake is a variation of the classic holiday fruitcake made without traditional wheat flour. Instead, it uses gluten-free flour to create a moist, dense cake filled with dried fruits, nuts, and warm spices. The cake can be prepared weeks in advance, allowing the flavors to deepen as it matures, making it the perfect centerpiece for any Christmas celebration.
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Why You Should Try This Recipe
- Gluten-free: Ideal for those with gluten intolerance or Celiac disease.
- Rich and festive flavors: Packed with dried fruits, nuts, and spices, it captures the essence of the holiday season.
- Make-ahead cake: This cake can be baked weeks in advance, allowing the flavors to mature.
- Versatile: You can customize the dried fruit mixture to your liking.
- Moist and delicious: Despite being gluten-free, this cake is rich, moist, and full of flavor.
Ingredients Needed to Make Mary Berry Gluten-Free Christmas Cake
- 225g gluten-free self-raising flour: Ensures the cake rises while keeping it gluten-free.
- 100g ground almonds: Adds moisture and texture to the cake.
- 350g mixed dried fruit (sultanas, raisins, currants): The heart of the Christmas cake.
- 100g dried apricots (chopped): Adds sweetness and texture.
- 100g glacé cherries (halved): For a festive touch and added sweetness.
- 50g mixed peel: Adds a citrusy burst of flavor.
- 175g unsalted butter (softened): Provides richness and moisture.
- 175g light brown sugar: Sweetens the cake and adds a caramel flavor.
- 4 large eggs: Binds the ingredients and provides structure.
- Zest of 1 lemon and 1 orange: Adds freshness and a citrusy note.
- 2 tsp mixed spice: A blend of warm spices that gives the cake its festive flavor.
- 100ml brandy (plus extra for feeding): Adds depth of flavor and helps preserve the cake.
- 50g chopped almonds or walnuts: Adds a nutty crunch to the cake.
Equipment Needed
- Mixing bowls: These are used to combine the dry and wet ingredients.
- Electric mixer: To cream the butter and sugar together.
- 8-inch round cake tin: For baking the cake.
- Baking paper: To line the cake tin.
- Skewer: For testing if the cake is done.
Instructions to Make Mary Berry Gluten-Free Christmas Cake
Step 1: Preheat the oven
- Preheat your oven to 150°C (130°C fan). Grease and line an 8-inch round cake tin with baking paper.
Step 2: Prepare the dried fruit mixture
- In a large bowl, combine the mixed dried fruit, chopped apricots, glacé cherries, and mixed peel. Add 50ml of the brandy and stir well. Cover and let the mixture soak while you prepare the other ingredients.
Step 3: Cream the butter and sugar
- In a separate large mixing bowl, cream together the softened butter and light brown sugar using an electric mixer until light and fluffy.
Step 4: Add the eggs
- Gradually add the eggs one at a time, beating well after each addition. If the mixture begins to curdle, add a spoonful of the gluten-free flour to help bring it together.
Step 5: Mix the dry ingredients
- In another bowl, sift the gluten-free flour and mix in the ground almonds, mixed spice, lemon zest, and orange zest.
Step 6: Combine the wet and dry ingredients
- Gradually fold the flour mixture into the creamed butter and sugar mixture. Stir until well combined. Then fold in the soaked fruit mixture and chopped nuts, making sure everything is evenly distributed.
Step 7: Bake the cake
- Spoon the cake mixture into the prepared cake tin, leveling the top with a spatula. Bake in the preheated oven for 2½ to 3 hours, or until a skewer inserted into the center comes out clean. If the top of the cake begins to brown too quickly, cover it loosely with foil.
Step 8: Cool and feed the cake
- Allow the cake to cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely. Once cooled, pierce the top of the cake with a skewer and feed it with a tablespoon of brandy. Wrap the cake in baking paper and foil, and store it in an airtight container. Feed the cake with a little more brandy every week until Christmas.
What Goes Well With Mary Berry Gluten-Free Christmas Cake
- Marzipan and icing: A traditional layer of marzipan followed by royal icing gives the cake a classic festive look.
- Whipped cream: A dollop of lightly sweetened whipped cream adds richness.
- Custard: Warm custard complements the spiced flavors of the cake.
- Cheese: A slice of sharp cheddar cheese pairs beautifully with the rich fruitiness of the cake (a classic pairing in some regions).
- Tea or coffee: Serve with a cup of tea or coffee for a comforting treat.
Expert Tips for Making the Best Mary Berry Gluten-Free Christmas Cake
- Make it ahead: Christmas cake tastes better with time, so make it a few weeks in advance to allow the flavors to mature.
- Feed the cake regularly: For a moist and flavorful cake, feed it with brandy or another spirit every week until Christmas.
- Don’t overmix the batter: Mix just until the ingredients are combined to avoid a dense cake.
- Cover the cake during baking: If the cake is browning too quickly, cover it with foil to prevent it from burning.
- Customize the fruit: You can substitute any of the dried fruits with your favorites like cranberries, figs, or dates.
Easy Variations of Mary Berry Gluten-Free Christmas Cake
- Nut-free version: Omit the chopped nuts and add more dried fruit to keep the cake nut-free.
- Alcohol-free version: Replace the brandy with orange juice or apple juice for a non-alcoholic cake.
- Spiced rum cake: Swap the brandy for spiced rum for a different depth of flavor.
- Dairy-free option: Use dairy-free butter alternatives to make the cake dairy-free as well.
- Chocolate Christmas cake: Add 50g of cocoa powder to the dry ingredients for a chocolate twist on the classic Christmas cake.
Best Practices to Store Mary Berry Gluten-Free Christmas Cake
- Store in an airtight container: Wrap the cake in baking paper and foil, and store in an airtight container in a cool, dry place.
- Feed the cake weekly: For a moist and flavorful cake, feed it with a tablespoon of brandy every week.
- Refrigeration not required: The alcohol helps preserve the cake, so it doesn’t need to be refrigerated.
- Freeze for later: You can freeze the cake for up to 6 months. Wrap it well in cling film and foil before freezing.
Best Practices to Reheat Mary Berry Gluten-Free Christmas Cake
- Serve at room temperature: This cake is best served at room temperature, so no reheating is needed.
- Microwave individual slices: If you prefer it warm, you can microwave slices for 10-15 seconds on low power.
- Oven method: Reheat larger portions by wrapping them in foil and placing them in a preheated oven at 150°C for 10-15 minutes.
How Can I Make Mary Berry Gluten-Free Christmas Cake Healthier?
- Reduce sugar: You can reduce the sugar slightly without sacrificing too much flavor.
- Use less dried fruit: Reduce the amount of dried fruit to lower the overall sugar content.
- Opt for low-fat dairy: If using butter, you can substitute it with a low-fat dairy alternative to reduce the fat content.
- Skip the marzipan: Marzipan and icing can add extra calories, so you can skip it for a lighter version.
- Add whole almonds: Use whole almonds instead of ground almonds for added texture and fiber.
Nutrition Value (per serving):
- Calories: 320 kcal
- Carbohydrates: 45g
- Protein: 5g
- Fat: 13g
- Saturated Fat: 6g
- Sugar: 35g
FAQs
Can I make gluten-free Christmas cake without alcohol?
Yes, you can make gluten-free Christmas cakes without alcohol. Simply replace the brandy with orange juice or apple juice in the recipe. The fruit will still soak up the liquid, and the cake will remain moist and flavorful.
How long does gluten-free Christmas cake last?
Gluten-free Christmas cake can last up to 2-3 months if stored properly. Wrap it in baking paper and foil, then store it in an airtight container in a cool, dry place. Feeding it weekly with brandy or juice will help it stay moist.
Can I freeze gluten-free Christmas cake?
Yes, you can freeze gluten-free Christmas cake. Wrap the cake tightly in cling film and foil, and freeze it for up to 6 months. Thaw it at room temperature before serving.
Why is my gluten-free Christmas cake crumbly?
Gluten-free cakes can be crumbly if there’s not enough binding. Make sure to use the right amount of eggs and ground almonds in the recipe to help hold the cake together. Letting the cake rest and mature can also improve its texture.
Final Words
This Mary Berry Gluten-Free Christmas Cake is a perfect festive treat for the holiday season. With its rich flavor and moist texture, it’s sure to be a hit with everyone at your Christmas table, gluten-free or not. The dried fruits, nuts, and warm spices make it a comforting and nostalgic dessert that you’ll want to bake year after year. Enjoy!
More By British Baking Recipes
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Mary Berry Gluten Free Christmas Cake
- Prep Time: 30
- Cook Time: 135
- Total Time: 2 hours 45 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s gluten-free Christmas cake is a variation of the classic holiday fruitcake made without traditional wheat flour. Instead, it uses gluten-free flour to create a moist, dense cake filled with dried fruits, nuts, and warm spices. The cake can be prepared weeks in advance, allowing the flavors to deepen as it matures, making it the perfect centerpiece for any Christmas celebration.
Ingredients
- 225g gluten-free self-raising flour: Ensures the cake rises while keeping it gluten-free.
- 100g ground almonds: Adds moisture and texture to the cake.
- 350g mixed dried fruit (sultanas, raisins, currants): The heart of the Christmas cake.
- 100g dried apricots (chopped): Adds sweetness and texture.
- 100g glacé cherries (halved): For a festive touch and added sweetness.
- 50g mixed peel: Adds a citrusy burst of flavor.
- 175g unsalted butter (softened): Provides richness and moisture.
- 175g light brown sugar: Sweetens the cake and adds a caramel flavor.
- 4 large eggs: Binds the ingredients and provides structure.
- Zest of 1 lemon and 1 orange: Adds freshness and a citrusy note.
- 2 tsp mixed spice: A blend of warm spices that gives the cake its festive flavor.
- 100ml brandy (plus extra for feeding): Adds depth of flavor and helps preserve the cake.
- 50g chopped almonds or walnuts: Adds a nutty crunch to the cake.
Instructions
Step 1: Preheat the oven
Preheat your oven to 150°C (130°C fan). Grease and line an 8-inch round cake tin with baking paper.
Step 2: Prepare the dried fruit mixture
In a large bowl, combine the mixed dried fruit, chopped apricots, glacé cherries, and mixed peel. Add 50ml of the brandy and stir well. Cover and let the mixture soak while you prepare the other ingredients.
Step 3: Cream the butter and sugar
In a separate large mixing bowl, cream together the softened butter and light brown sugar using an electric mixer until light and fluffy.
Step 4: Add the eggs
Gradually add the eggs one at a time, beating well after each addition. If the mixture begins to curdle, add a spoonful of the gluten-free flour to help bring it together.
Step 5: Mix the dry ingredients
In another bowl, sift the gluten-free flour and mix in the ground almonds, mixed spice, lemon zest, and orange zest.
Step 6: Combine the wet and dry ingredients
Gradually fold the flour mixture into the creamed butter and sugar mixture. Stir until well combined. Then fold in the soaked fruit mixture and chopped nuts, making sure everything is evenly distributed.
Step 7: Bake the cake
Spoon the cake mixture into the prepared cake tin, leveling the top with a spatula. Bake in the preheated oven for 2½ to 3 hours, or until a skewer inserted into the center comes out clean. If the top of the cake begins to brown too quickly, cover it loosely with foil.
Step 8: Cool and feed the cake
Allow the cake to cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely. Once cooled, pierce the top of the cake with a skewer and feed it with a tablespoon of brandy. Wrap the cake in baking paper and foil, and store it in an airtight container. Feed the cake with a little more brandy every week until Christmas.
