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.
- Prep Time: 30
- Cook Time: 135
- Total Time: 2 hours 45 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
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.