Gluten Free Christmas Cake

clock 20 minutes + 3 hours 30 minutes bowl Serves 20


  • 1.5kg mixed dried fruit
  • 1/2 cup sherry or apple juice
  • 1 Tbsp liquid honey
  • 1 apple, grated
  • 1 cup brown sugar, firmly packed
  • 1 3/4 cup gluten free flour, sifted
  • 1 tsp baking powder
  • 1 tsp mixed spice
  • 4 eggs, lightly beaten
  • 1/2 cup orange juice
  • 250g butter, melted
  • Almonds, for decorating
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  • 1. In a large bowl, soak the fruit, sherry or apple juice, honey and apple overnight.

  • 2. Set oven to 130°C (110°C fan-forced). Line the base and sides of a 23cm square cake tin, first with a few pages of newspaper, then two layers of baking paper.

  • 3. Add the brown sugar into the fruit. Add the flour, baking powder and mixed spice to the soaked fruit, then mix well.

  • 4. Stir in the eggs and orange juice. Lastly, add in the melted butter and mix to combine. Let it sit for 5 minutes and if the mixture is a little stiff, add a bit more orange juice (you want a sloppy batter as gluten-free flour absorbs more liquid than regular flour).

  • 5. Scrape into the prepared tin and decorate the top with almonds.

  • 6. Place the cake in the oven on a magazine(it won’t burn at this temperature) and bake for 210 minutes, with a piece of baking paper loosely covering it to stop the top burning. Uncover the cake for the last 30 minutes.

  • 7. Allow the cake to cool in the tin for 20 minutes before taking it out to fully cool on a cake rack. Slice and serve.


  • • Energy 1836Kj • Protein 5g • Total Fat 13g • Saturated Fat 7g • Carbohydrates 71g • Sugars 63g • Sodium 158mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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