✨ Traditional Gluten-Free Christmas Cake Recipe | Holiday Baking Made Easy 🎄

Table of Contents: Traditional Gluten-Free Christmas Cake

Traditional Gluten-Free Christmas Cake

Imagine a rich, moist, and aromatic fruit cake that not only tastes divine but also fits seamlessly into your gluten-free lifestyle. This Traditional Gluten-Free Christmas Cake is the perfect centerpiece for your holiday table, crafted to delight family and friends while accommodating dietary needs. Whether you’re celiac or simply exploring festive gluten-free baking, this recipe will become a cherished holiday tradition.

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Introduction: Traditional Gluten-Free Christmas Cake

The holiday season is a time for indulgence, tradition, and shared meals. However, for those with gluten sensitivities or celiac disease, finding the perfect festive treat can be challenging. Enter this Traditional Gluten-Free Christmas Cake—a masterpiece that combines the rich flavors of a classic fruit cake with the dietary inclusivity of gluten-free baking.

This cake is packed with dried fruits, almonds, and warm spices, soaked in brandy for a deep, luxurious flavor. It’s a labor of love that’s worth every minute, especially when you see the joy it brings to your loved ones. Perfect for Christmas gatherings, New Year’s celebrations, or even as a thoughtful homemade gift, this recipe ensures no one misses out on the festive fun.

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Alternate Names & Variations

This recipe is also known as a gluten-free fruit cake, festive gluten-free baking, or holiday celiac recipes. If you’re looking for variations, consider swapping Medjool dates for dried apricots or using rum instead of brandy for a different twist.

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Ingredients: Traditional Gluten-Free Christmas Cake

Traditional Gluten-Free Christmas Cake

For the Cake:

– 2 3/4 cups currants
– 2 1/4 cups sultanas
– 1 1/4 cups Medjool dates (9 dates, stoned and diced)
– 1/3 cup glacé cherries
– 1/2 cup mixed peel
– 1/2 cup brandy + 2 tablespoons for feeding
– 1 1/3 cups almond flour (ground almonds in the UK)
– 1 1/4 cups gluten-free flour
– 1/2 teaspoon salt
– 1/4 teaspoon ground nutmeg
– 1 teaspoon ground mixed spice
– 1 teaspoon ground cinnamon
– 1 1/4 cups unsalted butter (room temperature)
– 1 1/4 cups dark soft brown sugar
– 5 medium eggs
– 1/2 cup whole almonds (chopped, skin on is fine)
– 2 tablespoons black treacle
– Zest of 1 orange
– Zest of 1 lemon

For the Icing:

– 35 oz marzipan
– 35 oz ready-to-roll white fondant icing
– 3 tablespoons apricot jam

For the Frosted Redcurrants and Rosemary:

– 1 cup redcurrants (still on their stalks)
– 3 sprigs rosemary
– 1 egg white
– 1 cup caster sugar

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Step-by-Step Instructions

1. Soak the Fruits: Combine currants, sultanas, dates, glacé cherries, mixed peel, and brandy in a large bowl. Cover and let soak overnight for maximum flavor.

2. Prepare the Batter: Preheat your oven to 300°F (150°C). Line a 9-inch cake tin with parchment paper. In a separate bowl, mix almond flour, gluten-free flour, salt, nutmeg, mixed spice, and cinnamon.

3. Cream Butter and Sugar: In a large mixing bowl, cream the butter and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition.

4. Combine Ingredients: Fold the soaked fruits, chopped almonds, black treacle, orange zest, and lemon zest into the batter. Gently mix in the dry ingredients until just combined.

5. Bake the Cake: Pour the batter into the prepared tin and smooth the top. Bake for 2.5 to 3 hours, or until a skewer inserted into the center comes out clean.

6. Feed the Cake: Once cooled, poke holes in the cake and drizzle with 2 tablespoons of brandy. Wrap in parchment paper and foil, and store in an airtight container.

7. Decorate: Roll out marzipan and fondant icing to cover the cake. Brush apricot jam on the cake before applying the marzipan for a smooth finish.

8. Add Frosted Garnish: Dip redcurrants and rosemary sprigs in egg white, coat with caster sugar, and let dry. Use these to decorate the cake.

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Recipe Card Block

Prep Time: 30 minutes | Cook Time: 3 hours | Total Time: 3.5 hours | Servings: 12 | Calories: 450 per slice

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Why This Recipe Works & Expert Tips

This Traditional Gluten-Free Christmas Cake is a triumph of texture and flavor. The almond flour adds moisture, while the combination of spices and brandy-soaked fruits creates a complex, festive aroma. For best results, use a high-quality gluten-free flour blend to prevent crumbling.

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Storage, Freezing, and Reheating Tips

Store the cake in an airtight container in a cool, dark place for up to 2 months. It freezes beautifully—wrap tightly in plastic wrap and foil before freezing for up to 3 months. Thaw at room temperature before serving.

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People Also Ask: Traditional Gluten-Free Christmas Cake

How far in advance should I make a gluten-free Christmas cake?

Ideally, make the cake 4–6 weeks before Christmas to allow the flavors to develop. Feed it with brandy weekly for a richer taste.

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

A blend of almond flour and a gluten-free flour mix works best. Almond flour adds moisture, while the blend ensures a sturdy texture.

How do you keep a gluten-free fruit cake from crumbling?

Using almond flour and binding ingredients like eggs and treacle helps maintain the cake’s structure. Avoid overmixing the batter.

Can you soak gluten-free Christmas cake in brandy?

Yes, soaking enhances the flavor. Poke holes in the cake and drizzle brandy over it weekly for a moist, boozy cake.

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Conclusion: Traditional Gluten-Free Christmas Cake

This Traditional Gluten-Free Christmas Cake is more than just a dessert—it’s a celebration of inclusivity, tradition, and culinary artistry. Share it with loved ones, gift it to friends, or enjoy it as a personal indulgence. Don’t forget to share your baking journey with us in the comments below!

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