Mary Berry Gluten-Free Christmas Cake

Mary Berry’s Gluten-Free Christmas Cake is made with raisins, sultanas, currants, glacé cherries, mixed peel, and brandy. This traditional Mary Berry Gluten-Free Christmas Cake recipe creates a delicious holiday dessert that takes about 9 hours to prepare and can serve up to 10-12 people.

Mary Berry Gluten-Free Christmas Cake Ingredients

For the Cake:

• 2 oranges, washed and dried
• 150g/5½oz raisins
• 150g/5½oz sultanas
• 150g/5½oz currants
• 125g/4½oz glacé cherries, washed, dried and quartered
• 75g/2¾oz chopped mixed peel
• 6 tbsp brandy
• 200g/7oz unsalted butter, at room temperature, plus extra for greasing
• 200g/7oz dark brown soft sugar
• 4 medium eggs, lightly beaten
• 2 tbsp date nectar
• 125g/4½oz gluten-free plain flour
• ½ tsp xanthan gum
• 1 tsp gluten-free baking powder
• 2 tsp mixed spice
• 1 tsp ground cinnamon
• ¼ tsp freshly grated nutmeg
• Pinch ground cloves
• 100g/3½oz ground almonds
• 75g/2¾oz blanched almonds, roughly chopped
• Pinch salt

For Decoration:

• 4–5 tbsp apricot jam
• 500g/1lb 2oz marzipan
• Icing sugar, for dusting
• 750g/1lb 10oz fondant icing
• Edible gold, silver, and pearl sugar balls
• Edible gold lustre powder

How To Make Mary Berry Gluten-Free Christmas Cake

1. Prepare the Tin: Grease and line a 20cm/8in round cake tin with double layers of baking paper. Wrap the outside with double-thickness baking parchment, ensuring it’s 10cm/4in higher than the tin, and secure with kitchen string.
2. Soak the Fruit: Finely grate the zest from one orange and squeeze the juice from both. Mix with raisins, sultanas, currants, glacé cherries, and mixed peel in a bowl. Add 4 tbsp brandy, mix well, cover, and let sit overnight. Alternatively, microwave for 1–2 minutes, then leave at room temperature for about 2 hours.
3. Preheat the Oven: Preheat to 150°C/130°C Fan/Gas 1.
4. Make the Cake: Cream butter and sugar until light and pale (about 3 minutes). Gradually mix in beaten eggs. Add date nectar and combine. Sift in flour, xanthan gum, baking powder, and spices. Stir in ground almonds and salt. Add the soaked fruit and chopped almonds, mixing until combined. Spoon the mixture into the prepared tin and level the surface. Bake in the bottom third of the oven for 3½ hours, or until a skewer inserted in the center comes out clean. Cover with baking paper or foil for the last 30 minutes if the top browns too much.
5. Cool and Store: Cool in the tin on a rack. Poke holes in the top with a skewer, drizzle with remaining brandy, and cool completely. Store covered in foil in an airtight box for up to 2 weeks. Feed with brandy weekly if desired.
6. Decorate the Cake: Melt 4–5 tbsp apricot jam and brush over the cake. Roll out marzipan, cover the cake with it, and smooth. Let dry for 1 hour. Roll out fondant icing, cover the cake with it, and smooth. Trim excess. Decorate with edible gold lustre stars and sugar balls. Leave to dry for at least 2 hours before serving.

Recipe Tips

• Ensure Ingredients are Room Temperature: Use butter, eggs, and other ingredients at room temperature to help them combine better and create a smoother batter.
• Soak the Fruit in Advance: Soak the dried fruit in brandy overnight to ensure they are plump and flavorful, which enhances the cake’s taste and texture.
• Avoid Overmixing: Mix the batter until just combined to avoid a dense cake. Overmixing can lead to a tough texture.
• Check for Doneness Early: Start checking the cake for doneness 30 minutes before the end of the baking time to avoid overbaking. Insert a skewer in the center; it should come out clean when the cake is done.
• Cool the Cake Completely Before Decorating: Let the cake cool completely before adding marzipan and fondant to prevent melting and ensure a smooth finish.

What To Serve With Gluten-Free Christmas Cake?

This rich Gluten-Free Christmas Cake pairs well with a cup of hot tea, a glass of mulled wine, or a slice of creamy brie. It also can be served alongside a selection of nuts, dried fruits, or a dollop of clotted cream for a delicious dessert.

How To Store Leftovers Gluten-Free Christmas Cake?

• Refrigerate: Let the leftover Gluten-Free Christmas Cake cool completely to room temperature. Once cooled, wrap it tightly in foil or store it in an airtight container. The cake will be kept in the refrigerator for up to 2 weeks.
• Freeze: To freeze, wrap the cake tightly in plastic wrap and then in foil. Store in the freezer for up to 3 months. Thaw the cake in the refrigerator overnight before serving.

How To Reheat Leftovers Gluten-Free Christmas Cake?

• In The Oven: Preheat the oven to 150°C/300°F. Place the cake on a baking sheet and cover it loosely with foil. Warm in the oven for about 10-15 minutes, or until heated through.
• In The Microwave: Place a slice of cake on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds, or until warm.

Mary Berry Gluten-Free Christmas Cake Nutrition Facts

Serving Size: 1 slice (1/12 of cake)

• Calories: 345
• Total Fat: 16g
• Saturated Fat: 8g
• Cholesterol: 70mg
• Sodium: 100mg
• Potassium: 150mg
• Total Carbohydrate: 46g
• Dietary Fiber: 2g
• Sugars: 35g
• Protein: 4g

Try More Mary Berry Recipes:

• Mary Berry Banoffee Pie
• Mary Berry Lemon And Blueberry Muffins
• Mary Berry Raspberry Frangipane Tart
• Mary Berry Carrot Cake Loaf