Christmas Cake

Posted on: October 17th, 2017 by Isabels Free From
gluten free christmas cake

Gluten, Grain & Dairy Free

We the help of our friend Sharon Ike who is a professional cake maker from Leeds, we have managed to perfect a very special traditional Christmas cake recipe for you. This cake is filled with lots of delicious fruit, spices, as well as almonds, sherry and treacle. Sharon has kindly sent us a step-by-step pics to help you get the recipe right first time.

When Sharon first made this lovely cake the process was so much like making a normal Christmas cake that we got quite excited and hardly could wait to share the recipe. The Christmas cake last for 6 months, kept well wrapped in a tin, the cake is moist and tastes even more delicious the longer the flavours and spices are left to infuse. So if you start making your cake now and put it away for Christmas it will be just right for the special occasion.

You should make your cake at least three weeks ahead of Christmas, but there is still time if you hurry. If you don’t want to use alcohol, use the same quantity of orange juice, but the alcohol helps preserve the cake. If don’t like icing, you could brush warmed apricot jam over the cake, then arrange glace fruits and nuts on top.


Christmas Cake

Serves 16-20 portions


For the pre-soaking:
· 450g Dried Mixed Fruit
· 110g Sultanas
· 50g Candied peel
· 100g Prunes
· 100g Glace cherries
· 100g Apricots
1 rounded teaspoon ground cinnamon
1 rounded teaspoon mixed spice
½ teaspoon freshly grated nutmeg
1 ½ teaspoons vanilla extract
1 tablespoon molasses sugar
· 1 Large lemon, zest & juice
· 1 Large Orange, zest & juice
50g Ground Almonds (Optional)
275ml (10 fl oz) Brandy or whiskey

For the cake:
· 250g Isabel’s all-purpose Cassava Flour
· 250g Demerara sugar
· 250g Butter or dairy free substitute
· 6 large free range eggs – at room temperature
· 1 Tbsp Black treacle
· 1 Tbsp Baking powder
100 – 200ml Almond or cows milk


Start by measuring out the whiskey or brandy into a large saucepan and add 3 tablespoons water. Add the mixed fruit, sultanas and candied mixed peel.
Roughly chop the prunes, glace cherries and apricots and add to the saucepan. Add the cinnamon, mixed spice and nutmeg along with the vanilla extract.
Then add to the saucepan both the zest and juice of the orange and lemon.
Stir well and put the saucepan on the heat slowly bringing the mixture up to simmering point. Keep the heat very low and simmer gently without a lid for 15 minutes, stirring regularly.
Turn off the heat and allow everything to cool completely. When it is completely cool add to a large jar with a sealable lid.

We use a large mason jar. The mixture should then be put into the fridge to mature for approximately two weeks, if possible, but if not infuse for at least 2 days.

gluten free soak christmas fruits

When you come to bake the cake you need to prepare the tin.
You will need an 8 inch round loose bottomed cake tin which has firstly been greased and lined with a double layer of greasproof paper.
You then need to protect the outside of the tin. Take a double layer of brown paper and wrap this around the outside of the tin. Use a piece of string to secure the brown paper.

Your tin should look like this:

Gluten free christmas cake

Pre-heat the oven to 140 degrees centigrade.
Remove the fruit in the jar from the fridge.
Now measure out the flour, sugar, butter and baking powder into a very large mixing bowl.
Then add the eggs and black treacle and whisk or beat until everything is evenly distributed. At this point you can add the milk – firstly add 100ml and beat – the mixture should drop off a spoon slowly. If the mixture is too thick you can add some more of the milk to reach the desired consistency.

This how the mixture should look:

gluten free christmas cake

Add the fruit mixture to the cake mixture and fold in until it is all evenly distributed. Spoon the mixture into the prepared tin and level the surface as evenly as you can.
Try to get the level correct as the cake will rise unevenly if the level is not even.
Cover the cake with a double layer of greaseproof paper with a hole cut into the centre approximately the size of a 50 p piece. This will protect the top of the cake from burning.

gluten free christmas fruit cake

Bake in the oven on the lowest shelf for 4 ½ to 4 ¾ hour . This cake can sometimes take up to ½ to ¾ hour longer than this, but don’t look at the cake or open the door until at least 4 hours have passed. Check the cake is slightly springy on top but do not leave in too long.

gluten free, grain free, dairy free christmas cake

The cake will keep well if wrapped in fresh baking parchment and then wrapped in baking foil for 6 months.


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