Traditional Christmas Cake

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

Gluten & Grain Free

We have managed to perfect a very special traditional Christmas cake recipe for you. This recipe is filled with lots of delicious fruit, spices, as well as almonds, sherry and treacle.

When we 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 we have in stock was made 4 months ago, kept well wrapped in a tin, the cake still moist and tasting even more delicious than when we made it. So if you start making your cake or pudding now, and put it away for Christmas they will be just right for the special occasion.

You should make your cake at least three weeks ahead of Christmas. 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.


Traditional Christmas Cake

Serves 16-20 portions



450g Mixed fruits

110g Sultanas

50g Candied peel

100g Prunes

100g Glace cherries

100g Apricots

1 Large lemon, zest & juice

1 Large Orange, zest & juice


4 Eggs, large free-range

250g Butter or substitute

200ml milk or almond milk


1 Tbsp. Black treacle

Baking & spices

250g Mascovado sugar, dark

250g Isabel’s all-purpose Cassava flour

50g Ground almond

1/2 tsp Nutmeg

1 tsp Spice, ground mixed


280ml Cherrie or Whisky for soaking the dried fruit.


Put all the dried fruit in a container, pour over the sherry and stir in the orange zest. Cover with a lid, and leave to soak for 3 days, stirring daily.

Grease and line an 8” deep round tin with a double layer of greased greaseproof paper. Preheat the oven to 160C.

Measure the butter, sugar, eggs, treacle and almonds into a very large bowl and beat well. Add the flour and mixed spice and mix thoroughly until blended. Stir in the soaked fruit.

Spoon into the prepared cake tin and level the surface. Bake in the centre of the preheated oven for 4-4½ hours or until the cake feels firm to the touch and is a rich golden brown. Check after 2 hours, and, if the cake is a perfect colour, cover with foil or greaseproof paper. A skewer inserted into the centre of the cake should come out clean. Leave the cake to cool in the tin.

When cool, pierce the cake at intervals with a fine skewer and feed with a little extra sherry. Wrap the completely cold cake in a double layer of greaseproof paper and again in foil and store in a cool place for up to 3-4 months, feeding at intervals with more sherry. Don’t remove the lining paper when storing as this helps to keep the cake moist.

Decorate with almond paste and royal icing.


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