Mary Berry Gluten-Free Christmas Cake Recipe

Mary Berry Gluten-Free Christmas Cake is a rich, fruit-packed festive cake that delivers all the traditional Christmas flavors without using wheat flour. It has a moist texture, warm spice notes, and a deep fruity taste from dried fruits soaked in citrus and festive flavors. Despite its impressive appearance, this cake is suitable for confident beginners and experienced bakers alike. Allow around 30 minutes of preparation time and approximately 4 hours of baking and cooling time.

Ingredients

For the Fruit Mixture

• 350g mixed dried fruit
• 100g glacé cherries, halved
• 75g dried apricots, chopped
• 150ml orange juice

For the Cake Batter

• 175g unsalted butter, softened
• 175g dark brown sugar
• 3 large eggs
• 225g gluten-free self-raising flour
• 1 teaspoon gluten-free baking powder
• 75g ground almonds
• 1 teaspoon mixed spice
• ½ teaspoon ground cinnamon
• 2 tablespoons black treacle
• Finely grated zest of 1 orange
• 50g chopped almonds

For Preparing the Tin

• Butter for greasing
• Baking parchment

How to Make Mary Berry Gluten-Free Christmas Cake Recipe

• Prepare the oven: Preheat the oven to 140°C or 120°C fan. Grease a deep 20cm round cake tin and line it twice with baking parchment for extra protection during the long bake.
• Soak the fruit: Place the mixed dried fruit, glacé cherries, chopped apricots, and orange juice in a large bowl. Leave to soak for at least 30 minutes so the fruit becomes plump and flavorful.
• Mix the butter and sugar: In a large mixing bowl, beat the softened butter and dark brown sugar together until pale and fluffy.
• Add the eggs: Beat in the eggs one at a time, mixing well after each addition.
• Combine the dry ingredients: Fold in the gluten-free flour, baking powder, ground almonds, mixed spice, cinnamon, orange zest, and black treacle until evenly combined.
• Add the fruit: Stir in the soaked fruit mixture and chopped almonds until everything is evenly distributed.
• Fill the tin: Spoon the mixture into the prepared cake tin and level the surface with the back of a spoon.
• Bake the cake: Bake for approximately 3½ hours or until a skewer inserted into the center comes out clean.
• Cool completely: Leave the cake in the tin until fully cooled before removing. This helps maintain its moisture and structure.

Tips for the Best Gluten-Free Christmas Cake

How do I keep a gluten-free Christmas cake moist?

Soaking the fruit beforehand and avoiding overbaking are the most important steps for a moist cake.

Why did my cake crack on top?

A slight crack is normal in fruit cakes. Baking at a low temperature helps reduce excessive cracking.

Can I make this cake weeks in advance?

Yes. Christmas cakes often taste even better after resting for several weeks in an airtight container.

How do I stop the cake from browning too quickly?

Cover the top loosely with foil if it starts to darken before the baking time is complete.

Serving Suggestions

• Serve with a cup of tea or coffee.
• Add a slice of mature cheddar for a traditional pairing.
• Decorate with marzipan and royal icing.
• Enjoy with whipped cream during festive gatherings.
• Serve alongside mulled wine during Christmas celebrations.

Storage

Room Temperature

Wrap the cake tightly and store in an airtight container for up to 2 weeks.

Refrigerator

Store in an airtight container for up to 1 month. Bring to room temperature before serving.

Freezing

Wrap individual slices or the whole cake in plastic wrap and foil. Freeze for up to 3 months and thaw overnight before serving.

Nutrition

• Calories: 395 kcal
• Carbohydrates: 52g
• Protein: 6g
• Fat: 18g
• Saturated Fat: 8g
• Sodium: 145mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Gluten-Free Christmas Cake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Medium

Servings

16

slices

Prep time

30

minutes

Cooking time

3

hours 

30

minutes

Total time

240

minutes

Calories

395

kcal

4

hours 

A rich and moist gluten-free Christmas cake packed with dried fruit, warming spices, almonds, and festive flavors. Perfect for holiday celebrations and suitable for gluten-free baking.

Ingredients

• 350g mixed dried fruit

• 100g glacé cherries, halved

• 75g chopped dried apricots

• 150ml orange juice

• 175g unsalted butter, softened

• 175g dark brown sugar

• 3 large eggs

• 225g gluten-free self-raising flour

• 1 tsp gluten-free baking powder

• 75g ground almonds

• 1 tsp mixed spice

• ½ tsp cinnamon

• Finely grated zest of 1 orange

• 50g chopped almonds

• 2 tbsp black treacle

• Butter for greasing

• Baking parchment

Directions

• Preheat the oven to 140°C (120°C fan). Grease and double-line a deep 20cm round cake tin with baking parchment.
• Place dried fruit, cherries, apricots and orange juice in a bowl. Leave to soak for at least 30 minutes.
• Cream butter and brown sugar together until light and fluffy.
• Beat in the eggs one at a time.
• Fold in flour, baking powder, almonds, spices, orange zest and treacle.
• Stir in the soaked fruit and chopped almonds.
• Transfer to the prepared tin and level the top.
• Bake for 3½ hours or until a skewer inserted into the center comes out clean.
• Cool completely in the tin before removing and serving.

Notes

• Use certified gluten-free ingredients throughout.
• Cover loosely with foil if the cake browns too quickly.
• The cake can be made several weeks in advance for deeper flavor.