Mary Berry Gluten-Free Christmas Cake Recipe

This Mary Berry-inspired Gluten-Free Christmas Cake is a rich and moist recipe, packed with brandy-soaked fruits and warm spices. It’s the ultimate make-ahead festive bake, designed to be made weeks in advance and “fed” with more brandy to mature beautifully in time for Christmas, all completely gluten-free.

Mary Berry Gluten-Free Christmas Cake Ingredients

• 175g (6oz) currants
• 175g (6oz) sultanas
• 175g (6oz) raisins
• 115g (4oz) glacé cherries, rinsed, dried, and quartered
• 115g (4oz) ready-to-eat dried apricots, snipped into pieces
• 55g (2oz) mixed candied peel, finely chopped
• 3 tbsp brandy, plus extra for “feeding” the cake
• 225g (8oz) gluten-free plain flour blend
• 1 tsp xanthan gum (omit if your flour blend contains it)
• ½ tsp freshly grated nutmeg
• ½ tsp ground mixed spice
• 225g (8oz) unsalted butter, softened
• 225g (8oz) dark muscovado sugar
• 4 large eggs
• 55g (2oz) chopped almonds
• 1 tbsp black treacle
• Finely grated zest of 1 lemon
• Finely grated zest of 1 orange

How To Make Mary Berry’s Gluten-Free Christmas Cake

Part 1: The Night Before Baking

1. Soak the Fruit: In a very large bowl, combine all the dried fruits (currants, sultanas, raisins, cherries, apricots, and candied peel). Pour over the 3 tablespoons of brandy, stir well to combine, then cover the bowl and leave to soak in a cool place overnight.

Part 2: Baking the Cake

1. Prep Oven and Tin: The next day, preheat your oven to a low 140°C/120°C Fan/Gas Mark 1. Grease a deep 20cm (8in) round cake tin. Line the base and sides with a double layer of baking parchment.
2. Combine Ingredients: In a separate, very large bowl, place the softened butter, dark muscovado sugar, eggs, black treacle, lemon zest, and orange zest. Beat with an electric mixer (or a wooden spoon) until well combined.
3. Add Dry Ingredients: Sift the gluten-free flour, xanthan gum (if using), nutmeg, and mixed spice into the bowl. Beat again until everything is incorporated.
4. Finish the Batter: Fold in the chopped almonds. Add the soaked fruit mixture, along with any remaining liquid in the bowl, and fold everything together until evenly incorporated.
5. Fill the Tin and Bake: Spoon the thick batter into the prepared tin and level the surface with the back of a spoon. To prevent the top from browning too much during the long bake, cover it loosely with a disc of baking parchment.
6. Bake: Bake in the center of the preheated oven for 4½–4¾ hours. The cake is ready when it feels firm to the touch and a skewer inserted into the center comes out clean.
7. Cool: Leave the cake to cool completely in the tin.

Part 3: Maturing the Cake

1. Feed the Cake: Once the cake is completely cool, pierce the top in several places with a fine skewer. Gently pour over a little extra brandy (about 1-2 tablespoons).
2. Store: Do not remove the baking parchment from the cake. Wrap the completely cold cake in a fresh double layer of baking parchment and then wrap it again tightly in foil. Store in a cool, dry place.
3. Continue Feeding: “Feed” the cake with a little more brandy every one to two weeks in the lead-up to Christmas. This will keep it moist and help it to mature.

Recipe Tips

• When should I make it? For the best flavour, this cake should be made at least 3 weeks before Christmas, but it can be made up to 3 months in advance.
• Choosing a Gluten-Free Flour: Use a good-quality gluten-free plain (all-purpose) flour blend. Check if it contains xanthan gum; if it does, you can omit the extra teaspoon from the recipe.
• Can I use a different alcohol? Yes, sherry, whisky, or dark rum are all excellent substitutes for brandy. For a non-alcoholic version, you can soak the fruit in the same quantity of orange juice.
• Decorating: Traditionally, the cake is covered with a layer of marzipan about a week before Christmas, and then with royal or fondant icing a day or two before serving. Ensure your marzipan and icing are certified gluten-free.

How To Store Christmas Cake

Store the wrapped cake in a cool, dark, and dry place, like a pantry or a cupboard. An airtight tin is ideal. It does not need to be refrigerated.

Mary Berry Gluten-Free Christmas Cake Nutrition Facts

• Calories: 350-400 kcal
• Fat: 14g
• Carbohydrates: 50g
• Protein: 4g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Mary Berry Mini Christmas Cakes Recipe
• Mary Berry’s Traditional Christmas Cake Recipe
• Mary Berry Chocolate and Orange Marble Cake Recipe

Mary Berry Gluten-Free Christmas Cake Recipe

Author: Chloe Saidani Cooking Method:Baking Cuisine:British Courses:Dessert

Difficulty:BeginnerPrep time: 30 minutesCook time:5 hours Rest time: minutesTotal time:5 hours 30 minutesCooking Temp:100 CServings:15 servingsEstimated Cost:25 $Calories:400 kcal Best Season:Available

Description

The ultimate rich, dark, and moist gluten-free fruit cake, packed with brandy-soaked fruits and warm spices, designed to be made ahead and matured for Christmas.

Ingredients

• Fruit: 175g each of currants, sultanas, and raisins, 115g glacé cherries, 115g dried apricots, 55g mixed peel, 3 tbsp brandy.
• Cake: 225g gluten-free plain flour, 1 tsp xanthan gum (if needed), ½ tsp each of nutmeg and mixed spice, 225g softened butter, 225g dark muscovado sugar, 4 eggs, 55g chopped almonds, 1 tbsp black treacle, zest of 1 lemon & 1 orange.

Instructions

1. The day before: Combine all the dried fruits and peel in a large bowl, stir in the brandy, cover, and leave to soak overnight.
2. On baking day: Preheat oven to 140°C/120°C Fan/Gas 1. Grease and double-line a deep 20cm (8in) round cake tin.
3. In a very large bowl, beat the butter, sugar, eggs, treacle, and zests together until well combined.
4. Beat in the sifted gluten-free flour, xanthan gum, and spices.
5. Fold in the chopped almonds and the soaked fruit mixture.
6. Spoon the batter into the prepared tin, level the top, and cover with a disc of baking parchment.
7. Bake for 4½–4¾ hours until a skewer inserted into the center comes out clean.
8. Cool completely in the tin. Once cool, “feed” with a little more brandy.
9. Wrap well in parchment and foil and store in a cool, dry place, feeding with brandy every 1-2 weeks until ready to decorate.

Notes

• This cake is designed to be made well in advance to allow the flavours to mature.
• Soaking the fruit overnight is a non-negotiable step for a moist and flavorful cake.
• The low and slow baking is essential for cooking the dense, fruit-packed cake all the way through without burning the outside.
• Decorate with gluten-free marzipan and royal icing a week before serving for a traditional finish.

Keywords:Mary Berry Gluten-Free Christmas Cake Recipe