Christmas cake with a mix of dried fruit and nuts is a family tradition. We love to make it over Christmas along with many other recipes like Bûche de Noël (Yule Log) and Boules Rice Krispies with dates and nuts. Christmas season is so festive and people love to entertain and invite family and friends over for lunches and dinners. We want you to enjoy this festive season and not deprive yourself of any of the delicious food.
Christmas desserts are so many and so much fun to make with your family. All the recipes that we are going to share this Christmas season are gluten-free and most of them are dairy-free as well.
This recipe of gluten-free Christmas cake is delicious! I prepare it for my whole family and they do not even notice it’s gluten-free. You can make it a week ahead of Christmas and keep it in an airtight container.


Servings: 10-12 pieces

- 1 jar cherries in syrup (120 grams net weight cut in half) (retain 4 tbsp. of the syrup)
- 150 g dried apricots (around 12 apricots chopped)
- 1 tub glazed dried fruit mix (120 grams)
- 1 tub glazed orange peel (120 grams)
- 1 cup raisins or black sultanas
- 1 cup almonds (roughly chopped)
- ¾ cup pistachios or hazelnuts (roughly chopped) (I used pistachios for the green color)
- 6 tbsp. Grand Marnier or Cointreau (1/4 cup orange juice for alcohol-free version)
- 120 g soft butter
- 8 tbsp. sugar
- 4 eggs
- 5 tbsp. milk
- 2 cups gluten-free all-purpose flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- ¼ teaspoon salt
- 1 tsp cinnamon
- ½ tsp ginger powder
- ¼ tsp grated nutmeg
- 2 tbsp. apricot jam mixed with 2 tbsp. of water (For glazing the cake after baking)


The night before:

  1. Mix all fruit and nuts in a big bowl and add the retained cherry syrup and Cointreau (or Grand Marnier or orange juice) 
  2. Keep refrigerated overnight.

The next day:

  1. Preheat oven to 180°C.
  2. Put the butter and sugar in a bowl and beat with an electric mixer for 3-4 minutes until creamy and pale. 
  3. Add the eggs one at a time while beating. (The mixture might curdle but don’t worry about it)
  4. Mix all the dry ingredients in a bowl (flour, baking powder, bicarbonate of soda, salt, and all the spices)
  5. Fold in the dry ingredients gradually into the butter/egg mix with a wooden spoon or spatula.
  6. Start adding one tablespoon of milk in between additions of flour mix.
  7. Finally, add all the fruit/nut mix together and fold them in. 
  8. Mix well. The mixture will become very thick.
  9. Butter a cake pan (23 cm diameter) and pour the cake mixture into the cake pan.
  10. Bake for 35-40 minutes.
  11. Check with a skewer if the cake is dry.
  12. Once dry, take out from the oven and let it cool for 10-15 minutes.
  13. Transfer the cake into the serving plate.
  14. Heat gently the jam and water in a pan, then glaze the cake using a brush.
  15. You can use gluten-free fondant to cover the cake or serve it as it is.