Gluten-free Christmas cake

2 hours 30 minutes


Gluten-free Christmas cake

  • 125g of gluten-free white self-raising flour
  • 100g of ground almonds
  • 1 tsp ground cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp ground ginger
  • 150g of butter, soft
  • 150g of soft brown sugar
  • 1 tbsp of black treacle, mixed with 4 tbsp dark rum
  • 2 large eggs
  • 125g of mixed dried fruits
  • 100g of dried mango, finely chopped
  • 100g of dried pineapple, finely chopped
  • 50g of mixed whole nuts, such as Brazil nuts and almonds
  • runny honey, 3-4 tbsp


  • 25g of dried mango
  • 25g of dried pineapple


Preheat the oven to 160°C/gas mark 3. Butter and line an 18cm (7”) round cake tin with greaseproof paper
Sift the flour, ground almonds and spices together and set to one side
Cream the butter and sugar together until light and creamy, then add the treacle and rum
Beat in the eggs gradually with a tablespoon of the flour mixture each time, until the eggs and flour have all been incorporated
Add the fruit and mix with a wooden spoon until it is all incorporated into the cake batter
Spoon the mixture into the prepared cake tin and smooth the top with the back of the spoon
Bake for 1 3/4–2 hours, until a skewer comes out clean when inserted into the middle of the cake
Allow to cool in the tin for 15–20 minutes before turning out on to a wire rack
When the cake is cool, brush the top with some runny honey and arrange the mango pieces, pineapple pieces and nuts on top. Brush with remaining honey for the glaze. Tie a large festive bow around the cake and serve