Gluten-Free Christmas Fruit Cake Recipe

There are two kinds of readers who click on a post titled “fruit cake.” Some love it, others scroll away because they dislike fruit cake passionately. If you’re in the second group, give me a minute — I used to dislike fruit cake too. When my father was diagnosed with coeliac disease I began making gluten-free versions for family celebrations. That forced me to examine what I really liked and disliked about traditional fruit cake recipes, and to make adjustments until the result appealed to even skeptics. The result is a rich, moist gluten-free fruit cake with classic flavour and none of the off-putting bits.

One small change was easy: I avoid mixed peel because I’m not a fan. The bigger issue for me was the burnt or dried-out fruit that often appears around the edges of long-baked fruit cakes. I fixed that too with two practical tricks for keeping fruit plump and preventing burnt edges, described below.

Mixed dried fruit: see notes below for suggested combinations. Tip — buy fruit that looks plump for a moister cake.
Glacé cherries (optional): replace them with equal weight of another dried fruit if you prefer.
Glacé ginger (optional): omit if you don’t like it.
Citrus zest: lemon or orange zest work well.
Gluten-free plain flour: use your preferred gluten-free blend or a commercial all-purpose gluten-free flour. If you do not need the cake to be gluten-free, use equivalent weight of regular all-purpose flour instead.
Xanthan gum: helps bind the cake; omit if your flour blend already contains a gum.
Ground spices: cinnamon, mixed spice, ginger, cardamom and nutmeg — adjust to taste.
Butter: salted or unsalted (add a pinch of salt if using unsalted). Substitute a dairy-free baking butter if needed.
Brown sugar: light or dark brown, or muscovado for extra depth.
Golden syrup: or molasses for a darker flavour.
Vanilla extract and large eggs at room temperature.
Brandy: traditional, but rum, whiskey, bourbon, orange liqueur, cherry brandy or amaretto are all suitable alternatives.

Alcohol-free option: soak the fruit in orange or apple juice instead of alcohol. Note that without alcohol and regular brushing the cake won’t store as long.

Note: this recipe contains no baking powder or baking soda. Fruit cake benefits from a dense crumb rather than a light, airy texture, and it holds together better without a raising agent.

Glacé cherries are polarising — I love them and often end up sampling a few while I bake. If you don’t like them, simply leave them out; the recipe is flexible and meant to use the fruits you enjoy.

Preventing burnt fruit around the edges is essential. Fruit cakes bake for several hours at a low temperature, and traditional bakers often wrapped tins in brown paper or newspaper. A better method is to use insulated baking strips that wrap around the tin to protect the edges from direct heat and keep the cake sides from over-browning.

Baking strips insulate more effectively than paper and avoid that unpleasant smell of scorching newsprint. They help achieve an even bake so the centre and edges finish at the same time.

Below you’ll find tips and photos showing how I prepare the tin and use a foil lid to keep the top from over-browning.

How To Make A Gluten Free Fruit Cake

Making a fruit cake involves a few stages but each one is straightforward. Start by chopping larger dried fruits (apricots, dates, prunes) into pieces roughly the size of a raisin. Rinse the fruit under warm running water while you measure; this removes surface sugar dust and starts to plump the fruit.

Drain the fruit into a bowl or container, add glace ginger and citrus zest if using, then pour over your chosen alcohol or juice. Seal the container so the liquid is absorbed and store overnight or longer — a few days is even better — shaking occasionally to distribute the liquid.

Once the fruit has soaked, prepare the batter. If the creamed butter and sugar mixture looks curdled after you add the eggs, don’t worry — gluten-free batter often looks split but comes together once the flour is mixed in.

My favourite trick to reduce the small indentations caused by fruit is to spoon a thin layer of batter into the bottom (and optionally the sides) of the prepared tin, chill it briefly so it sets, then add the fruit-studded batter. This helps keep fruit from creating hollows that later need filling when you cover the cake with marzipan or fondant.

Gently press the filled batter into the lined tin, smoothing the top. Because this cake contains no raising agents, it won’t rise much, so you can fill the tin close to the top. Bake slowly at a low temperature for several hours until a skewer comes out mostly clean. Once cooled slightly, brush the top with more brandy and allow the cake to cool fully before wrapping.

Before adding the fruit to the batter, spread a couple of spoonfuls of batter over the bottom and, if you wish, the sides of the lined tin. Chill the tin briefly so this layer firms up. Then add the rest of the batter with the fruit. The chilled layer prevents many fruit pieces from creating depressions in the finished cake, saving time and effort if you plan to cover it with marzipan or fondant.

Press the batter into the corners and smooth the top with a wet spatula or damp hands. Cover the tin with a foil lid and insulated strips, then bake slowly so the centre cooks through without the edges burning.

Traditionally, fruit cake is made weeks or months before it’s served so flavour can mature. While maturing, you can “feed” the cake occasionally by brushing alcohol over the surface to keep it moist and enhance flavour. Store the wrapped cake in an airtight container in a cool, dark place and repeat the feeding at intervals until serving.

My usual storage method: brush the cake with alcohol once it’s slightly cooled, cover the tin and leave overnight. The next day turn the cake out onto baking paper, brush all sides with more brandy, wrap it tightly in plastic wrap, place it in an airtight container and store. To flatten the top further, store the cake upside down so its own weight reduces any dome.

If you’re short on time, this cake still tastes excellent when made a week or two before serving — it doesn’t strictly need months to be delicious.

If your cake is a bit crumbly, there are simple ways to enjoy it:

1. Warm slices and serve with vanilla custard, brandy butter or ice cream — a comforting option that hides any dryness.
2. Turn leftovers into truffles: crumble the cake, mix with brandy buttercream or an almond-flavoured ganache until it binds, roll into balls and dip in melted chocolate or coat in chopped nuts. These make lovely gifts.