Mary Berry Gluten-Free Christmas Cake Recipe

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This gluten-free Christmas cake is rich, moist, and deeply flavoured with fruit and warming spices, just as a traditional festive cake should be. It has a close yet tender crumb, slices beautifully, and keeps well, making it ideal for preparing ahead of the big day. The recipe is straightforward rather than tricky, with a gentle, steady bake and simple decorating options. From start to finish, allow around 3 hours including cooling time.

Ingredients

For the Cake

175g unsalted butter, softened
175g light brown sugar
3 large eggs, at room temperature
225g gluten-free self-raising flour
1 tsp gluten-free baking powder
1½ tsp mixed spice
Finely grated zest of 1 orange
1 tbsp black treacle
2 tbsp brandy or orange juice

For the Fruit

300g mixed dried fruit
75g glacé cherries, halved
50g chopped almonds

For Finishing

2–3 tbsp warmed apricot jam
Ready-to-roll marzipan and icing, optional

How to Make Mary Berry Gluten-Free Christmas Cake Recipe

Prepare the Oven and Tin: Preheat the oven to 150°C (130°C fan). Grease and line a deep 20cm round cake tin with baking parchment, making sure the paper comes well above the rim to protect the cake during its long bake.
Mix the Cake Batter: Place the butter, sugar, eggs, gluten-free flour, baking powder, mixed spice, orange zest, treacle, and brandy into a large bowl. Beat together until smooth and evenly combined. The mixture should be soft but not runny.
Add the Fruit: Fold in the dried fruit, cherries, and chopped almonds until evenly distributed. Spoon the mixture into the prepared tin and level the surface.
Bake Slowly: Bake in the centre of the oven for 2 to 2¼ hours. The cake is ready when it feels firm to the touch and a skewer inserted into the centre comes out clean. If the top browns too quickly, cover loosely with foil.
Cool and Finish: Leave the cake to cool completely in the tin. Brush the top with warm apricot jam before decorating with marzipan and icing if you wish, or simply wrap and store until ready to serve.

Tips for the Best Gluten-Free Christmas Cake

Why Is My Cake Crumbly?

Gluten-free cakes need enough moisture. Make sure you measure the flour accurately and do not overbake, as this can dry the cake out.

Can I Make This Cake in Advance?

Yes, this cake improves with time. Wrap it well and store it for up to a month, feeding weekly with a little brandy if desired.

How Do I Stop the Fruit Sinking?

Toss the dried fruit lightly in a spoonful of the gluten-free flour before adding it to the batter to help keep it evenly suspended.

Serving Suggestions

Serve thin slices with a cup of strong tea or coffee
Add a spoonful of brandy butter or lightly whipped cream
Finish with a dusting of icing sugar for a simple presentation

Storage

Room Temperature

Wrap tightly in baking parchment and foil and store in an airtight tin for up to 2 weeks.

Refrigerator

Not recommended, as it can dry the cake out.

Freezing

Freeze the undecorated cake, well wrapped, for up to 3 months. Defrost at room temperature before serving or decorating.

Nutrition

Calories: 395 kcal
Carbohydrates: 52g
Protein: 5g
Fat: 18g
Saturated Fat: 10g
Sodium: 180mg

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

FAQs

Is This Cake Suitable for Coeliacs?

Yes, as long as you use certified gluten-free flour and baking powder.

Can I Replace the Brandy?

You can use orange juice or apple juice if you prefer a non-alcoholic version.

Do I Need to Feed the Cake?

Feeding is optional but adds flavour and helps preserve the cake if making it well ahead.

Can I Bake This in a Different Tin Size?

A slightly smaller tin will need longer baking, while a larger tin will reduce the baking time. Always test with a skewer.