Christmas Cake

christmas cakeA delicious fat, sugar and gluten free cake, sweetened by natural fruits and flavoured with tasty oranges.

Christmas cake


225g/8oz raisins

140g/5oz sultanas

140g/5oz currants

80g/3oz glace cherries

6 large eggs

250g ground almonds (you could substitute 50g flaked almonds for crunch)

1-teaspoon baking powder (gluten free if needed)

1/4 teaspoon grated nutmeg

3- 6 tablespoons brandy, soak the fruit overnight (optional)

2 whole orange or 4 small clementine’s, simmered for a couple of hours, cooled, halved and pips removed



Preheat oven to 180C /350F / gas Mark 4, large spring-form cake tin

  1. Pulse the orange in a food processor until the bits are the size of a peanut – don’t mush it up. Remove ¾ of the mixture into another bowl and set aside.

  2. Mince all the dried fruit together in the food processor with the remaining oranges until chopped but not a mush along with 2 OF THE EGGS

  3. Beat the remaining eggs in a large bowl and add ALL of the other ingredients and mix well.

  4. Grease a large lined cake.

  5. Pour in the cake mixture and cover the top with foil to stop it burning.

  6. Cook at the above temp for 30 minutes and turn down the heat to 160/320/Gas 3 for approx. another hour – do check with a sharp knife or skewer to see if it’s cooked. Let it cool completely in the tin before turning out. This cake will need to be stored in the fridge and will keep for about 3 weeks.


© Ruth Pretty 2011