Gluten-Free Christmas Cake is a festive and rich dessert that’s perfect for celebrating the holiday season. Packed with a variety of dried fruits, nuts, and warm spices, this cake has all the traditional flavors of Christmas but without the gluten. The texture is moist and dense, with a delightful balance of sweetness and spice that gets better as it ages. This cake can be made ahead of time, allowing the flavors to develop fully, and it’s a wonderful treat to share with family and friends, especially those with dietary restrictions. Whether you enjoy it plain or topped with a layer of marzipan and icing, this Gluten-Free Christmas Cake is sure to become a holiday favorite.
Ingredients:
- 1 ½ cups mixed dried fruits (such as raisins, sultanas, currants, and chopped dates)
- ½ cup mixed nuts, chopped (such as almonds, walnuts, and pecans)
- ¼ cup candied peel
- ½ cup orange juice or brandy
- 1 ½ cups gluten-free all-purpose flour
- 1 teaspoon xanthan gum (if your flour blend doesn’t contain it)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 orange
- Zest of 1 lemon
Instructions:
- Soak the Fruits: In a large bowl, combine the mixed dried fruits, chopped nuts, and candied peel. Pour the orange juice or brandy over the mixture, stir to combine, and let it soak for at least 1 hour, or overnight for the best flavor.
- Prepare the Oven and Pan: Preheat your oven to 300°F (150°C). Grease and line an 8-inch round cake pan with parchment paper.
- Mix the Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, xanthan gum (if using), baking powder, cinnamon, nutmeg, and cloves.
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract, orange zest, and lemon zest.
- Combine the Ingredients: Gradually fold the dry ingredients into the butter mixture until well combined. Stir in the soaked fruit mixture, ensuring everything is evenly distributed.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 2 to 2 ½ hours, or until a skewer inserted into the center comes out clean. If the top of the cake begins to brown too quickly, cover it loosely with foil.
- Cool and Store: Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. Once cooled, wrap the cake tightly in plastic wrap and store it in an airtight container. The cake can be stored for several weeks, and the flavors will continue to develop over time.
Enjoy your Gluten-Free Christmas Cake as a delightful holiday treat that everyone can savor, whether they’re gluten-free or not!
