Gluten Free Christmas Cake

  • 280g Whitworths Juice Locked Raisins
  • 320g Whitworths Chopped Almonds
  • 60g Whitworths Little Jewel Cranberries
  • 40g Whitworths Chopped Apricots
  • 35g Whitworths Ground Almonds
  • 140g unsalted butter
  • 80g coconut sugar
  • 130g gluten free buckwheat flour
  • 2 oranges (juice of 1 and zest of 2)
  • 2 tsp mixed spice
  • 3 medium eggs
  • 100ml sherry
  • Marzipan, icing and festive charms to decorate as required

Ready… Steady… Bake…

  • Place the almonds, raisins, sultanas, cranberries and apricots into a bowl, pour over the sherry then add the zest of 1 orange. Soak for at least 24 hours or until the liquid has been asorbed.
  • For the cake... preheat your oven to 140⁰C/Fan 120⁰C/Gas Mark 1 then double line an 8 inch cake tin.
  • Cream the butter and the coconut sugar until smooth and creamy then whisk in the eggs until you have a smooth batter.
  • Add the juice of 1 orange and the remaining zest.
  • Sift the flour and mixed spice together in a large mixing bowl.
  • Fold the flour and ground almonds into the batter mix, then carefully add the fruit and chopped almonds.
  • Place the mixture into the tin then bake for 2½ to 3 hours until golden brown.
  • Leave to cool in the tin. Once cool cover tightly with tin foil and store in a tin until needed.
  • Marzipan and icing can be rolled out and added as optional extras.
  • Decorate with holly, fruit and nuts and festive charms.
Print recipe
  • 30 mins plus 24 hours soaking
  • 2.5 to 3 hours
  • Makes 12