Hey friends!
The holiday season is here, and it’s time to spread some festive cheer!
I know fruitcake can get a bad rap, but trust me on this one—I’m sharing a gluten-free Christmas fruitcake recipe that will change your mind!
It’s loaded with delicious dried fruits, nuts, and warm spices.
Perfect for your holiday gatherings or as a sweet gift.
Let’s whip up some holiday magic together!
Suggestions for Ingredient Substitution
For this gluten-free Christmas fruitcake, several ingredient substitutions can be made to accommodate various dietary needs or preferences. The dried fruit mix can be customized based on availability and taste preferences. For example, dried cranberries could be replaced with dried cherries or additional raisins. Calvados, an apple brandy, can be substituted with rum, brandy, or even apple juice for a non-alcoholic version. The recipe already uses a gluten-free flour mix, but almond flour could be increased and coconut flour added for a lower-carb option. Adjust liquid content accordingly, as coconut flour is highly absorbent. For a vegan version, replace butter with coconut oil or vegan butter, and use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) instead of regular eggs. These substitutions maintain the cake’s rich flavor and texture while catering to different dietary requirements.
| Preparation Time | 60-1440 minutes |
| Cooking Time | 60-120 minutes |
| Total Time | 120-1560 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 4000-4500
- Protein: 60-80 g
- Fat: 300-350 g
- Carbohydrates: 400-450 g
Ingredients
For the dried fruit mixture:
- juice and zest of 1 orange
- 2 tsp vanilla essence (I use Nielsen-Massey brand)
- 1.76 oz crystallized ginger
- 5.29 oz golden sultanas (or golden raisins)
- 3.53 oz dried blueberries
- 1.76 oz dried figs
- 2.65 oz prunes
- 2.82 oz flaked or chopped nuts (pecans or almonds recommended)
- 2.65 oz raisins
- juice and zest of 1 unwaxed lemon
- 4.41 oz candied cherries
- 3.53 oz currants
- 3.53 oz dried apricots
- 2.65 oz dried cranberries
- 5 fl oz calvados (or dark rum)
For the dry ingredients:
- 4.41 oz almond meal
- 2 tsp mixed spice
- 6.17 oz gluten-free flour
- 1 tsp gluten-free baking powder
- 1/2 tsp allspice
- 1 tsp cinnamon
- 2 tsp psyllium husk powder (helps with texture in GF baking)
For the wet ingredients:
- 7.76 oz brown sugar
- 4 large eggs (lightly beaten)
- 1 tbsp liquid honey
- 9.7 oz unsalted butter (room temperature)
For soaking:
- 1.69 fl oz spirit (such as brandy or rum)
Step 1: Soak the Fruit Mixture
Start by weighing the dried fruit and nuts, then place them in a large bowl.
Add the juice and zest of one orange and one unwaxed lemon to the bowl.
Pour in your chosen alcohol or cold brewed tea along with vanilla extract.
Stir the mixture thoroughly to combine all ingredients, then cover the bowl.
Allow the fruit mixture to soak for about 24 hours at room temperature, stirring occasionally to ensure even absorption.
Step 2: Prepare the Cake Tin
While the fruit mixture is soaking, prepare your cake tin.
Double line an 8-inch (20 cm) deep-sided loose-bottomed (preferably springform) cake tin with non-stick baking parchment.
Cut a wide strip of baking parchment long enough to wrap around the inner circumference of the tin and fold it in half lengthways to create a double layer.
Base-line the tin with two circles of parchment to prevent sticking and make removal easier after baking.
Step 3: Preheat the Oven
Once your cake tin is ready, preheat your oven to 150°C (300°F).
If you’re using a fan oven, reduce the temperature slightly to 130°C to ensure even cooking without over-browning.
Step 4: Prepare the Wet Ingredients
In a very large mixing bowl, whisk together the melted butter, honey, brown sugar(s), and eggs until they are evenly combined and the mixture is smooth.
This will serve as the base for your cake batter.
Step 5: Combine Dry Ingredients
In a separate bowl, mix together the dry ingredients.
This includes the gluten-free flour blend, ground almonds, ground psyllium husk or xanthan gum, baking powder, mixed spice powder, ground cinnamon, and allspice powder.
Stir until all the dry ingredients are well combined and evenly distributed.
Step 6: Combine and Bake
Add the dry ingredients and the soaked fruit mixture (including any remaining soaking liquid) into the bowl with the wet ingredients.
Mix gently but thoroughly until all ingredients are well incorporated.
Pour the cake batter into the prepared cake tin, ensure it’s level, and place it into the preheated oven.
Bake according to your recipe’s guidelines or until a skewer inserted into the center comes out clean.
Allow the cake to cool in the tin before removing.
