Christmas is around the corner and what better way to celebrate than with a delicious gluten-free Christmas cake? Mary Berry’s gluten-free Christmas cake recipe is a crowd-pleaser and perfect for those who have dietary restrictions. It’s a moist, rich and flavorful cake, just like the traditional one, but without the gluten. Let’s explore two different versions of this cake that you can make at home.
Recipe One: Mary Berry’s Gluten-Free Christmas Cake (Classic)
Ingredients:
- 250g unsalted butter, softened
- 250g light brown sugar
- 1 tsp vanilla extract
- 4 large eggs
- 250g gluten-free self-raising flour
- 1 tsp mixed spice
- 500g mixed dried fruit
- 150g glace cherries, halved
- 100g ground almonds
- 100g chopped almonds
- 100ml brandy or sherry
Instructions:
- Preheat your oven to 150°C and line a 20cm cake tin with baking paper.
- In a large bowl, cream together the butter, sugar and vanilla extract until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Sift the flour and mixed spice into the bowl and fold until combined.
- Add the mixed fruit, glace cherries, ground almonds and chopped almonds and mix until evenly distributed.
- Pour in the brandy or sherry and stir until combined.
- Spoon the mixture into the prepared cake tin and smooth the surface with a spatula.
- Bake for 2 1/2 – 3 hours or until a skewer inserted into the center comes out clean.
- Remove from the oven and leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Per serving (1/12th of the cake): 560 calories, 31g fat, 63g carbohydrates, 6g protein, 3g fiber.
Cooking Time:
2 1/2 – 3 hours
Equipment:
- 20cm cake tin
- Baking paper
- Large bowl
- Spatula
- Wire rack
Serving Suggestions:
This cake is perfect served with a cup of tea or coffee. You can also slice it up and serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
Variations:
If you want to change things up a bit, you can add different dried fruits and nuts to the cake. For example, you can add cranberries, apricots, or walnuts.
Substitutions:
If you don’t have gluten-free self-raising flour, you can use regular self-raising flour and add 2 teaspoons of baking powder. You can also substitute the brandy or sherry with orange juice or apple juice.
Storage:
You can store this cake in an airtight container at room temperature for up to a week. Alternatively, you can freeze it for up to 3 months.
Tips:
- Make sure your butter is softened before you start baking.
- Don’t overmix the batter or your cake will be tough.
- Make sure you line your cake tin with baking paper to prevent the cake from sticking.
Frequently Asked Questions:
- Can I make this cake without alcohol?
- Yes, you can substitute the brandy or sherry with orange juice or apple juice.
- Can I use different dried fruits?
- Yes, you can use any dried fruits you like.
- Can I freeze this cake?
- Yes, you can freeze it for up to 3 months.
Recipe Two: Mary Berry’s Gluten-Free Christmas Cake (Chocolate)
Ingredients:
- 250g unsalted butter, softened
- 250g light brown sugar
- 1 tsp vanilla extract
- 4 large eggs
- 200g gluten-free self-raising flour
- 50g cocoa powder
- 1 tsp mixed spice
- 500g mixed dried fruit
- 150g glace cherries, halved
- 100g ground almonds
- 100g chopped almonds
- 100ml brandy or sherry
Instructions:
- Preheat your oven to 150°C and line a 20cm cake tin with baking paper.
- In a large bowl, cream together the butter, sugar and vanilla extract until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Sift the flour, cocoa powder and mixed spice into the bowl and fold until combined.
- Add the mixed fruit, glace cherries, ground almonds and chopped almonds and mix until evenly distributed.
- Pour in the brandy or sherry and stir until combined.
- Spoon the mixture into the prepared cake tin and smooth the surface with a spatula.
- Bake for 2 1/2 – 3 hours or until a skewer inserted into the center comes out clean.
- Remove from the oven and leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Per serving (1/12th of the cake): 580 calories, 33g fat, 65g carbohydrates, 7g protein, 4g fiber.
Cooking Time:
2 1/2 – 3 hours
Equipment:
- 20cm cake tin
- Baking paper
- Large bowl
- Spatula
- Wire rack
Serving Suggestions:
This cake is perfect served with a cup of tea or coffee. You can also slice it up and serve it with a dollop of whipped cream or a scoop of chocolate ice cream.
Variations:
If you want to change things up a bit, you can add different dried fruits and nuts to the cake. For example, you can add cranberries, apricots, or hazelnuts.
Substitutions:
If you don’t have gluten-free self-raising flour, you can use regular self-raising flour and add 2 teaspoons of baking powder. You can also substitute the brandy or sherry with orange juice or apple juice.
Storage:
You can store this cake in an airtight container at room temperature for up to a week. Alternatively, you can freeze it for up to 3 months.
Tips:
- Make sure your butter is softened before you start baking.
- Don’t overmix the batter or your cake will be tough.
- Make sure you line your cake tin with baking paper to prevent the cake from sticking.
Frequently Asked Questions:
- Can I make this cake without alcohol?
- Yes, you can substitute the brandy or sherry with orange juice or apple juice.
- Can I use different dried fruits?
- Yes, you can use any dried fruits you like.
- Can I freeze this cake?
- Yes, you can freeze it for up to 3 months.
Personal Thoughts
Both of these recipes are delicious and perfect for the holiday season. The classic recipe is a tried and true favorite, while the chocolate version adds a fun twist to the traditional cake. I love that these recipes are gluten-free, so everyone can enjoy them regardless of their dietary restrictions. Give one or both of these recipes a try this Christmas and impress your