Gluten & Dairy Free Christmas Cake

Christmas cake for everyone!

  • Serves 32
  • 15 mins to prepare
  • 135 mins to cook
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  • 1.2kg mixed dried fruit, chopped if large
  • 1 cup sherry or brandy
  • 250g dairy-free table spread, at room temperature
  • 300g brown sugar
  • 5 large eggs
  • 250g gluten-free flour
  • 1 teaspoon ground mixed spice
  • Pinch salt
  • Blanched almonds


  1. Place the dried fruit in a large bowl. Add the sherry and mix well. Cover and soak overnight.
  2. Next day, preheat the oven to 150°C. Line the base and sides of a 23cm-25cm round spring-form cake pan with baking paper.
  3. Beat the table spread and sugar together, until creamy. Add the eggs one at a time beating well after each addition. Sift the flour, spice and salt into a bowl then add alternately to the sugar mixture with the dried fruit and any liquid.
  4. Spoon into the cake pan and smooth the top with a wet hand. Decorate the top with the blanched almonds.
  5. Bake for about 2¼ hours or until a skewer inserted in the centre comes out clean. Remove and cool in the pan. Wrap in foil and store in a cool place.

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