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Jamie Oliver Gluten Free Christmas Cake

Jamie Oliver Gluten Free Christmas Cake
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This gluten-free Christmas cake is a classic fruit cake made using gluten-free self-raising flour and ground almonds instead of regular wheat flour. The result is a moist, tender, and aromatic cake packed with fruits soaked in brandy or orange juice. It’s baked low and slow to perfection, then optionally “fed” with more brandy over time to enhance its flavour.

Ingredients

Scale

  • 250g gluten-free self-raising flour

  • 100g ground almonds

  • 250g unsalted butter (softened)

  • 250g dark brown sugar

  • 4 large eggs

  • 2 tsp mixed spice

  • 1 tsp cinnamon

  • 1 tsp nutmeg

  • 1 tsp vanilla extract

  • Zest and juice of 1 orange

  • 600g mixed dried fruit (raisins, currants, sultanas)

  • 100g glacé cherries, halved

  • 75g chopped nuts (walnuts or almonds)

  • 100ml brandy, rum, or orange juice

Instructions

Step 1: Prepare the fruit mixture

In a large bowl, combine dried fruit, cherries, and nuts. Pour over the brandy or orange juice and stir. Cover and leave to soak overnight (or at least for 1 hour).

Step 2: Preheat and prepare the tin

Preheat your oven to 150°C (300°F). Line your cake tin with a double layer of baking paper, ensuring the sides are well covered.

Step 3: Cream the butter and sugar

In a large bowl, beat butter and brown sugar until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract and orange zest.

Step 4: Mix the dry ingredients

In a separate bowl, combine gluten-free flour, ground almonds, mixed spice, cinnamon, and nutmeg. Fold this gently into the butter mixture.

Step 5: Add the soaked fruits

Add the fruit mixture and orange juice to the batter. Mix well so all fruits are evenly distributed.

Step 6: Bake the cake

Spoon the mixture into the prepared tin, smooth the top, and bake for 2½ to 3 hours. Check after 2 hours — if the top is browning too quickly, cover it loosely with foil.

Step 7: Cool and store  

Allow the cake to cool in the tin before removing. Wrap in parchment paper and foil once cooled, then store in an airtight container. You can “feed” it with a tablespoon of orange juice weekly for a deeper flavour.

Find it online: https://britishrecipeshub.co.uk/jamie-oliver-gluten-free-christmas-cake/