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Christmas Cake (GF, WF, DF)

Grandma's Christmas cake recipe is always the best.


  • 225g currants
  • 350g sultanas
  • 350g seedless raisins or mixed fruit
  • 85g glace cherries
  • 55g blanched almonds
  • 225g butter (or dairy-free substitute)
  • 225g soft dark brown sugar
  • 2 tablespoons black treacle or molasses
  • 4 eggs
  • 225g gluten-free plain flour
  • 1/2 teaspoon each of mixed spice, cinnamon, nutmeg and ginger powder
  • 1 lemon and 1 orange, grated rind
  • 1 tablespoon sherry, rum or brandy (optional)


  1. Preheat oven to 180˚C.  Line a 25cm cake tin with brown paper which extends 5cm above the rim of the tin.
  2. Melt together the butter, sugar and treacle over a low heat, remove from heat and allow to cool slightly.
  3. Add fruit, nuts, spices and rind and mix together. 
  4. Beat eggs and add to fruit mixture, then add flour and mix well.
  5. Pour mixture into prepared cake tin. 
  6. Bake in 180˚C oven for 1 1/2 to 2 hours or until a cake skewer comes out clean.
  7. Allow to cool in the tin.


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