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Gluten free christmas cake

Serves 30
Prep time: 30 Mins
Cooking time: 2 Hours 30 Mins

Just because you’re gluten free, you don’t have to miss out on a slice of Christmas Cake with this tasty moist recipe.



  • 1kg mixed fruit
  • 1 cup Brown Sugar
  • 1 cup Water
  • 125g butter
  • 1/2 cup pitted prunes, chopped
  • 1 tsp Baking soda
  • 1/2 cup dark rum
  • 1 tsp Angostura bitters
  • 2 tsp vanilla essence
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 1 tsp ground cloves
  • 1 tsp Ground Ginger
  • 2 Eggs, beaten
  • 2 cup Healtheries Simple Baking Mix
  • 1 tsp gluten-free baking powder
  • 1 1/4 cup pecan nut halves
  • 3/4 cup walnut halves
  • 2 tbsp Healtheries Dietex Marmalade Preserve
  • juice of 1 lemon
View the method
  1. Preheat oven to 160°C. Line base and sides of a 24cm cake tin with a double thickness of baking paper.
  2. Place the mixed fruit, sugar, water, butter, prunes and baking soda into a saucepan. Bring to the boil.
  3. Reduce heat and simmer for 5 minutes. Remove from heat.
  4. Stir in the rum, bitters, vanilla and spices. Allow to cool.
  5. Stir in the eggs.
  6. Sift the baking mix and baking powder together and fold into the cake mixture.
  7. Pour the mixture into the prepared cake tin. Bake for 2 to 2 ½ hours or until a skewer inserted into the centre of the cake comes out clean. After the first hour in the oven, cover the top of the cake with a double thickness of baking paper to prevent over-browning.
  8. For the glaze, gently heat the jam and lemon juice in a small saucepan. Pass through a sieve. Brush top of the cooled cake with warm glaze. Arrange the nuts on top of the cake. Brush with more glaze.
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