Rich, moist and packed with golden dried fruit, this gluten-free Christmas in July fruit cake is inspired by Nigella Lawson’s Gorgeously Golden Fruit Cake.
It’s a beautiful make-ahead cake for festive entertaining, whether you’re celebrating Christmas in the depths of winter or around the table in December.
I’ve adapted this recipe ever so gently from the divine Nigella Lawson’s Gorgeously Golden Fruit Cake. Like many home cooks, I’ve long admired Nigella’s effortless style and generous approach to entertaining. This version stays true to the spirit of her original while adding a few of my own touches to suit my kitchen and the way I love to celebrate with family and friends.
One of the joys of fruit cake is that it only improves with time. Bake it a few days—or even weeks—ahead, wrap it well and let the flavours mature. It’s the perfect make-ahead cake for busy hosts and makes a beautiful homemade gift during the festive season.
Whether you’re celebrating Christmas in the middle of winter or gathering around the table in the Australian summer, this golden fruit cake is sure to become a treasured family favourite.
Gluten Free Christmas Cake
- Total Time51 minute
- YieldServes 10–12 1x
- DietGluten Free
I’ve adapted this recipe ever so gently from the divine Nigella Lawson’s Gorgeously Golden Fruit Cake. Like many home cooks, I’ve long admired Nigella’s effortless style and generous approach to entertaining. This version stays true to the spirit of her original while adding a few of my own touches to suit my kitchen and the way I love to celebrate with family and friends.
Ingredients
125ml dark rum
350g roughly chopped dried pears, roughly chopped
250g roughly chopped dried apricots, roughly chopped
250g dried, baby figs, roughly chopped
175g butter
200 grams caster sugar
200 grams orange marmalade
1/4 cup chia seeds
225g ground almonds
35 grams white sesame seeds
1/4 tsp ground cardamom
1/4 tsp ground coriander
3 large eggs75 grams whole blanched almonds
Instructions
- In a large bowl, add dried fruit and Bundaberg rum. Cover and macerate overnight.
- Next day, place soaked fruit in a large saucepan with butter, sugar, orange marmalade and chia seeds.
- Bring to the boil gently, reduce heat and simmer for 10 minutes. Remove from heat and allow to cool for about 45 minutes.
- Meanwhile, preheat the oven to 130°C. Line the bottom and sides of a 20cm high-sided cake tin with a double layer of baking paper, allowing enough baking paper to rise up about 10cm higher from the side of the tin.
- Transfer the cooled fruit mixture into a large bowl, stir the ground almonds, sesame seeds, ground cardamom and coriander. Beat in the eggs and spoon into the prepared cake tin, smoothing the top.
- Decorate with blanch almonds in a circular pattern or any design you like.
- Bake for 1 hour 40 minutes, then leave to cool completely in the tin.
- Remove from tin slice into wedges or cut across into slices and then into small pieces when serving a crowd.
Notes
Makes: 1 x 20 cm diameter cake, serves 10-12
Chef’s Tip: If baking for someone with coeliac disease, choose ingredients labelled gluten-free, particularly dried fruit, ground almonds, spices and marmalade, as these can occasionally be subject to cross-contact during processing.
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