Christmas Cake (GF, DF)

And it's another festive post... Got to make the most of the festive blogging opportunities while I can!
Last month I told you about my trip to the Allergy and Free From Show in Liverpool, here's something I picked up whilst I was there!
Delicious Alchemy's Gluten & Dairy Free Christmas Fruit Cake Mix. 

Gluten and Dairy Free Christmas Cake

650g Cake Mix
110g dairy free butter
2 large eggs
75ml of brandy
1 orange

For the Cake - 
1. Preheat the oven to 160 degrees. Line the base and sides of a 7 inch baking tin with greaseproof paper, making sure the paper sticks out 2.5cm above the rim of the tin. 

2. In a large bowl, mix the butter and zest, then add in 45ml of the brandy.

3. Whisk the eggs separately and then add to the large bowl, followed by the dry cake mix. 

4. Mix together for 2 - 3 minutes until the mixture comes together.

5. Pour into the prepared tin and bake for 1 hour 45 minutes.

6. Once baked, allow it to cool for 20 minutes. Pierce the cake several times with a skewer then pour on the remaining 30ml of brandy and leave until absorbed. 

7. Wrap it up well. I wrapped it up in greaseproof paper and tin foil to make sure it kept fresh. 

If you're wanting to decorate it you can do it a number of ways. The simplest way to do so would be to make royal icing and to spread on the cake creating peaks for a snow scene effect. A more advanced way is to ice with marzipan, followed by regal icing. I'm going to talk you through the latter. 

8-10 inch cake board
454g roll out marzipan
454g roll out regal icing
green, red and gold ready to roll icing 
1 tbsp apricot glaze
1 tbsp hot water
icing sugar, to dust

Method for decorating:
1. Unwrap your cake.

2. Trim the top of the cake making sure it's straight. Place cake upside down on to the cake board. make it sits flat. 

3. Put a tablespoon of apricot glaze into a bowl and microwave until it's boiling and runny. Using a brush, spread this on to the cake.

4. Dust your worktop with icing sugar. Knead the marzipan for a minute or two until it's gone a bit softer. 

5. Roll out the marzipan, making sure to keep turning it so it doesn't stick to your worktop. A trick to making sure your marzipan is rolled wide enough is to take a bit of string and place it across the diameter of the cake and down the edge, cutting the string there. Holding each end of the string on top of the rolled out marzipan to see if it's wide enough. 

6. Once it's the right size, roll the marzipan back on to the rolling pin and drop on to the cake. Smoothing the top of the cake first with your hands, then taking your hands down the side, pressing the marzipan flat to the sides. Cut off the excess marzipan.

7. Brush the marzipan covered cake with hot water, this is to help stick the icing on top. 

8. Knead the icing until softer then follow the same process as the marzipan layer rolling it out, placing it on top then smoothing down the sides. An icing smoother would be good here to get a professional finish on the icing but don't worry if not. 

9. Then the tree I did using a tree-cutter, sticking it on by using a dab of water. I cut out a star in gold, then rolled the red icing into balls.

10. Lastly, I added a bit of ribbon around the edge to give it that festive finish.


Lucy Steel


  1. It looks fabulous. I'm not sure mine would have such a professional finish! Where can you buy this mix from, do you know please?

    1. Search online for
      Delicious Alchemy Gluten Free Christmas Fruit Cake Mix 650 g
      ...and you will find it at for £5....or get it direct from the Delicious Alchemy website.