This moist, olive-oil-based gluten free Christmas fruit cake is packed with cognac-soaked Medjool dates, dried figs, raisins and currants, and fragranced with cinnamon, allspice and fresh orange zest. The recipe is straightforward and quick to prepare, yet it captures all the classic festive aromas in every boozy, fruit-filled bite. Unlike dense traditional versions, this cake is pleasantly light, so you may well find yourself reaching for a second slice before you’ve finished the first.
I prefer fresh orange zest and juice over packaged mixed peel—the citrus brightness lifts the cake and balances the sweet, boozy fruit. I also swap butter for light olive oil to keep the cake dairy-free and to add a subtle, rounded richness that works beautifully with the dried fruit.
Many Christmas cake recipes require soaking the dried fruit overnight, but a reliable shortcut is to simmer the mixed fruit in cognac over gentle heat for about three minutes, then leave it to cool completely. As the fruit cools it soaks up the spirit and plumps up, giving you all the flavour and texture in a fraction of the time. This method is ideal when you want the depth of a traditional soaked fruit cake without the long wait.
For extra texture and a toasty note, toast the slivered almonds before folding them into the batter. Toasting intensifies their flavour and adds a pleasant crunch that contrasts with the soft, syrupy fruit.
When it comes to decorating, I love a simple, festive look: smooth royal icing over the top to resemble a blanket of snow, then a few rosemary sprigs and tiny pine cones arranged to suggest a miniature winter forest. A light dusting of icing sugar over the herbs and cones completes the snowy effect. If you prefer, you can decorate with gingerbread men or small edible ornaments—choose whatever suits your holiday table and have fun with it.
This gluten free Christmas fruit cake freezes and stores well. Wrapped tightly, slices or the whole cake will keep in the freezer for several weeks, and at room temperature it will stay fresh for a few days. If you plan to keep the cake longer before serving, brush it occasionally with a little extra cognac or orange juice to maintain moisture.
Enjoy this festive cake with a cup of strong tea, coffee, or a glass of something sparkling. Merry Christmas and happy holidays!
- Cake
- 150 g Medjool dates, chopped
- 150 g dried figs, chopped
- 150 g raisins
- 150 g currants
- 200 ml cognac
- 325 g (about 2 1/2 cups) plain gluten-free flour
- 1 tbsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground allspice
- 350 ml light olive oil
- 3 large eggs
- Zest and juice of 1 orange
- 150 g toasted slivered almonds
- Royal Icing
- 300 g pure icing sugar, sifted
- 1 egg white
- 3 tsp lemon juice
- Preheat the oven to 180°C. Grease a 20 cm square cake tin and line the base with baking paper.
- Place the dates, figs, raisins and currants in a saucepan with the cognac. Gently simmer for 3 minutes, then remove from the heat and set aside to cool completely so the fruit absorbs the cognac.
- In a mixing bowl, whisk together the gluten-free flour, baking powder, cinnamon and allspice until combined.
- Add the olive oil, eggs, orange zest and juice, toasted almonds and the cooled fruit with any remaining liquid. Mix gently until everything is evenly combined.
- Spoon the batter into the prepared tin and bake for about 40 minutes, or until a skewer inserted into the centre comes out clean. Transfer the cake to a wire rack and allow it to cool completely.
- To make the royal icing, beat the egg white, sifted icing sugar and lemon juice together until a thick paste forms. Spread or pour the icing over the cooled cake immediately, before it sets, to create a smooth, snowy finish.
- Preheat the oven to 180°C. Grease a 20 cm square cake tin and line the base with baking paper.
- Combine the dates, figs, raisins, currants and cognac in the Thermomix bowl and cook 3 min/100°C/speed 1/reverse. Pour the fruit into a bowl and set aside to cool completely so it soaks up the cognac.
- In a clean bowl add the gluten-free flour, baking powder, cinnamon and allspice and blend 3 sec/speed 5 to mix the dry ingredients.
- Add the olive oil, eggs, orange zest and juice, toasted almonds and the cooled fruit. Mix 40 sec/speed 5/reverse, scraping down the sides halfway through, until well combined.
- Spoon the batter into the prepared tin and bake for about 40 minutes, or until a skewer inserted into the centre comes out clean. Cool on a wire rack completely.
- For the royal icing, beat the egg white, icing sugar and lemon juice in the Thermomix for 5 sec/speed 7, then pour over the cooled cake immediately before the icing sets.