This moist, olive-oil based gluten free Christmas fruit cake is packed with cognac-soaked Medjool dates, dried figs, raisins and currants, and is warmly scented with cinnamon, allspice and fresh orange zest. Light and tender rather than heavy, this cake delivers all the festive aromas and boozy fruitiness you want at the holiday table without feeling dense. I prefer fresh orange zest and juice instead of packaged mixed peel for bright citrus notes, and I use light olive oil in place of butter to keep the cake both gluten- and dairy-free.
Instead of the traditional overnight soak, a simple shortcut works beautifully: simmer the mixed dried fruit in cognac over gentle heat for three minutes, then let it cool. As the fruit cools it soaks up the cognac, plumping quickly and giving you great flavor in a fraction of the time.
Toast the slivered almonds before adding them to the batter — the toasting deepens their flavor and gives a pleasant crunch that complements the soft fruit.
For decoration I use a smooth white royal icing to mimic a blanket of snow, then arrange rosemary sprigs and small pine cones on top for a winter-forest look. A light dusting of icing sugar over the rosemary and cones adds a snowy finish. This decoration is festive whether you celebrate a summer or winter Christmas; feel free to add gingerbread people or small ornaments if you like — keep it fun and personal.
Merry Christmas and best wishes for a wonderful year.
- Cake
- 150g Medjool dates, chopped
- 150g dried figs, chopped
- 150g raisins
- 150g currants
- 200 ml cognac
- 325g (2 1/2 cups) plain gluten free flour
- 1 tbsp baking powder
- 2 tsp cinnamon
- 1 tsp allspice
- 350 ml light olive oil
- 3 eggs
- Zest and juice of 1 orange
- 150g toasted slivered almonds
- Royal Icing
- 300g pure icing sugar, sifted
- 1 egg white
- 3 tsp lemon juice
- Preheat the oven to 180°C. Grease a 20cm 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 can absorb the alcohol.
- In a mixing bowl combine the gluten free flour, baking powder, cinnamon and allspice. Mix briefly to combine.
- Add the olive oil, eggs, orange zest and juice, toasted slivered almonds and the cooled fruit. Gently fold until combined.
- Spoon the batter into the prepared tin and bake for about 40 minutes, or until a skewer inserted into the center comes out clean. Transfer the cake to a wire rack and allow to cool completely.
- To make the royal icing, whisk the egg white, sifted icing sugar and lemon juice until smooth and thick. Pour or spread the icing over the cooled cake immediately before it sets.
- Preheat the oven to 180°C. Grease a 20cm square cake tin and line the base with baking paper.
- Place 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 can absorb the alcohol.
- Add the gluten free flour, baking powder, cinnamon and allspice to the clean bowl and blend 3 sec/speed 5.
- Add the oil, eggs, orange zest and juice, toasted slivered almonds and cooled fruit. Mix 40 sec/speed 5/reverse, scraping down the sides halfway through.
- Spoon the batter into the prepared tin and bake for about 40 minutes, or until a skewer 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 5 sec/speed 7, then pour over the cake before the icing sets.