This Low GL Christmas Cake recipe is

the perfect alternative this year.


170g pitted prunes

115g dried apple rings

115g dried apricots

50ml brandy or tea

1 small apple, grated

Zest and juice of 1 orange

1/2 tsp cinnamon

1/2 tsp freshly grated nutmeg

1 tsp vanilla essence

170g soft butter

85g xylitol

4 medium eggs

85g ground almonds

85g rice bran (or wholemeal flour)

1 tsp gluten-free baking powder


1. The day before making the cake, chop the dried fruit and put in a bowl. Cover with brandy / tea and leave overnight, stirring occasionally.

2. Line a 20cm deep cake tin with a double layer of greaseproof paper. Set the oven to 140˚C fan / 160˚C / Gas Mark 3.

3. Cream the butter and xylitol, then stir in the chopped fruit, orange zest and grated apple.

4. Add the vanilla and spices and beat the eggs in, one at a time. Don’t worry if it looks a bit curdled – it’ll be fine!

5. Stir in the ground almonds, rice bran and baking powder and mix thoroughly.

6. Stir the juice from half the orange to start with, adding more if necessary to make a soft consistency.

7. Pour into the cake tin and level the top.

8. Tie a double thickness of newspaper or old Manila envelopes around the outside with string.

9. Bake for 90mins – 2 hours until a skewer comes out of the middle clean. If the top is getting too dark, put a piece of foil over it.

10. As soon as the tin is cool enough to touch, put a piece of foil tightly over the top and leave until completely cold (this helps soften the top of the cake).

NOTE: Because this cake has a low sugar and alcohol content it won’t keep for more than a week, but it can be frozen.