409 Cabot Street Beverly, MA

Monday-Friday:9-6    Saturday: 10-3

Phone: 978-720-8170

This gluten-free Christmas cake ensures everyone can have a slice. It can also be made as a vegan Christmas cake and without nuts.


  • 100g/3½oz soya margarine (or whatever kind of butter you like)
  • 1 large ripe banana
  • 2 large lemons, finely grated rind and juice only
  • 100g/3½oz soft prunes, stoned and halved
  • 75g/3oz raisins
  • 75g/3oz sultanas
  • 75g/3oz currants
  • 150g/5oz soft dried apricots, chopped in fairly large pieces
  • 50g/2oz mixed peel
  • 75g/2½oz walnuts, halved and 25g/¾oz hazelnuts, chopped OR 75g/3oz large pumpkin seeds and 25g/¾oz sunflower seeds
  • 2 eggs (or 2 level tsp gluten-free baking powder to make an egg-free cake)
  • 75g/2½oz coarse polenta and 75g/2½oz rice flour and 1 level tsp xanthan gum OR 150g gluten-free flour that already includes xanthan gum
  • 2 heaped tsp ground nutmeg
  • 1 heaped tsp ground cinnamon
  • 1 heaped tsp ground ginger
  • ½ teaspoon ground cloves
  • 2 tbsp brandy (optional)