Sandy’s Christmas Cake

As promised – this is my dear grandmothers recipe -(so Myra’s originally). Cooking Gluten Free for our holidays is not difficult.

I have changed it according to my tastes over the years – but it has been my base for many years 🙂 so respectfully, I’ll name it as Nana’s here 🙂 And I’ll write it for you – as Nana gave it to me, full notes 🙂   I actually make about 3 versions for each holiday season at the end of the year and usually 2 months ahead – douse them with rum and put them in storage.  First round is always our Gluten Free version (the only difference is the Flour – and in Australia we are very fortunate to have GF Plain and Self-raising Flour available in most supermarkets )

The mess in my kitchen for 2 days now – third day today 🙂  I use the same recipe for our puddings and for cakes. Puddings are made in muffin tins so that single serves are ready for desserts, (they also seem to be great for sweets at unexpected visits in the holiday season.

Now with the metric measurements….   So here we go …..   🙂

Myra’s Christmas cake


  • 1 kg mixed fruit
  • ½ cup finely chopped dates
  • 1 cup of whole raw almonds or your choice../cashews/macadamias/etc
  • (if no nuts… add 1 more cup of mixed fruit could include dried apricots,glacied cherries, dried pineapple, mango, preserved ginger etc )
  • 1 cup butter
  • ½ cup treacle
  • 1 cup lightly packed brown sugar (or 1 cup Golden Syrup)
  • 1 heaped tsp mixed spice
  • 1 heaped tsp nutmeg
  • 1 tsp ground cloves
  • 1 tsp vanilla extract
  • 1 tsp almond essence
  • 1 cup water

Evening before baking day…. Put all of these in a large saucepan – bring to boil and then simmer for about 5 minutes….  take of the heat, then add…

  • 2 teaspoons of Bi-Carbonate of Soda – stir in well –  it will come up looking like foam – but stir well for about a minute, add
  • ½ cup rum (or brandy)- stir in , then put the lid on the saucepan and let stand in room temperature overnight – (Optional)

Next Day Notes – Do your tins first….    Each version makes approx –

  • 1 large round cake -28cm – 2-2½ hours to cook – line tin to 5cm above edge
  • 3 bar tins – approx 1½ hours to cook, – line tins – 5cm above edges
  • 18 – 20 Large Muffins – approx 1 hour to cook – double muffin papers
  • Oven turned on to 130c

Into your Saucepan add

  • 4 eggs
  • 1 cup Plain flour
  • 1 cup Self-raising Flour

Mix well and then put into you choice of pans – spreading evenly – and decorate the top with almonds or glacied cherries etc (if icing is not a priority or choice)

Always check about 10 minutes before time provided – with a toothpic or fine skewer insert and if it comes out clean – it ready and remove from oven.

When cooked – leave to cool in the pans. Cover with a clean tea-towel. Optional – While still warm use another ½ cup rum(or brandy) at least to douse the cake (the purpose is to help keep it safe over the next 2 months).

When totally cold – remove from pans but keep the lining paper. Wrap in plastic to keep air-tight and safe. Cakes can be stored in an airtight container for up to 6 months. Can be stored in a refrigerator or frozen if there are concerns – or if rum was not used to help preserving the cakes – I’d like to say how beautiful they all look – but this is prepared for the next 2 months storage – with one more round cooking today 🙂

I hope your special time with family and friends is a blessing


(and Sandy too now )

Bless Nana x – We’d love your comments and ideas or variations shared below- or if you have questions……one of us will reply 🙂