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    Dorothy’s Special Gluten Free Christmas Cake


    This special cake was made by friend Kim’s grandmother - Dorothy - and has been made for decades as part of their Christmas family tradition. It is a very special reminder of her beautiful energy and kind heart! For a chocolate twist add 1/4 cup Blendz Balance and Enliven - Raw Cacao and true cinnamon verum blend and omit the cinnamon. It is nut free. 


    • 750g premium mixed  fruit (preferably organic and sulphite free)
    • 1 cup coconut or rapadura sugar
    • ½ cup brandy, sherry or rum
    • ½ cup filtered water
    • 1 cup crushed pineapple (including the juice - tinned or fresh). If using fresh pineapple - blitz first to crush and add 1/4 cup Orange Juice.
    • 185g butter, chopped
    • 3 organic free range eggs, beaten
    • 2 ¼ cups gluten free flour blend
    • 1 tsp baking powder
    • ¼ tsp bicarbonate soda
    • 1 tsp cinnamon verum
    • 1 tsp nutmeg
    • 1 tsp ground ginger powder
    • 4 drops orange oil (twenty8) optional


    Preheat oven to 130 ̊C – 140 ̊C

    Place mixed fruit, sugar, brandy, water, crushed pineapple and butter in a saucepan. Bring to the boil, stirring all the time and simmer over a medium heat for about 5minutes. Allow to cool.

    Add the beaten eggs and orange oil then fold in sifted flour, baking powder, soda and spices. For chocolate twist add the Blendz balance and Enliven here.

    Place in a lined and greased 23cm tin. I decorated with Maple Pecans at this point.

    Bake for approximately 60-90mins or until cooked and tested with skewer.

    To lush it up, pour extra alcohol over as soon as it comes out of the oven. This amount is to your liking (not suitable for children).

    Serve with lashings of cream, or ice cream. I used CoYo Vanilla and Nutmeg Dairy Free Ice Cream and it was perfect.

    This product is unavailable or out of stock.
    This product is unavailable or out of stock.