Kerry Withoos, Accredited Practising Dietitian


Low Fodmap Nutty Christmas Cake

Recipes > Christmas

This Christmas cake does take some preparation but really does taste like the real thing. Using nuts instead of dried fruit it makes for a delicious end to a Christmas meal. Serve with lactose free ice-cream or my low fodmap brandy custard for very special treat.


  • 250g Brazil nuts, roughly chopped
  • 200g pecan nuts, roughly chopped
  • 50g macadamia nuts, roughly chopped
  • ½ cup (125 ml) brandy
  • 100g butter
  • ½ cup (110g) brown sugar, firmly packed
  • ½ cup (85g) rice flour
  • ¼ cup (45g) potato flour*
  • ¼ cup (35g) gluten free cornflour
  • ½ cup (110g) brown sugar, firmly packed , extra
  • 2 tsp mixed spice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¾ cup (85g) fresh gluten free breadcrumbs
  • 2 eggs, lightly beaten
  • ¼ cup (65ml) lactose free milk


  • Place all nuts in medium bowl, pour over the brandy. Toss to combine well.  Cover, and place in the refrigerator to soak overnight.
  • Grease 15cm steamed pudding basin.  Line base with greaseproof paper.  In a medium saucepan combine soaked nuts, butter, and the brown sugar.  Stir over medium heat until butter has melted and sugar has dissolved and caramelised. 
  • Sift flours, extra brown sugar and spices three times into a large mixing bowl.  Stir in gluten free breadcrumbs.  Add caramelised nuts, eggs and milk to dry ingredients.  Beat well with a wooden spoon.  Pour into prepared pudding basin.  Place pudding basin in large stockpot, fill with water to half-way up side of basin.  Steam for 1 and ½ to 2 hours over medium-low heat.
    Hint:  Best if cooked on day of serving, however can be steamed early, and refrigerated until required.  Reheat on day of serving by steaming for 20 to 30 minutes.
    * Potato flour can be found in the health food section of supermarkets or in health food stores.