Low FODMAP Christmas cake with brandy custard

Low FODMAP Christmas Cake with Brandy Custard

Lyndal McNamara - Research Dietitian, 16 December 2016

Don't let IBS spoil your Christmas Festivities - have your Christmas cake and eat it too with this delicious low FODMAP take on a traditional recipe!

Low FODMAP Christmas cake

Ingredients: (serves 12)

  • ¼ cup dried banana (19g)

  • ¼ cup dried cranberries (40g)

  • ¼ cup raisins (50g)

  • ¼ cup dried blueberries (40g)

  • 1/3 cup brandy (83ml)

  • 185g unsalted butter, softened

  • 1/2 cup brown sugar (78g)

  • 3 eggs

  • 3/4 cup canned crushed pineapple, drained (122g)

  • 1 cup roughly chopped macadamia nuts (140g)

  • 2 cup self-raising gluten-free flour, sifted (270g)

  • 1/3 cup lactose-free low fat milk (83ml)

  • 1 tsp. ground cinnamon (2.5g)

  • 1 tsp. ground nutmeg (2.5g)

  • 1 tsp. vanilla essence (5g)


  1. Place the mixed dried fruit in a large non-metallic bowl. Add the brandy, stir then cover and stand overnight. 
  2. Preheat oven to 160°C. Grease and double line a deep 20cm (base measurement) round cake pan.
  3. Place the butter and sugar in a large bowl and beat with electric beaters until light and creamy. Add the eggs gradually and continue to beat until well combined. Stir through the soaked dried fruit, crushed pineapple, chopped macadamias, spices and vanilla essence.
  4. Fold through the flour and milk, until mixture is just combined. Spoon the mixture into the prepared pan and smooth over the surface.
  5. Place the pan on several layers of newspaper and place in the oven. Bake for 1 3/4 hours, or until a skewer inserted into the centre comes out clean. Remove from the oven and set aside to cool. When cake is just warm, slice into 12 equal sized pieces. Drizzle with brandy custard to serve.

Brandy custard

Ingredients: (serves 12)
  • ½ cup gluten free custard powder (65g)

  • 5 cups lactose-free low fat milk (1.25L)

  • 4 tbs. caster sugar (50g)

  • 2 tsp. vanilla extract/paste (10g)

  • 4 tbs. brandy (20ml)


  1. Combine custard powder and 1/2 cup of the milk in a small jug. Stir until smooth.
  2. Place custard mixture, sugar, vanilla extract and remaining milk in a small saucepan over medium-low heat, stirring constantly until custard comes to the boil and thickens. Simmer, stirring for 1 minute. Stir through brandy before serving.

Nutrition Information/serve: 1 serve = 1 slice cake + custard
Energy 1976kJ
Protein 7.8g
Carbohydrates 47.8g
Sugars 21.4g
Fat 25.3g
Saturated fat 11.3g
Fibre 2.0g
Calcium 182mg
Sodium 151mg


  • Cake can be made several days in advance and reheated in the microwave before serving.

  • Store cake in an airtight container for up to 1 week.

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