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Fit for any occasion this delicious Gluten-Free Fruit Cake recipe is packed with juicy sultanas, raisins, glacé cherries and mixed peel. This is a farmhouse style family fruit cake which has a light sponge packed with plump and juicy dried fruit that is humble enough for a simple tea time or can be easily decorated to suit a more special gathering. No xanthan gum is needed.
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Having a farmhouse style family fruit cake on hand for tea breaks, serving to unexpected house guests or for easy snacking feels so reassuring. It’s one of those homely cakes that can fit any occasion. A soft light sponge packed with juicy fruit and humbly decorated.
In fact you don’t really need to decorate it at all. Bare naked or with a smattering of sieved icing sugar will not detract from the this cake’s inviting nature. But for special occasions you can brush the top of the cake with a simple syrup and a handful of glistening fruit and nuts.
I'll take you through the recipe with step-by-step photos and plenty of expert tips so you can make this gluten-free cake flawlessly first time.
Why You'll Love This Gluten-Free Family Fruit Cake
- This is a light every day fruit cake, not one of those rich spiced affairs that crops up at Christmas or wedding celebrations.
- Packed with delicious dried fruit soaked in citrus to make it extra plump and juicy.
- This is not a large cake so you won’t have it hanging round for ages. It’s enough for a few simple sittings.
- Fruit Cake freezes so well that is seems almost churlish not to bake two at a time so you can stick one in the freezer for cake emergencies.
⭐️If you are looking for a dark fruit cake for the holiday season then you'll love this Gluten-Free Christmas Cake which is also suitable for a traditional wedding cake.
Ingredients Needed
Dried fruit. The choice is yours but in this recipe we use glacé cherries, sultanas, raisins, mixed peel. You can omit any of these or swap in your favourites - dried cranberries and diced dried apricot also works very well.
Orange and lemon. Make sure these are both unwaxed and organic otherwise you need to scrub off the wax. You need both the juice and the zest for this recipe.
Butter. Unsalted butter is the best choice here. Make sure it is at room temperature.
Caster sugar. It’s a fine white baking sugar. If you can only get hold of granulated sugar you can grind more finely in the food processor before you use it in the recipe.
Eggs. This recipe uses medium size, about 60g each with shell (50g each without shell). These are often classified as large eggs in the US. I recommend weighing your eggs to ensure the correct amount.
Sweet Rice Flour (glutinous rice flour). This starchy flour gives the cake a soft bouncy quality. The starchiness of sweet rice flour gives structure so the cake doesn’t crumble to pieces when you cut into it. This is not the same flour as regular rice flour and cannot be substituted for it.
Oat Flour. A light flour which has a beautiful flavour. It’s used here as well to give the cake levity and keep it from being too dense.
Ground almonds (almond flour). You are looking for blanched and ground almonds. There is a bit of labelling confusion over almond flour which is sold as ‘ground almonds’ in most major UK supermarkets and found in the baking aisle. If you want to know what exactly you are looking for then check out this post >>> Is Almond Flour The Same As Ground Almonds.
Baking powder. A leaving agent which causes the cake to rise and become light and fluffy. Do check your baking powder is gluten-free before use.
Salt. I like to use kosher salt in my baking as it has a round gentle flavour. Using salt in your baked goods lifts and sharpens all the other flavours.
Apricot jam. This is used for glazing the cake. You can substitute for marmalade or just a simple syrup.
Flour Substitutions
I don't recommend swapping the flours for an all-purpose gluten-free flour blend as the cake will be turn out too dry and crumbly. However, there are substitutions you can make if you need to:
- Sweet rice flour can be substituted for cassava flour.
- Oat flour can be swapped for sorghum flour.
How To Make Gluten-Free Farmhouse Fruit Cake
For full recipe instructions go to the recipe card at the end of this post.
- Soak glacé cherries, sultanas, raisins and mixed peel in the zest and juice of an orange and lemon for at least an hour.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time and beat until well combined.
- Whisk sweet rice flour, oat flour, ground almonds, baking powder and salt together.
- Add the flours to the batter, mix well then add the soaked fruit.
- Pour into a 6 inch x 4 inch cake tin and bake for 2¼ hours.
- Remove from oven and leave to cool on a wire rack.
- Brush with warmed apricot jam and decorate with glacé fruit and nuts.
Expert Tips
- Leaving the fruit soaking in the citrus juice for an hour allows the fruit to fully absorb the liquid. You can even leave overnight to soak.
- Make sure your butter comes to room temperature before creaming with the sugar.
- This cake uses medium eggs.
- Storing – Keep the cake in an airtight container for up to 3 days.
- Freezing - You can freeze Gluten-Free Fruit Cake before you add the final brush of apricot jam. Wrap up tightly in cling film and then tin foil to avoid freezer burn. It can keep frozen for up to 2 months. To defrost remove from the freezer the night before you wish to serve it and leave wrapped up on the side to defrost. The next morning unwrap it and brush with the apricot jam as directed.
- I recommend using anodised aluminium cake tins for baking cakes as they are inexpensive and bake a lovely even cake.
- If you really want to push the boat out then I really recommend using Homemade Glacé Cherries and Homemade Mixed Peel. They are a labour of love but the difference in flavour using homemade versions is out of this world.
Variations for Gluten-Free Fruit Cake
- You can use any dried fruit – think chopped apricots, sour cherries, cranberries, diced figs.
- Add roughly chopped almonds to the sponge as well. It adds a lovely nubby texture.
- Add diced marzipan to the cake batter for a gorgeous almondy flavour.
- Add diced stem ginger and a teaspoon of ground ginger to the cake for added warmth.
Gluten-Free Dundee Fruit Cake
This fruit cake recipe owes a lot of a Dundee Fruit Cake which is a traditional Scottish farmhouse cake, and can be given its signature look by adding a circular pattern of whole blanched almonds to decorate the top before baking.
FAQs
This cake has only been tested with eggs and dairy ingredients. You can substitute the dairy if you have a favourite plant based butter which works well as a 1:1 swap. However, I don’t advise you swapping for any egg alternatives as this might alter the recipe significantly.
Yes, this cake keeps well for up to 5 days when you follow the storage instructions below.
You can store this cake in an airtight container (but preferably tin rather than plastic as it plastic will keep the cake too moist). Then store the cake in a cool dark place.
Absolutely. You can freeze the cake successfully by double wrapping it. First wrap it tightly in plastic wrap then aluminium foil. Then either place in a resealable freezer bag or airtight container. Don’t forget to label including the date. To enjoy, thaw at room temperature overnight, allowing it to come to room temperature before unwrapping and serving.
This cake is baked in a 6 inch diameter x 4 inch round cake tin. I really like to use silver anodised cake tins which give an even bake. Silver aluminium cake tins are great too.
More Gluten-Free Fruit Cake Recipes You'll Love
✨Have you tried this Gluten-Free Fruit Cake? If you liked it, please leave a 5-star ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating on the recipe card and consider leaving a comment as well! I would love to hear about how your recipe turned out and your feedback also helps other readers✨
Best Gluten-Free Fruit Cake (Farmhouse Style)
Ingredients
- 100 g glacé cherries - roughly chopped
- 100 g sultanas
- 100 g raisins
- 50 g mixed peel
- 1 orange
- 1 lemon
- 150 g unsalted butter - room temperature
- 150 g caster sugar
- 2 eggs - medium
- 80 g sweet rice flour
- 60 g oat flour
- 30 g ground almonds
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 100 g apricot jam
- extra glacé fruit and almonds for decorating
Instructions
- Pre-heat the oven to 170°C/150°C fan/ gas mark 3. Line and grease a 6 inch diameter x 4 inch round cake tin.
- Soak the glacé cherries, sultanas, raisins and mixed peel in the zest and juice of the orange and lemon for at least an hour.
- Cream the butter and sugar in a large mixing bowl with an electric mixer or in a stand mixer until light and fluffy.
- Add the eggs one at a time and mix in until fully combined.
- Whisk the flours, ground almonds, baking powder and salt together in a large bowl then beat into the batter.
- Add the soaked dried fruit and mix in well.
- Pour into the cake tin and place in the oven.
- Bake for 30 minutes then turn the oven down to 150°C/130°C fan/gas mark 2 and bake for a further 1¾ hours.
- Remove from the oven, carefully insert the cake out of the tin and leave to cool on a wire rack.
- Pour the apricot jam into a small saucepan and heat until the jam is runny.
- Brush the cake all over with the apricot jam then decorate with more glacé fruit and whole almonds if you wish.
Video
Notes
- Adapted from Eric Lanlard’s Light Fruit Cake from his book Home Bake.
- For some really special additions try using Homemade Glacé Cherries and Homemade Mixed Peel.
- Make sure the butter comes to room temperature before creaming with the sugar.
- The eggs used in this recipe are medium size, 60g with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.
- This recipe calls for the UK ingredient labelled 'ground almonds' which is blanched and ground whole almonds (without their skin). In the US this kind of flour is sold as almond flour. To make sure you know which almond flour you are choosing then check against this article The Difference Between The Almond Flours.
- If you are intolerant to oat flour you can substitute with millet or sorghum flour. There will be a slight difference in flavour.
- Store the cake in an airtight container for up to 3 days.
- This cake freezes really well for up to 2 months. I recommend freezing before you brush with the apricot jam.
Dory says
Really delicious cake, a definite favourite! 🙂 Thank you!
Georgina Hartley says
That's great - I'm happy you like it!!
Sybil says
Hi- since my cake is in the oven right now this is too late to ask but for next time, do I drain the fruit from the juice first?
Georgina Hartley says
The fruit should absorb all of the liquid so there's no need to drain.
Ali says
I always thought that gluten free cakes were dry and too crumbly until I found this recipe. This cake is moist and so tasty. I soaked the fruit in the zest and juice overnight and boy did it taste good. I will definitely be making this cake over and over again and will be trying other recipes from this website. Thank you so much Georgina!
Georgina Hartley says
I am so happy to hear that Ali!! Thank you!
Karen says
Do you have any gluten free vegan cake recipes?
Georgina Hartley says
Here are all my vegan recipes. There are some cakes in the mix https://fromthelarder.co.uk/category/vegan/
John Hewitt says
I have made this cake twice now, the first time was really good so second time I tried to make one double the size and whilst the taste is still really good it does not seem to hold together so well. I only have large eggs so I used 3 large instead of 4 medium. Would it have been a good idea to add some Xanthum Gum? or is it that these Gluten Free cakes are less stable and better smaller. You may gather from my comments I am not an experienced baker.
Thanks for any help.
Georgina Hartley says
Hi John, I would recommend using 4 large eggs as a replacement for the 4 medium eggs so that's why there may have been some binding issues. I don't recommend xanthan gum as it's not an ingredient I use but the egg swap should be sufficient.
Jessie Daniel says
I have not tried this recipe yet but it looks delicious. Can you recommend an alternative to oat flour as my granddaughter cannot have oats. Very grateful if you can because we all love fruit cakes.
Georgina Hartley says
You can substitute the oat flour for sorghum flour.
Jessie Daniel says
Thank you Georgina
Penny says
Such a beautifully simple and satisfying cake: it's good for breakfast and with afternoon tea. I didn't go too citrus and added some dried apricots. Lovely result. I'll be making this again and again. Thanks Georgina.
Linda Jeffery says
First time trying this cake and it's absolutely scrumptious, thank you.
Georgina Hartley says
You are very welcome Linda - thank you!
Annie says
This is a delicious fruit cake. I used an 8 inch by 3.5 inch cake tin and it required the same cooking time. It’s moist with a little crumble and is lovely with a cup of tea! Thank you very much Georgina!
Georgina Hartley says
Hi Annie - that's great to hear! Thank you for your lovely feedback!
Sidney says
This recipe came out great. I used a 7" pan and changed the temperature and time a bit. Oddly, I think it was even better after a day in the fridge. Thank you 🙂
Georgina Hartley says
Hi Sidney, I'm so happy you like the cake - thank you!
Susan Coleman says
Just wanted to thank you again for this recipe. I made them as gifts for my gluten free friends!
Today I changed it up a bit..using dried cranberries, lemon, lime and orange peel, glace cherries, chopped brazil nuts. I soaked the fruit in cranberry juice with 4 drops Young Living Orange+ Essential Oil ( approved for cooking). It is delicious and ecen my non fruit cake loving kids are liking it.
I am excited to try more of your recipes!
Susan Coleman says
This cake has a wonderful flavor!
Howevet, it was VERY crumbly ( mostly crumbs with only the bottom half being solid). We are tryijg to troubleshoot.
How much difference between Sweet Rice flour and Rice flour? How much liquid should there be with the fruit? We are wondering if we needed more moisture.
Thank you in advance for helping us figure it out.
Georgina Hartley says
Hi Sue, I'm sorry to hear that the cake was too crumbly for you. This one definitely has a crumble to it -which is intentional but you should be able to cut it into decent slices. Did you use sweet rice flour or regular rice flour? If it was the latter then that is exactly the problem as sweet rice flour is a starchy flour which helps bind the cake together and regular rice flour does not do the same job. Click the link for my guide to Sweet Rice Flour which gives loads more info. If that wasn't the case then let's think again!
Susan Coleman says
Thank you! I was able to order Sweet Rice flour and we made another cake. It was PERFECT! My husband and I loved it!
Georgina Hartley says
Hi Susan, that's great to hear. I'm so happy that it worked out this time!!
Sureita says
Thank you for posting this Georgina. I baked this today for the first time and it is delicious. Moist but firm, flavourful and looks pretty good too. I adjusted the cooking time as baking in an Aga is less controllable but This is definitely going into my favourite recipes.
Georgina Hartley says
So happy you like it - thank you for your lovely feedback!
Lindsey says
Hi, I haven’t tried this recipe yet but do you have any trouble with the fruit dropping to the bottom of the cake?
Georgina Hartley says
Hi Lindsey, there is a little bit of sinkage but the batter is quite thick so it's not too much of a problem.
Ronak Mehta says
Wow. It looks delicious. I love pineapple cakes. So, I will try to make it. Your recipe will help me. Thanks for sharing.
Celia says
I have no rice flour. Can I use self raising or plain flour.
Georgina Hartley says
I haven't tried it with self raising or plain flour, so I'm sorry but I cannot say.
Lucy S says
Delicious! Only had 50g caster sugar so had to top up with muscovado, but it was great.
Georgina Hartley says
That's lovely to hear - thank you!
Lucy says
This looks delicious! I don't have a 6 inch tin though, only 9 inch or a loaf tin. Would either of those work? Thanks.
Lucy says
I just saw the comment below and will try a loaf tin. Do you think adding psyllium husks would help with crumbling cakes?
Georgina Hartley says
Hi Lucy, you could try it (the slight crumble was intentional - just like my favourite farmhouse fruitcake from our local bakery - which is not gf unfortunately)
Sarah says
I’ve been meaning to try this recipes for ages and managed yesterday. Wow! It is indeed the BEST GF fruit cake. In fact just be fruit cake full stop. I used a 2lb loaf tin but will buy at 6inxb round tin as if was very crumbly. Perhaps that’s why. The flavour is divine. Thank you so much for sharing this.
Georgina Hartley says
Hi Sarah, the fruit cake should crumble a little but not too much that you shouldn't achieve a good slice. I think that is part of a farmhouse fruitcake's charm. I am happy you were a fan of the cake though - I love it too!
Pauline says
Wow this looks amazing. A terrific everyday fruit cake Tandy but still looks sensational. Definitely on my list to try when I finish travelling and get my mojo back. Love it. Thanks, Pauline
Georgina Hartley says
Thank you! Let me know if you give it a go!
Gay McDonald says
Hi Georgina, a couple years ago, I was given a GF fruit cake recipe that works well and is easy. Simply soak a bag/box of mixed fruit in 2 cups of orange juice for a couple hours or overnight. Stir in 2 cups of GF Self Rising Flour, pour into a greased and lined pan and bake at moderate heat until done - about 35 minutes or so. Test with a skewer. Leave to cool in the tin for a while before turning out. I used it as a wedding cake for friends, decorated with white royal icing and a hand crochet bride and groom I made (in National dress of Tuvalu - where the happy couple come from!) Also decorated with hand crocheted flowers on a band around the base - later doubled as a head band! Email me and I will see if I can find the photo if you like
Georgina Hartley says
That does sound lovely Gay - thank you for sharing!