The Best Gluten-Free Fruit Cake

Fit for any occasion The Best Gluten-Free Fruit Cake is packed with juicy sultanas, raisins, glacé cherries and mixed peel. A light sponge with a slight citrus edge that is humble enough for a simple tea time or can be easily decorated to suit a more special gathering.

A slice of Gluten-Free Fruit Cake on a plate in front of the rest of the cake

Having a farmhouse style fruit cake on hand for tea breaks, serving to unexpected house guests or for family 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.

Why is this Gluten-Free Fruit Cake so brilliant?

  • 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.

Gluten-Free Fruit Cake on a white plate with a knife placed next to it

What flour do you use to make Gluten-Free Fruit Cake?

The choice of alternative flours here really makes the cake ultra special.

Sweet Rice Flour – This 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. If you want more info on sweet rice flour then visit this comprehensive guide.

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. If you want more info on sweet rice flour then visit this comprehensive guide.

Ground Almonds – okay this isn’t really a flour but the ground almonds help give the cake a beautiful moist texture and plenty of protein to hold it together. Plus a lovely nutty taste. You can substitute for almond flour. If you want more info on nut flours then visit this comprehensive guide.

How do you make Gluten-Free Fruit Cake?

  1. Soak glacé cherries, sultanas, raisins and mixed peel in the zest and juice of an orange and lemon for at least an hour.dried fruit in a glass bowl
  2. Cream butter and sugar until light and fluffy.creamed butter and sugar in a mixing bowl
  3. Add eggs one at a time and beat until well combined.cake batter in a mixing bowl
  4. Whisk sweet rice flour, oat flour, ground almonds, baking powder and salt together.a mix of flours in a glass bowl
  5. Add the flours to the batter, mix well then add the soaked fruit.cake batter in a mixing bowl
  6. Pour into a 6 inch x 4 inch cake tin and bake for 2¼ hours.fruit cake batter in a cake tin
  7. Remove from oven and leave to cool on a wire rack.Gluten-Free Fruit Cake on a cooling rack
  8. Brush with warmed apricot jam and decorate with glacé fruit and nuts.

Gluten-Free Fruit Cake on a white plate

Baker’s 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.

How to make this Gluten-Free Fruit Cake really special

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 Fruit Cake on a white plate with a large slice taken out

Love fruit cakes and need more recipes?

Gluten-Free Cherry Cake
Vinegar Cake
Gluten-Free Simnel Cake
Whisky Marmalade Bundt

If you make The Best Gluten-Free Fruit Cake then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

A slice of Gluten-Free Fruit Cake on a plate in front of the rest of the cake
Print Recipe
5 from 3 votes

The Best Gluten-Free Fruit Cake

Fit for any occasion The Best Gluten-Free Fruit Cake is packed with juicy sultanas, raisins, glacé cherries and mixed peel. A light sponge with a slight citrus edge that is humble enough for a simple tea time or can be easily decorated to suit a more gathering.
Prep Time20 mins
Cook Time2 hrs 15 mins
Resting Time1 hr
Course: Cake
Cuisine: British
Servings: 8 people
Calories: 487kcal

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.
  • This recipe uses medium sized eggs.
  • You can substitute the ground almonds for almond flour.
  • 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.

Nutrition

Calories: 487kcal | Carbohydrates: 78g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 81mg | Sodium: 109mg | Potassium: 360mg | Fiber: 3g | Sugar: 45g | Vitamin A: 590IU | Vitamin C: 18mg | Calcium: 67mg | Iron: 1mg

Vinegar Cake

Vinegar Cake is a very traditional fruitcake, thick with sultanas, currants and mixed peel. Extremely moist with a tender crumb thanks to the not so secret ingredient of vinegar.

Vinegar Cake

This is the recipe that launched several more of my most recent recipes. It led to my investigation of Homemade Mixed Peel which is turn encouraged me to make Triple Citrus Shrub. So I have a lot to thank this original recipe for.

My Great Auntie Lil was an excellent baker and all-round cook. However, by the time I was old enough she had mostly wound down that side of her life and I only have distinct memories of her Christmas pudding, cakes and mince pies. I was assured though by my mum who would often drift off into a nostalgic haze whenever fruit cakes were mentioned that her Vinegar Cake was legendary. My mum and Nan would salivate openly remembering thick slices of Vinegar Cake smeared with butter and marmite. One day, Nan pressed into my hand a very roughly scribbled note of the recipe which she had begged from her sister and urged me to try it.

Vinegar Cake

I have no idea why it took until January this year, seven years since I was first given the recipe to sample this incredible piece of our family history. I came across my Nan’s note hidden within my cake file which I immediately gathered up and clutched to my chest. My nan passed away three years ago and absolutely nothing can compete with the raging pregnancy hormones currently coursing through my body as I immediately recognised her big swirling looping handwriting which remind me of many a treasured letter, birthday and Christmas card from my darling nan.

Still, battling through my emotions I clutched at the recipe promising Nan I would make her sister’s beloved Vinegar Cake exactly as written and serve it at tea time to my mum who has been frequently coming to help look after Cole during my last trimester.

Vinegar Cake

Well, that promise lasted as long as it took me to waddle to the kitchen as I realised immediately that I couldn’t help but make changes. It is simply not in my nature to stick to a recipe as written. The most obvious change would be that I would have to make the whole thing with gluten-free flours. Although to be fair the recipe merely stipulated ‘12oz flour’ without any indication as to which flour so I think my gluten-free flour can be accepted for lack of more information. Then my snobbery took over and I had to swap in butter for the margarine. Sorry. I also amended the dessert spoon measurement to the more accessible tablespoon measurements then changed it once again to grams, then re-read the recipe and changed all the rest of the weights from ounces to grams. For consistency and I have no idea how to work in ounces.

The vinegar that Auntie Lil originally used wasn’t stated in the recipe. I can only imagine she would have used malt vinegar as growing up I think that was the most universally stocked in domestic larders. I’m sure it would have given a lovely malty taste but it’s not gluten-free so I went with my favourite apple cider vinegar which is subtle and fruity.

Vinegar Cake

The recipe also didn’t say what kind of tin the cake was baked in so at this point I asked mum who was very clear that it was a loaf tin. After first attempting the cake in my 9” x 5” loaf tin the cake came out very flat so it was time for more re-adjusting. I increased all the given ingredients by a third and changed my loaf tin for my narrower 8½“ x 4½“ tin. This produced a lovely sized loaf cake, more in keeping with my mum’s memories.

Vinegar Cake

The next thing to tackle was the mixed peel in the recipe. I was keen to keep it in but as I mentioned back in my Homemade Mixed Peel post I was disappointed by the flavour of the shop-bought mixed peel. So there begun a mini-quest within a quest to create a Homemade Mixed Peel and the difference this made to the flavour of the cake was astounding. If you are also not a fan of shop-bought mixed peel but can’t be bothered to make your own then just leave it out, upping the quantity of currants to make up for the reduced fruit but do include the zest of 1 orange and 1 lemon so you still get a citrus tang. This is how I did it before settling on the Homemade Mixed Peel and that version was really rather good too.

Vinegar Cake

After a few more tests messing around with the quantities of my gluten-free flours I had a final cake, which then wasn’t quite as final as I liked, as although it tasted lovely the cake didn’t look as pretty as it could. So I scattered over a handful of flaked almonds before baking and then once the cake came out of the oven glazed it to make it nice and shiny. Suddenly the cake looked as delicious as it tasted.

Vinegar Cake

I have now made this cake several, and I mean several, times. Since the beginning of January we have had one version or another of Vinegar Cake knocking around the kitchen. You would think I would be a little bored of it by now but actually it’s ideal for keeping in discreetly in your cake tin. I have been eating it for breakfast, slathered with salted butter and peanut butter, with a cup of tea for elevenses, shared with friends who have stopped by and Cole is now obsessed by it so it might have to be a permanent fixture.

The most crucial test though has been mum who has very specific memories of this cake. The final version which came out of the oven eventually got her nod of approval. The best bit about the cake, and what she clearly remembers of the original version from her youth is the delicious dampness of it. It’s true with the amount of liquid in the cake the texture is incredibly moist and this also aids in how well it keeps. It can easily sit in a cake tin wrapped in foil for up to a week. The perfect weekend bake which pays so many dividends during a hectic week.

Vinegar Cake

So, here is to my Nan and to Auntie Lil. May I present the Vinegar Cake which was resplendent at so many teatimes the family shared when my mum and her cousins were growing up. And it’s almost exactly the same as the original. Give or take.

Vinegar Cake

Vinegar Cake is a very traditional fruitcake, thick with sultanas, currants and mixed peel. Extremely moist with a tender crumb thanks to the not so secret ingredient of vinegar.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Cuisine: British
Servings: 12 slices
Calories: 379kcal

Ingredients

  • 200 g sweet rice flour
  • 170 g millet flour
  • 100 g almond flour
  • 120 g unsalted butter room temperature
  • 160 g currants
  • 160 g sultanas
  • 40 g mixed peel
  • 80 g caster sugar
  • ¾ teaspoon bicarbonate of soda
  • 300 ml whole milk
  • 60 ml apple cider vinegar
  • 25 g flaked almonds
  • 1 tablespoon apricot jam

Instructions

  • Pre-heat the oven to 150°C and line and grease a 2lb loaf tin. The loaf tin I used was 8.5” x 4.5”.
  • In a large bowl whisk the flours together then rub the butter in the flours until the mixture resembles fine breadcrumbs.
  • Stir in the dried fruit and sugar.
  • Finally stir the bicarbonate of soda into the milk along with the vinegar then pour into the dry ingredients. Beat together with a wooden spoon until the mixture reaches a drop consistency.
  • Pour the cake mixture into the loaf tin, sprinkle over the flaked almonds and bake in the oven for one hour.
  • Remove the cake from the oven, turn out onto a tin and leave to cool on a wire rack.
  • Melt the apricot jam* in a saucepan until runny then use to glaze the top of the cake.

Notes

*Instead of apricot jam I actually used the citrus sugar syrup which was left over from making the Homemade Mixed Peel which I didn’t need to heat as it was already very runny. It gave the top of the cake a lovely citrus tang.

Nutrition

Calories: 379kcal | Carbohydrates: 58g | Protein: 6g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 87mg | Potassium: 314mg | Fiber: 3g | Sugar: 28g | Vitamin A: 300IU | Vitamin C: 1.2mg | Calcium: 76mg | Iron: 1.7mg

SHOP THE RECIPE

The loaf tin I use for this recipe is the MasterClass Non-Stick Box-Sided 2 lb Loaf Tin, 21 x 11 cm (8.5″ x 4.5″) which is a great loaf tin as I love its really straight sides and corners.

The apple cider vinegar I like is Braggs Organic Apple Cider Vinegar, 946ml which I used in this recipe, the Triple Citrus Shrub I posted about last week and every day uses like salad dressings and marinades. It’s very delicious and supposed to be very good for you too.

I have been using almond flour as lot lately, as opposed to ground almonds which keeps cakes beautifully fluffy. Finely ground almond flour isn’t as easy to find though and here in the UK I have to order it from Amazon. It’s not cheap (it’s gluten-free baking what can I tell you!) but a 1kg bag will keep you going for some time. I love RealFoodSource Certified Organic Extra Fine High Protein Almond Flour (1KG) which is ultra fine flour and works brilliantly in my bakes.

For more info on almond flour see my post on nut flours which gives the breakdown of the different between ground almonds, almond meal and almond flour.

As for sweet rice flour I have finally found a brand which is 100% certified gluten-free. I have no idea why it’s so difficult to get in the UK but I use sweet rice flour a lot so this was a real find. The brand is yourhealthstore Premium Gluten Free Sweet Rice Flour (glutinous) 1kg

I also used millet flour in this recipe and my favourite brand is Bob’s Red Mill Gluten Free Millet Flour 500 g (Pack of 4) which as it states comes in a 4 x 500g pack but I prefer to buy my gluten-free flour in larger quantities like this as it’s just not as easy to get hold of as wheat flour and saves me having to wait when I have a specific baking urge. It also keeps costs down.

The Amazon links above are affiliate links which means if you click through to buy then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. It’s just a way for me to fund my shopping list for the blog so if you do click through then many thanks!!