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A slice of Gluten-Free Fruit Cake on a plate in front of the rest of the cake
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5 from 12 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