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.
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