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 minutes mins
Cook Time2 hours hrs 15 minutes mins
Resting Time1 hour hr
Total Time3 hours hrs 35 minutes mins
Course: Cake
Cuisine: British
Servings: 8 people
Calories: 487kcal
- 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
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.
- 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.
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