Gluten-free rich fruit cake

Gluten-free rich fruit cake
  • Serves icon Serves 6
  • Time icon Takes 30 minutes to make, 3½ hours to cook, plus cooling and soaking overnight

Lucinda Bruce-Gardyne’s rich gluten-free fruit cake recipe means no one has to miss out at Christmas.

Nutrition: per serving

Calories
742kcals
Fat
32.1g (13.7g saturated)
Protein
11.2g
Carbohydrates
102g (88.5g sugar)
Salt
0.8g
Calories
742kcals
Fat
32.1g (13.7g saturated)
Protein
11.2g
Carbohydrates
102g (88.5g sugar)
Salt
0.8g

Ingredients

  • 450g currants
  • 170g sultanas
  • 170g raisins
  • 50g mixed peel
  • 50g glacé cherries, rinsed and halved
  • 2 tsp mixed spice
  • Grated zest of 1 orange
  • Grated zest of 1 lemon
  • 4 tbsp brandy or rum, plus extra for ‘feeding’ the cake
  • 2 tbsp black treacle
  • 50g blanched almonds, chopped
  • 100g ground almonds
  • 50g rice flour
  • 50g cornflour
  • ½ tsp salt
  • 225g softened butter or dairy-free margarine, plus extra for greasing
  • 225g soft dark brown sugar
  • 6 large free-range eggs, beaten
  • 4 tbsp apricot jam
  • Mixed whole dried fruits and nuts, such as figs, apricots, almonds, glacé cherries, walnuts, blanched almonds and orange and lemon slices

Method

  1. Put the dried fruit, mixed spice and citrus zests in a bowl. Stir in the spirits, cover and soak overnight.
  2. The next day, preheat the oven to 150°C/fan130°C/gas 2. Stir the treacle and almonds into the fruit mixture. Grease a 20cm round, deep cake tin and line the base and sides with baking paper.
  3. Mix the ground almonds, flours and salt in a bowl. In a separate bowl, beat the butter and sugar together until pale and fluffy, then beat in the eggs, 1 tbsp at a time. If it starts to curdle, add a spoonful of flour and almonds.
  4. Fold the flour mixture into the eggs and butter, and gently fold in the fruit. Spoon into the tin and level the top.
  5. Wrap a double layer of brown paper around the outside of the tin to 5cm above the rim, and secure with kitchen string. Cover the top of the cake with 2 pieces of baking paper, cut to the size of the tin, and cut a small hole in the centre to allow steam to escape. Bake for 3 hours on the middle shelf of the oven.
  6. Remove the baking paper and bake for 30 minutes more, until it’s browned on top and a skewer inserted into the middle comes out clean.
  7. Turn out and cool in the paper on a wire rack. Once cold, make holes with a skewer, about 2.5cm into the cake. Drizzle over 2 tbsp brandy or rum.
  8. To store, leave the cake in the paper and wrap tightly in cling film, then in foil. Place in an airtight container in a cool dry place. Once a month, unwrap and ‘feed’ with 1-2 tbsp brandy or rum.
  9. When ready to decorate, heat the apricot jam in a small saucepan, until melted, then brush over the cake. Decorate with the mixed dried fruits and nuts, then brush with more jam.

delicious. tips

  1. To make this moist, light cake dairy-free, use dairy-free margarine instead of butter; for people with nut allergies, leave out the nuts. Store in an airtight container for up to 2 months.

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3.8 votes

Reviews

Read what others say...

  1. 5 stars for this recipe!!

    I made it for my in laws golden wedding anniversary and we were thrilled with the result.
    The recipe is easy to follow, really tasty and moist.
    Will definitely be using this recipe again.

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