Gluten-free rich fruit cake
- December 2008
- Serves 6
- 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.
- 32.1g (13.7g saturated)
- 102g (88.5g sugar)
- 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
- Put the dried fruit, mixed spice and citrus zests in a bowl. Stir in the spirits, cover and soak overnight.
- 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.
- 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.
- Fold the flour mixture into the eggs and butter, and gently fold in the fruit. Spoon into the tin and level the top.
- 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.
- 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.
- 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.
- 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.
- 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.
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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