Gluten Free Fruit Cake Recipe
This easy Gluten Free Fruit Cake is a lighter variation of my Christmas cake recipe. Packed with dried fruit, spices and orange zest, this is a delicious everyday bake to enjoy with a cuppa!
Servings: 12 slices
Equipment
Ingredients
- 250 g mixed dried fruit and peel a mixture of sultanas, raisins, currants and candied peel
- 120 g halved glacé cherries
- Zest and juice of 1 orange
- 2 tsp mixed spice
- 200 g dark brown sugar
- 200 g butter softened
- 4 large eggs
- 175 g plain gluten free flour
- 1/4 tsp xanthan gum
- 1 tsp baking powder
- 150 g ground almonds
Instructions
- Add the mixed fruit, cherries, orange zest and juice and the mixed spice to a saucepan along with 2 tbsp water. Place on a low heat and cook with the lid on, stirring occasionally, for 5 minutes. (Alternatively you can microwave in a bowl for 2 minutes.)
- Grease your cake tin with butter and then line it with baking paper, approximately an inch higher than the cake tin. Preheat the oven to 150C / Fan 130C / Gas mark 2.
- Add the butter and brown sugar to a large mixing bowl and beat with an electric whisk until creamed.
- In a separate bowl, mix the gluten free flour, baking powder and xanthan gum to combine. Add this to the butter/sugar mixture along with the ground almonds and eggs. Beat again with the electric whisk until just combined – don't over-mix.
- Pour in the fruits and all the juices from the pan and fold this into the cake mix using a spatula.
- Spoon into the lined cake tin and smooth out in an even layer. Bake in the oven for 2 hours, until a skewer inserted in the centre comes out clean. Remove from the oven and cool completely in the tin before slicing.
Video
Nutrition
Serving: 1 slice | Calories: 412kcal | Carbohydrates: 53g | Protein: 7g | Fat: 22g | Trans Fat: 1g | Fiber: 4g | Sugar: 22g
