Preheat your oven to 150 Degrees Celsius.
Line a 9 inch (23cm) round spring form pan with baking paper, bottom and sides and prepare baking strips to circle around the outside and a lid. Check out the link mentioned above for the technique I used. Set aside.
In a large saucepan place the sultanas, currants, raisins, peel/lemon rind, cherries and almonds.
Add in the wet ingredients. Honey, butter and water, along with the mixed spice and bicarb soda. Place over a medium heat and boil until everything has melted down together.
Continue to boil for another 5-10 minutes, stirring constantly. The sultanas and raisins will plump up and look gorgeously juicy and fat. Remove from the heat and set aside to cool.
Once the mixture has reduced to a temperature that’s cool enough to touch, add in the eggs and whisk well.
Stir in the flour and baking powder and you should have one gorgeously thick fruit cake batter. Pour into your prepared tin and pop it straight into the oven for 2 hours.
The fruit cake will be ready when a thin knife inserted into the middle comes out cleanly. Allow to cool in the tin for a good 15 minutes before transferring to a wire rack. Cover with a clean tea towel and allow to cool fully, before storing in an airtight container for 7-10 days.
Serve with a cup of tea as is, or with a puddle of gluten free custard!
If you love the taste of traditional fruit cake then simply leave the Mixed Peel in. However if you have an orange allergy or simply hate the taste, leave it out! Instead grate 2 tsp of Lemon Zest into your mix.
To this day, this is my go-to Gluten Free Flour Blend. It honestly makes all the difference. Though if you do want to use a store bought variety Orgran brand will also do the trick. Sadly you’ll need to stay away from White Wings for this one folks.
Want to make your Gluten Free Fruit Cake even darker and yummier? Use half honey and half golden syrup instead! Also really handy if you’ve run out of honey 😉
This Gluten Free Fruit Cake also freezes well, simply allow the cake to cool fully before wrapping tightly in two layers of glad wrap. Finish with a layer of aluminium foil and pop onto a flat surface in the freezer. Alternatively cut and freeze in individual servings to make grabbing an afternoon snack a breeze!!