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A gluten free fruit cake festively wrapped in red ribbon
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5 from 2 votes

Gluten Free Fruit Cake

The perfect and simplest fruit cake that just so happens to be Gluten Free!
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Afternoon Tea
Cuisine: European
Servings: 20 slices

Ingredients

  • 200 grams Sultanas
  • 125 grams Currants
  • 150 grams Raisins
  • 2 tsp Lemon Zest *see notes below for alternative
  • 100 grams Glace Cherries
  • 60 grams Slivered Almonds
  • 1 cup Honey
  • 125 grams Salted Butter
  • 1 cup Water
  • 2 tsp Mixed Spice
  • 1 tsp Bicarbonate Soda
  • 2 cups Gluten Free Plain Flour *see notes below
  • 2 large 700g Eggs beaten
  • 1 tsp Gluten Free Baking Powder

Instructions

  • 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!

Notes

  • If you love the taste of traditional fruit cake then simply pop 60 grams of Mixed Peel in instead of the grated lemon zest.
  • What flour blend you use here will make a difference. For a truly light and fluffy cake you'll want a blend with a good helping of rice flour. My preferred blend at the moment is the Well & Good Gluten Free Flour range available from IGA. Orgran also works well here, however I recommend staying away from White Wings, it turns out too dry. 
  • 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!!