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Gluten-free fruit cake
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Prep Time:
15 minutes
Cook Time:
180 minutes
Total Time:
195 minutes
Gluten-free fruit cake that rivals traditional version. Flavor develops best when aged for a week.
Ingredients:
  • 340g (2 cups) raisins
  • 320g (2 cups) sultanas
  • 70g (2/3 cup) glace cherries
  • 125g (3/4 cup) candied mixed peel
  • 125mls (1/2 cup) sherry, port, brandy or dark rum
  • Melted butter or margarine, for greasing pan
  • 1 lemon
  • 250g butter
  • 250g caster sugar
  • 6 large eggs
  • 125g (3/4 cup) blanched almonds, roughly chopped
  • 180g (2 1/4 cups) soya flour
  • 75g (1/2 cup) cornflour
  • 90g (1 1/2 cups) baby rice cereal
  • 2.50 gm bicarbonate of soda
  • 5.00 gm mixed spice
  • 40mls (2 tbsp) sherry, port, brandy or dark rum, extra
Instructions:
  • In a glass or ceramic bowl, mix together the raisins, sultanas, glace cherries, mixed peel, and sherry or other alcohol. Cover and let sit at room temperature for at least 24 hours.
  • Preheat your oven to 150°C. Grease a 20cm square cake pan with melted butter or margarine, and line the base and sides with non-stick baking paper.
  • Grate the lemon rind and juice the lemon. In a large bowl, use electric beaters to mix the butter, caster sugar, lemon rind, and lemon juice until pale and creamy.
  • Beat in the eggs one at a time, ensuring they are well incorporated after each addition. Then, mix in the soaked fruit and almonds until everything is evenly combined.
  • Combine the soya flour, cornflour, baby rice cereal, bicarbonate of soda, and mixed spice. Then gently fold the dry mixture into the fruit mixture using a large metal spoon.
  • Pour cake mixture into the lined pail, press firmly into corners. Even out the surface and bake for 1 hour in preheated oven.
  • Decrease oven temperature to 125°C and continue baking for 2 more hours or until a skewer inserted in the cake's center comes out clean. Once done, take out of the oven and generously sprinkle with extra sherry or your preferred alcohol.
  • Cover the pan with 2 fresh tea towels and let the cake cool completely. Once cooled, take the cake out of the pan and wrap it in foil. Store in an airtight container for up to 3 months.

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