Gluten Free Fruit Cake

This cake tastes wonderful and is 100 percent gluten free. It will keep just like any other fruit cake, and the flavor develops further after 2 days.  Before decorating or icing, turn the cake upside down.  if you are using bought marzipan and/or icing, check that they are gluten free also. This recipe was borrowed from The gluten-free cookbook (2006)  Kyle Cathie Ltd. UK. I have made it a few times and we always receive very favorable comments from friends who try it, even our non-gluten intolerant friends. Enjoy.


  • 250 gm.  (8oz) Butter
  • 175 gm. (6 oz) Dark Brown Sugar
  • 2 tablespoons Treacle
  • 2 tablespoons Brandy
  • 4 Eggs (Free range of course!)
  • 75 gm. (3oz) Potato Flour
  • 1 tablespoon Mixed Spice
  • 175 gm.  (6 oz) ground almonds
  • 1 kg Dried Fruit Mix
  • finely grated zest of 1 Orange


  • Preheat the oven to 170 deg. celsius/ 325  F./ Gas Mark 3
  • Grease the base and sides of a 20 cm deep cake tin.
  • Cut a double thickness strip of baking paper (5 cm) deeper than the tin and long enough to wrap around the tin completely.
  • Make a 2 cm crease along the long folded edge, then snip the paper from the fold to the crease at regular intervals.
  • Press one paper strip in to the tin, grease and then press the other strip on top, making sure the paper folds are flat on the bottom of the tin.
  • Cut 3 rounds of paper to fit the bottom of the tin and press in to the base.
  • In a large mixing bowl, cream together the butter, sugar and treacle until pale and creamy.
  • Whisk in the brandy and gradually add the eggs and the cornflour, mixing to combine.
  • Sieve in the potato flour, mixed spice and baking powder, and fold in using a large metal spoon, along with the remaining ingredients.
  • Pile into the prepared tin and smooth over the top.
  • Bake in the oven for 2 hours or until a metal skewer inserted into the centre comes out clean, covering the top with foil if it browns too quickly.
  • Leave to cool in the the tin.  (it may sink slightly).

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