Gluten Free Fruit Cake

Eric Bakker N.D.March 31, 2022

This cake tastes wonderful and is 100 percent gluten free. It will keep just like any other fruit cake, and the flavour 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.

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Eric Bakker Naturopath » Recipes » 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 flavour 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 favourable comments from friends who try it, even our non-gluten intolerant friends. Enjoy.

Ingredients: 

  • 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

Method

  • 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 cool in the the tin.  (it may sink slightly).

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