Gluten Free Fruit Cake


Ingredients Volumetric
450 g Mixed Dried Fruit 3 cups
80 ml Brandy ⅓ cup
50 g Butter 7 tbsp
50 g Brown Sugar ⅓ cup
7 g Mixed Spice 2 tsp
5 g Xanthan Gum (need to purchase separately) 1½ tsp
100 g Whole Egg 2 eggs
5 ml Vanilla Essence 1 tsp
10 ml Parisian Essence (optional) 2 tsp
250 g Easy Bakers Gluten Free Special White ½ packet
225 ml Water (just tepid) ⅜ cup


  1. Combine mixed fruit with brandy in a bowl, and allow to soak for at least 2 hours (preferably overnight).

  2. Preheat oven to 160°C (320°F) conventional or 150°C (300°F) fan forced.

  3. Cream the butter, sugar, xanthan and mixed spice for 1 minute.

  4. For a darker cake add some Parisian essence, coffee or dark caramel.

  5. Add eggs and vanilla essence and beat for a further minute or until all ingredients are fully combined. The batter may curdle but just proceed as it will not affect the result.

  6. Blend in the water to form a soft batter whilst scraping the bottom and sides of the bowl to ensure thorough mixing.

  7. Mix in Easy Bakers Gluten Free Special White to form a smooth batter.

  8. Fold in the soaked fruit with a spatula until evenly distributed.

  9. Pour / scrape the batter into a 20 cm / 8” cake or spring form pan lined with baking paper.

  10. With a little water on the back of your fingers, smooth the top leaving the centre just lower than the outside.

  11. Decoration such as slivered or halved almonds and/or glace cherries can be arranged on top if desired.

  12. Leave to rest at room temperature for 10 minutes.

  13. Place tin in the centre of the oven, and bake for 60 minutes.

  14. Remove from the oven, leave in the tin to cool for 2 hours.

  15. The cake can be glazed by lightly brushing the top with heated apricot jam.

  16. Store the cake by wrapping in an airtight wrapper such as glad wrap.

  • Gluten Free Recipes
  • Bake: 60 minutes


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