Gluten-Free Classic Fruit Cake
Rich, festive, and packed with flavor, this Gluten-Free Classic Fruit Cake is the perfect centerpiece for your holiday table—or any special occasion. Crafted with a balanced blend of gluten-free all-purpose flour and ground almonds, this indulgent cake is spiced with warm cinnamon and nutmeg while bursting with the natural sweetness of plump dried fruits, glacé cherries, and a hint of citrus zest. For those seeking an extra layer of depth, a brandy soak infuses the cake with a luxurious aroma, but you’ll still love it just as much without! Baked low and slow to achieve a moist and tender crumb, this fruit cake is a true labor of love—especially since it gets better with time as its flavors develop. Whether served as a dessert centerpiece or a gift-worthy treat, this gluten-free fruit cake is a timeless delight for anyone to enjoy.
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Recipe Information
Ingredients
- 250 g Gluten-free all-purpose flour blend
- 75 g Ground almonds
- 1 tsp Baking powder
- 1 tsp Ground cinnamon
- 0.5 tsp Ground nutmeg
- 0.5 tsp Salt
- 200 g Unsalted butter, softened
- 150 g Light brown sugar
- 4 pieces Large eggs
- 1 tsp Vanilla extract
- 2 tsp Orange zest
- 1 tsp Lemon zest
- 500 g Mixed dried fruits (e.g., raisins, sultanas, currants)
- 50 g Glacé cherries, halved
- 50 g Blanched almonds
- 60 ml Brandy (optional, for soaking)
Instructions
Preheat your oven to 150°C (300°F). Grease and line a 9-inch round cake tin with parchment paper.
Optionally, soak the mixed dried fruits in brandy for at least a few hours or overnight for a richer flavor.
In a large mixing bowl, sift together the gluten-free flour, ground almonds, baking powder, cinnamon, nutmeg, and salt.
In another bowl, cream together the softened butter and light brown sugar until light and fluffy using an electric mixer.
Beat the eggs in one at a time into the butter and sugar mixture, ensuring each egg is fully incorporated before adding the next.
Stir in the vanilla extract, orange zest, and lemon zest.
Fold the dry ingredient mixture into the wet ingredients, mixing until just combined.
Gently fold in the mixed dried fruits, glacé cherries, and blanched almonds into the batter.
Pour the batter into the prepared cake tin and spread evenly.
Bake in the preheated oven for 2 hours, or until a skewer inserted into the center comes out clean.
Remove from oven and allow the cake to cool in the tin for at least 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, optionally brush the top with additional brandy for extra flavor and moisture.
Wrap the cake tightly in parchment paper and store in an airtight container for up to two weeks to allow the flavors to develop further before serving.
Nutrition Facts
Calories |
5875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.0 g | 321% | |
| Saturated Fat | 113.8 g | 569% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1181 mg | 394% | |
| Sodium | 2037 mg | 89% | |
| Total Carbohydrate | 824.0 g | 300% | |
| Dietary Fiber | 50.5 g | 180% | |
| Total Sugars | 513.7 g | ||
| Protein | 72.8 g | 146% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 901 mg | 69% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 5237 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
