Gluten Free Boiled Fruit Cake
Indulge in the rich, festive flavors of this Gluten-Free Boiled Fruit Cake, a timeless classic updated to suit gluten-free diets without sacrificing texture or taste. Bursting with a medley of plump dried fruits—like raisins, currants, and cranberries—this cake achieves its moist, tender crumb through an innovative boiling technique that infuses every bite with warm spices like cinnamon, nutmeg, and ginger. A hint of orange zest adds a citrusy brightness, while honey and brown sugar contribute a natural sweetness. Perfect for holiday gatherings or teatime treats, this one-bowl wonder requires minimal prep and delivers maximum flavor. Serve it as is, or pair with a dollop of cream for an extra touch of indulgence. With its easy preparation and long shelf life, this gluten-free fruit cake is sure to become a go-to favorite for both special occasions and everyday snacking.
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Recipe Information
Ingredients
- 500 g Mixed dried fruits (e.g., raisins, sultanas, currants, chopped dates, cranberries)
- 250 ml Water
- 150 g Unsalted butter
- 150 g Brown sugar
- 2 tbsp Honey or golden syrup
- 1 tsp Ground cinnamon
- 0.5 tsp Ground nutmeg
- 0.5 tsp Ground ginger
- 1 tsp Baking soda
- 250 g Gluten-free plain flour blend
- 1 tsp Gluten-free baking powder
- 2 large Eggs
- 1 tsp Vanilla extract
- 1 whole Zest of an orange
Instructions
In a medium saucepan, combine the mixed dried fruits, water, unsalted butter, brown sugar, honey (or golden syrup), ground cinnamon, ground nutmeg, and ground ginger.
Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally. Once it boils, reduce the heat to a simmer and let it cook gently for 5-7 minutes.
Remove the saucepan from heat and stir in the baking soda. The mixture will bubble slightly. Set aside and let it cool to room temperature, about 20 minutes.
Preheat your oven to 160°C (320°F) and line a 20 cm (8-inch) round cake tin with baking paper.
In a separate mixing bowl, whisk together the gluten-free plain flour blend and gluten-free baking powder.
Once the fruit mixture has cooled, stir in the eggs, one at a time, ensuring they are fully incorporated. Then, mix in the vanilla extract and orange zest.
Gradually fold the dry ingredients into the wet fruit mixture, being careful not to overmix.
Pour the batter into the prepared cake tin and smooth the surface with a spatula.
Bake in the preheated oven for 85-90 minutes, or until a skewer inserted into the center of the cake comes out clean.
Once baked, allow the cake to cool in the tin for 15 minutes, then transfer it to a wire rack to cool completely.
Serve slices of the fruit cake on its own or with a dollop of cream. Store leftovers in an airtight container for up to a week.
Nutrition Facts
Calories |
3416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1997 mg | 87% | |
| Total Carbohydrate | 763.9 g | 278% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 506.4 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 512 mg | 39% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 4275 mg | 91% | |
*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.
