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Fruitcake with Sugar Glaze

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
14H 45MIN

Ingredients

Raisins: 100 g

Cherries: 225 g, glace (candied), quartered

Raisins: 200 g

Sherry: 50 ml

Butter: 110 g

Sugar: 225 g

Salt: 1 pinch

Nutmeg: 1 pinch, grated

Spices: 1 tsp ground

Eggs: 3, beaten

All purpose flour: 225 g, gluten free

Almonds: 175 g, blanched, chopped

Icing sugar: 250 g, royal

3 tbsp

A spicy fruitcake with a delicious and fondant sugar glaze topping: try this gluten free dessert recipe at home!

Preparation

How to make a delicious fruitcake with sugar glaze

  • Place all the fruits in a bowl with the sherry, stir well, cover and leave to stand overnight.
  • Heat the oven to 160°C (140° fan) gas 3.
  • Grease a 1kg |2lb loaf tin and line the base with non-stick baking paper.
  • Beat the butter with the sugar, salt and spices in a mixing bowl until light and creamy, then gradually beat in the eggs.
  • Gently fold in the gluten free flour, followed by the soaked fruits and almonds, stirring well.
  • Spoon into the tin and bake for 2-2 1/4 hours until cooked through.
  • Leave to cool in the tin.

For the icing

  • Mix the royal icing sugar with a little water, adding a little at a time, until it is thick and smooth.
  • Spread the icing on top of the fruitcake, allowing it to run down the sides.
  • Leave to set.

A spicy fruitcake with a delicious and fondant sugar glaze topping: try this gluten free dessert recipe at home!

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