Fruitcake with Sugar Glaze

Fruitcake with Sugar Glaze

Fruitcake with Sugar Glaze

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

November 20, 2018

Type of dish

Dietary Consideration

serves for

8

total time

14 HR 45 MIN

ingredients

Sultanas
100 g
candied
55 g, chopped, peel
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
Mixed spice
1 tsp ground
Eggs
3, beaten
Flour
225 g, gluten free
almonds
175 g, blanched, chopped
Icing sugar
250 g, royal
water
3 tbsp

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.

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