Gluten-free Fruitcake
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How to make gluten-free fruitcake recipe, a classic winter dessert prepared with spices and dried fruit: check out the gluten-free version of the cake.
11 November, 2015
Type of dish
Dietary Consideration
Season & Occasion
serves for
8
total time
14
HR
45
MIN
ingredients
Raisins
100 g
Candied Lemon Zest
55 g, chopped
Cherries
225 g (candied), quartered
Raisins
200 g
Sherry
50 ml
Butter
100 g
Sugar
225 g
Salt
1 pinch
Nutmeg
1 opinch, grated
Spices
1 tsp, ground
Eggs
3, beaten
All purpose flour
225 g, gluten free self-raising
Almonds
175 g, blanched, chopped
Icing sugar
250 g
Preparation
For the gluten-free fruitcake
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).
Grease a 1kg 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 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 gluten-free fruitcake 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 cake, allowing it to run down the sides. Leave to set.
