Gluten-free Fruitcake

Gluten-free Fruitcake

Gluten-free Fruitcake

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.

November 11, 2015

Type of dish

Dietary Consideration

Season & Occasion

serves for

8

total time

14 HR 45 MIN

ingredients

Sultanas
100 g
Candied peel
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
Mixed spice
1 tsp, ground
Eggs
3, beaten
Flour
225 g, gluten free self-raising
almonds
175 g, blanched, chopped
Icing sugar
250 g
water
3 tbsp

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.

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