Gold-Standard Gluten-Free Fruit Cake Recipe
This gluten-free fruit cake is a delightful twist on a traditional festive favourite, perfect for those with gluten sensitivities or coeliac disease.
This cake combines a rich blend of dried fruits, nuts, and spices, creating a moist and flavourful dessert that everyone can enjoy.
The absence of gluten does not compromise its texture or taste; instead, it allows the natural sweetness of the fruits to shine through.
With its vibrant colours and festive aroma, this gluten-free fruit cake is not only a treat for the palate but also a beautiful centrepiece for any celebration.
Whether served at Christmas or any special occasion, it promises to satisfy both gluten-free and gluten-loving guests alike.
Table of Contents
What you’ll love about this recipe
- Packed with festive flavours, perfect for Christmas or any special occasion
- Moist and delicious, you won’t believe it’s gluten-free
- Easy to make with simple ingredients
- It can be prepared in advance and stored for weeks
- Versatile – enjoy it plain or dress it up with marzipan and icing
Ingredients
Dried fruits: A delightful mix of sultanas, raisins, currants, and mixed peel forms the heart of this fruit cake. These little gems add sweetness and texture to every bite.
Gluten-free flour: The star of our gluten-free show! This special flour blend ensures a perfect cake texture without any gluten nasties.
Butter: Good old butter brings richness and helps keep our cake beautifully moist. It’s a key player in creating that classic fruit cake flavour.
Brown sugar: This sweet stuff isn’t just for flavour. It adds a lovely caramel note and keeps the cake soft and tender.
Eggs: Our eggy friends act as the glue, binding all the ingredients together. They also add richness and help the cake rise.
Spices: A warming blend of mixed spice and cinnamon brings that cosy, festive aroma we all love in a fruit cake.
Booze: A splash of brandy or rum gives our cake a grown-up kick. It also helps preserve the cake, making it perfect for making ahead.
Instructions
First things first, let’s get those fruits tipsy! Pop your dried fruits into a bowl and give them a good soak in brandy or rum. Leave them to party overnight or for at least a few hours if you’re short on time.
When you’re ready to bake, preheat your oven to 180°C (Gas 4). Grease and line a 20cm (8 inch) round cake tin. Make sure to line the sides and bottom – we don’t want any stuck cake disasters!
Now for the fun part – mixing! Cream together the butter and sugar until it’s light and fluffy. Then, beat in the eggs one at a time. Don’t worry if it looks a bit curdled, it’ll all come together in the end.
Next, add the dry ingredients. Fold in the gluten-free flour and spices. Then gently mix in those boozy fruits we prepared earlier. Your kitchen should be smelling pretty amazing by now!
Carefully spoon the mixture into your prepared tin. Smooth the top with the back of a spoon. Pop it in the oven and let it bake for about 2 hours. You’ll know it’s done when a skewer inserted into the centre comes out clean.
Once it’s baked, let the cake cool in the tin for about 15 minutes. Then turn it out onto a wire rack to cool completely. Resist the urge to nibble – it’s worth the wait!
What to serve with gluten-free fruit cake
This gluten-free fruit cake is a star on its own, but there are plenty of ways to dress it up. For a traditional Christmas cake, cover it with a layer of marzipan and royal icing. It’s a bit of work, but oh so worth it!
If you’re not up for the full icing treatment, a simple dusting of icing sugar looks beautiful and adds a touch of sweetness. Or why not drizzle it with some extra brandy or rum for a boozy kick?
For a proper British tea-time treat, serve slices of this cake with a pot of strong tea. It’s also lovely with a dollop of brandy butter or a scoop of good-quality vanilla ice cream for dessert.
Remember, this cake keeps well for several weeks if stored in an airtight container. In fact, many say it gets better with age! So don’t be afraid to make it in advance – it’ll be perfect for those busy holiday gatherings.
Different cake variations
There are several variations that you can make to my gluten-free fruit cake recipe, see below:
Lemon and Sultanas
- 170g sultanas and grated rind of lemon.
- Can top it with lemon icing.
Orange and spice
- Add 1 tsp mixed spice and rind of an orange.
- Can top with Orange icing.
Date
- Add 85g chopped dates.
Chocolate chips
- Add 85g chocolate chips.
Gluten-Free Fruit Cake Recipe
Equipment
- Mixing Bowl
- Table Spoon
- Measuring Jug
- 7-Inch cake tin
Ingredients
- 225 g Gluten-free self-raising flour
- A pinch of salt
- 110 g Butter
- 110 g Castor sugar
- 170 g Mixed luxury dried fruit
- 2 Medium eggs
- 2 tbsp Milk
Instructions
- Mix the flour and the salt and rub in the butter until it has the consistency of breadcrumbs.
- Stir the in sugar and the fruit.
- Beat the eggs together with the milk.
- Add to the flour and mix it well to form a soft dough.
- Put the mixture into a greased 7-inch cake tin.
- Bake 180℃ (Gas 4) for 50 minutes.
Nutrition
Other gluten-free cake recipes
- Creamy Gluten Free Carrot Cake Traybake Recipe
- Heavenly Gluten-Free Lemon Drizzle Cake Recipe
- Supreme Gluten-Free Apple Cake Recipe
- Unforgettable Gluten-Free Victoria Sponge Recipe
- Zesty Gluten-Free Courgette Cake (Lime-Iced)
If you enjoyed my gluten-free fruit cake recipe, then check out my gluten-free Welsh Griddle cakes. If you are looking for more sweet tooth friendly recipes, then check out my gluten free flapjacks recipe.
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Becky Terrell ✍️
Hi, I am Becky. I am a passionate recipe maker and having been a coeliac (celiac) for 30+ years I focus on gluten-free recipes. My blog is my online cookbook of gluten-free tasty recipes. You can follow me on X: @beckygwg
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This dessert is visually appealing, and I’m sure it tastes amazing too!