The perfect and simplest fruit cake that just so happens to be Gluten Free!
Servings: 20 slices
Keywords: Christmas Dessert, Gluten Free Cake
- Prep Time: 15 mins
- Cook Time: 2 hours 0 mins
- Total Time: 2 hours 15 mins
Ingredients
- 200 grams Sultanas
- 125 grams Currants
- 150 grams Raisins
- 2 tsp Lemon Zest see notes below for alternative
- 100 grams Glace Cherries
- 60 grams Slivered Almonds
- 1 cup Honey
- 125 grams Salted Butter
- 1 cup Water
- 2 tsp Mixed Spice
- 1 tsp Bicarbonate Soda
- 2 cups Gluten Free Plain Flour see notes below
- 2 large 700g Eggs beaten
- 1 tsp Gluten Free Baking Powder
Instructions
- Preheat your oven to 150 Degrees Celsius. Line a 9 inch (23cm) round spring form pan with baking paper, bottom and sides and prepare baking strips to circle around the outside and a lid. Set aside.
- In a large saucepan place the sultanas, currants, raisins, peel/lemon rind, cherries and almonds.
- Add in the wet ingredients. Honey, butter and water, along with the mixed spice and bicarb soda. Place over a medium heat and boil until everything has melted down together.
- Continue to boil for another 5-10 minutes, stirring constantly. The sultanas and raisins will plump up and look gorgeously juicy and fat. Remove from the heat and set aside to cool.
- Once the mixture has reduced to a temperature that’s cool enough to touch, add in the eggs and whisk well.
- Stir in the flour and baking powder and you should have one gorgeously thick fruit cake batter. Pour into your prepared tin and pop it straight into the oven for 2 hours.
- The fruit cake will be ready when a thin knife inserted into the middle comes out cleanly. Allow to cool in the tin for a good 15 minutes before transferring to a wire rack. Cover with a clean tea towel and allow to cool fully, before storing in an airtight container for 7-10 days.
- Serve with a cup of tea as is, or with a puddle of gluten free custard!
