Ultimate Gluten-Free Fruit Cake

Looking for a gluten-free fruit cake that’s easy to prepare, incredibly moist, and packed with flavor? You’re in the right place! Whether you’re serving it for Christmas or just craving a rich, fruity dessert, this gluten-free fruit cake recipe will become a family favorite. Unlike traditional fruit cakes, this one skips the months-long aging process while still delivering a perfectly balanced, spiced flavor. Plus, it’s alcohol-free, making it ideal for anyone looking for a no-booze option.

Gluten-Free Baking Gets a Bad Rap

It’s no secret that gluten-free baking can feel like an uphill battle. Many store-bought gluten-free flours yield inconsistent results, leaving bakers frustrated. A great gluten-free fruit cake depends on understanding the role of ingredients and choosing the right flour mix.

In this recipe, I recommend using a gluten-free plain flour blend rich in rice flours (both white and brown) for a light, moist texture. While store-bought blends like Well & Good work well, avoid brands that result in drier cakes, such as White Wings.

Two Biggest Problems with Fruit Cake (And How to Fix Them!)

1. Bitterness from Candied Peel
   Many people don’t realize that the overwhelming flavor they dislike in fruit cake often comes from candied orange and lemon peel. Instead, this recipe uses fresh lemon zest, giving the cake a light citrus note without the overpowering bitterness.
2. Burnt Edges and Dry Texture
   Cooking fruit cake at too high a temperature often burns the fruit, leading to a bitter aftertaste. The solution? Low and slow baking. By setting your oven to 150°C (300°F) and using baking strips around the pan, you can ensure even cooking without burnt edges. This method retains the cake’s rich, moist texture.

Tips for Perfect Gluten-Free Fruit Cake

• Moisture is Key: Adding honey (or a mix of honey and golden syrup) keeps the cake irresistibly moist and flavorful.
• Cook Your Fruit: Boiling the dried fruit in water, honey, and spices not only plumps it up but also infuses it with flavor, ensuring no dry spots in the cake.
• Cool Before Mixing: Let your boiled fruit mixture cool slightly before adding eggs to avoid curdling.
• Customize the Fruits: You can swap out or adjust the dried fruits and nuts to suit your preferences. Don’t like cherries? Add dried apricots or cranberries instead!

Questions About Gluten-Free Fruit Cake

1. How long does this cake last?
Stored in an airtight container, it stays fresh for up to 10 days. It also freezes beautifully—wrap it tightly in cling film and aluminum foil to enjoy later.

2. Can I add alcohol?
Absolutely! If you want a boozy twist, soak the dried fruits in rum, brandy, or sherry for 24 hours before starting the recipe.

3. Can I make it vegan?
You can replace the eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg). Use a plant-based butter substitute to make it dairy-free.

4. Why use mixed spice?
Mixed spice, a blend of cinnamon, nutmeg, and cloves, is the hallmark of a traditional fruit cake. It adds warmth and depth to the flavor profile.

Gluten Free Fruit Cake

Recipe by Cookingpoint.net

0.0 from 0 votes

Course: Baked

Servings

20

servings

Prep time

15

minutes

Cooking time

2

hours 

Total time

2

hours 

15

minutes

Ingredients

• 200 grams Sultanas

• 125 grams Currants

• 150 grams Raisins

• 2 tsp Lemon Zest

• 100 grams Glace Cherries

• 60 grams Slivered Almonds

• 1 cup Honey (or ½ cup honey + ½ cup golden syrup)

• 125 grams Salted Butter

• 1 cup Water

• 2 tsp Mixed Spice

• 1 tsp Bicarbonate Soda

• 2 cups Gluten-Free Plain Flour

• 2 large eggs (beaten)

• 1 tsp Gluten-Free Baking Powder

Directions

• Preheat your oven to 150°C (300°F). Line a 9-inch round springform pan with parchment paper and prepare baking strips.
• In a large saucepan, combine sultanas, currants, raisins, cherries, almonds, honey, butter, water, mixed spice, and bicarbonate soda. Boil over medium heat, stirring constantly, for 5–10 minutes until the fruits plump up. Cool slightly.
• Once the fruit mixture cools, stir in the beaten eggs. Add gluten-free flour and baking powder, mixing until a thick batter forms.
• Pour the batter into your prepared pan. Bake for 2 hours, or until a skewer inserted in the center comes out clean.
• Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack. Once fully cooled, store in an airtight container for up to 10 days.

Notes

• Pro Tips for Success
  Swap lemon zest for mixed peel if you prefer a traditional flavor.
  Freeze leftovers in slices for easy snacks—perfect with tea or gluten-free custard!
  Use a flour blend with rice flour for the best texture.