Light Fruit Cake - 8 / 12 servings
- 225g butter or margarine, at room temperature
- 225g golden syrup
- 4 eggs, beaten
- 160g gluten free plain flour
- 100g ground almonds
- 75g maize flour or cornflour
- ½ tsp gluten free baking powder
- 1 ½ tsp mixed spice
- 280g currants
- 225g sultanas
- 115g wheat free glace cherries, chopped
- 115g wheat free mixed peel, chopped
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Preheat oven to 160°c / 325°f / gas mark 3.
Line the cake tin with greased greaseproof paper.
Cream together the butter and golden syrup until light and fluffy.
Beat in the eggs a little at a time.
Stir in the fruit.
Sieve together the gluten free flour, ground almonds, maize flour, gluten free baking powder and mixed spice and fold into the creamed mixture.
Pour into the cake tin and level the top.
Bake for 75 – 90 minutes until firm to touch and a knife inserted comes out clean.
Store in a cake tin and eat within 10 days.
how to make this recipe dairy free...
Use dairy free margarine in place of butter.
Gem's hints and tips
If you can’t find maize flour then cornflour is easily available and makes a good substitute. There isn’t much difference but I do prefer maize flour. See resources.
This fruit cake does not contain alcohol.
Wrap the outside of the cake tin with a thick layer of greaseproof paper to protect the sides of the cake from browning.
This cake will keep for 10 days after baking.
Why not try…
You can change the dried fruits in this cake.
Try using dried cranberries or cherries. The fruit used should weigh 730g altogether.