Rich Fruit Cake - 1 x 20cm / 8in round cake

Ingredients

  • 250g currants
  • 575g sultanas
  • 275g raisins
  • 60g wheat free glace cherries, chopped
  • 60g wheat free mixed peel, chopped
  • 60ml brandy
  • 275g unsalted butter or margarine, at room temperature
  • 175g dark brown sugar
  • 100g demerara sugar
  • 5 large eggs
  • 1 lemon, zest
  • 1 orange, zest
  • 135g gluten free plain flour
  • 70g maize flour or cornflour
  • 70g ground almonds
  • ½ tsp ground nutmeg
  • 1 tsp ground mixed spice

How to make this recipe dairy free?

Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard

Method

Place the currants, sultanas, raisins, cherries, mixed peel and brandy into a large bowl, cover and leave to soak overnight. Line the cake tin with greaseproof paper. Preheat the oven to 150°c / 300°f / gas mark 2. Cream together the butter and both sugars until light and fluffy. Beat in the eggs. Fold in the soaked fruit, lemon and orange zest. Sieve together the gluten free flour, maize flour, ground almonds, nutmeg and mixed spice and fold into the mixture. Spoon into the cake tin and use the back of a spoon to level the top. Cover the top of the cake with tin foil. Make a small hole in the centre. Cut a piece of greaseproof paper long enough to wrap around the cake tin. Fold into four lengthways and wrap around the cake tin, secure with sticky tape. Cut a piece of cardboard slightly bigger than the cake tin. Sit the cake tin on top. Bake for 4 – 5 hours until a knife inserted comes out clean. Pour over more brandy when the cake is still warm – optional. Leave the cake in the tin until it is cold, this will keep the cake moist and hold its shape. Wrap in clean greaseproof paper and tin foil and store in a cool place until needed. The cake is better if left to mature for two months before eating.

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 cake is so moist, nobody would know it was gluten free so you can feed it to everyone who comes to visit at Christmas or any other time of the year! See how to decorate a fruit cake for instructions for how to cover a fruit cake with marzipan and icing.