Rich Fruit Cake
- Gluten free & vegan
- Gluten & dairy free
60g glace cherries, chopped
60g mixed peel, chopped
175g gluten-free plain flour
175g gluten-free oat flour
2 teaspoons gluten-free baking powder
½ teaspoon ground nutmeg
1 teaspoon ground mixed spice
225g soft dark brown sugar
15ml (1 tablespoon) white wine vinegar
250 – 300ml plant-based milk
100g dairy-free margarine, melted
1 lemon, zest
1 orange, zest
Place the currants, sultanas, raisins, cherries, mixed peel and brandy into a large bowl, cover and leave to soak overnight.
Line an 8 inch (20cm) round cake tin with baking parchment.
Preheat oven to 160°c / 140°c fan oven / gas mark 3.
Weigh the gluten-free plain flour, gluten-free oat flour, baking powder, bicarbonate of soda, salt, ground nutmeg and mixed spice into a large mixing bowl. Stir then sieve together at least twice to fully distribute the baking powder. Alternatively blend together in a food processor.
Add the soft dark brown sugar and stir together.
Melt the dairy-free margarine. Add the plant-based milk and vinegar. Stir this into the dry ingredients.. It should be the consistency of a smooth thick batter. Add more plant-based milk if necessary.
Stir in the soaked dried fruit with the orange and lemon zest.
Pour into the prepared cake tin. Smooth to level.
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 3 ½ – 4 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.
This cake is best eaten within one week.
You can make your own gluten-free oat flour by blending gluten-free oats in a food processor until fine. This may not turn out as fine as shop bought but is not as expensive.