Best Gluten-free Fruit Cake #2

Sue Maree P -

My best gluten-free fruit cake is a variation of my 2021 Best Gluten-free Christmas Cake. My new gluten-free fruit cake recipe includes ground hazelnuts, tapioca flour, and teff flour. I also changed mixed spices to my own Christmas spices as I discovered this is unique to the UK and Australia.

A fruit moist cake perfect for gluten-free guests and this recipe is also alcohol-free. I haven't tried a vegan version yet, but you could try swapping out the eggs and replacing them with a flax egg or chia seeds. The recipe is 1 tb seeds + 3 tb water and rest for 15 minutes.

Make this Christmas Cake a week before you need it as the cake stays moist for weeks wrapped in a sealed container.

Why not bake this cake for a loved one as a homemade baking gift? Are you looking for an easy homemade alternative to a gluten-free store-bought Christmas pudding then try this easy one-pot Gluten-free Christmas Cake recipe.

This cake tastes even better served warm with custard or ice cream instead of a Christmas pudding.

Takes = 20 minutes (or prepare the fruit the night before)
Bakes = 1.35 hours
Makes = 20 serves in a 23cm (9 inches) cake tin or 20cm (8 inches)
Equipment = large bowl, medium saucepan and 23cm (9 inches) spring form cake tin + baking paper

Ingredients

  • Dried fruit* – 500g (about 2 cups depending on your fruit)
  • A can of crushed pineapple – 440g
  • Brown Sugar – 90g (about 1/2 cup packed)
  • Sugar – 100g (about 1/2 cup)
  • Unsalted chopped butter – 125g (about 1/2 cup)
  • Large eggs (beaten) – 2
  • Teff flour (or your choice) – 130g (1 cup)
  • Tapioca flour – 50g (7 tbs)
  • Ground Hazelnuts (or almond) – 70g (2/3 cup)
  • Baking powder – 2 tsp
  • Baking soda – 1 tsp
  • Ground cloves – 1/4 ts
  • Ground cinnamon – 2 tsp
  • Ground ginger – 1/2 ts
  • Ground Nutmeg – 1 ts
  • Ground coriander – 1/8 ts
    *I use a combination of  350g raisins and 150g prunes.

Method

Step 1
PREHEAT oven 180˚C, 160˚C fan. Grease with butter and paper line the cake tin 23cm (9 inches)

Step 2
ADD all dried fruit, pineapple, unsalted butter, brown sugar, sugar and spices in a saucepan and boil then simmer for about 5 minutes then add in the bicarbonate of soda. Allow to cool for 10 minutes

Step 3
ADD in beaten eggs, sifted flour, and baking powder over the saucepan and stir with a wooden spoon until fully combined.

Step 4
POUR into your cake tin and bake for 40 minutes, then remove and cover the cake with foil to ensure the top of your cake doesn't burn. Bake again for 40 minutes (if you are baking it in a 20cm (8inch) tin then the time may take slightly longer). Check with a skewer that the cake is cooked in the centre before removing it.
Allow to cool before serving. Then store the cake wrapped in foil or brown paper in a sealed container for 7-10 days (we keep ours even slightly longer and it is still delicious). Freeze for 2-3 months.

Sue Maree P Baking Tips

  • for any UK or Aussie readers add 1-2 mixed spices if you have them instead of the separate spices.
  • Add 1-2 tbs of liqueur or alcohol if preferred