Celebrate Christmas – Last Minute Fruit Cake Gluten Free

Celebrate Christmas – Last Minute Fruit Cake Gluten Free

Finished Cake

As the title suggests, in my case this really is a last minute fruit cake. Even to the extent that unlike me I didn’t check to see what ingredients I had. However, I changed a few things and I think it worked out really well. We shall see what the consensus is when we serve it tomorrow.

Marinating Fruit        Creamed Mix

You need to soak your fruit for 4 hours or overnight.  I did mine overnight as that was much easier for me. We didn’t have Tokay so used Muscat and a dash of port.

Adding creamed mixture to fruit        Fruit and creamy mix

Again I didn’t have enough dairy-free margarine or butter, so I used 25 g butter, 75 g dairy-free margarine and 85 g grape seed oil. 

Dry Ingredients       Mixture In The Tin

I thought I had cream of tartar from some time ago, but once again no such luck. I Googled what I could replace it with and sure enough baking powder can be used in lieu of cream of tartar and baking soda. 

Cooked Fruit Cake

The end result is a moist cake with plenty of fruit and flavour.

Plated Cake

Hope you try this.

May you all have a very Happy Christmas and Great New Year, back in 2014.

Last Minute Fruit Cake Gluten Free
  1. 1-1/4 cups (200g) sultanas
  2. 1 cup (150g) finely chopped seeded dried dates
  3. 1 cup (150g) raisins chopped coarsely
  4. 3/4 cup (120g) dried currants
  5. 1 cup (250g) coarsely chopped glace apricot
  6. 1 cup (250ml) tokay (I used muscat and a dash of port)
  7. 25g butter
  8. 75g dairy-free margarine
  9. 85g vegetable oil (I used grape seed)
  10. 1 cup (220g) firmly packed dark brown sugar (I used 200g light muscovado)
  11. 3 eggs
  12. 1 cup (120g) almond meal
  13. 1-1/2 cups (270g) rice flour
  14. 1 teaspoon cream of tartar *****
  15. 1/2 teaspoon bicarbonate of soda *****
  16. 1 teaspoon ground nutmeg
  17. 1/2 teaspoon ground ginger
  18. 1/2 teaspoon ground cloves
  1. Combine fruit and 3/4 cup of the tokay in large bowl, cover with plastic wrap and stand overnight.
  2. Preheat oven to 120˚C/100˚C fan-forced.
  3. Line deep 22cm round cake pan with two thicknesses of baking paper, extending paper 5cm above side.
  4. Beat margarine, butter and sugar in small bowl with electric mixer until combined; beat in oil.
  5. Add eggs one at a time, beat until combined.
  6. Mix butter mixture into fruit, add almond meal and sifted dry ingredients.
  7. Spread mixture into pan.
  8. Bake about 2-1/2 hours.
  9. Brush hot cake with remaining tokay (muscat).
  10. Cover tightly with foil, and cool in pan overnight.
  11. Serve dusted with sifted pure icing sugar, if you like.
  1. ****
  2. You can replace these two with 1-1/4 teaspoons baking powder (gluten free).
  3. Make sure all fruit used is gluten free.
Adapted from Womens Weekly Christmas
Adapted from Womens Weekly Christmas
Sweet Saffron Spice http://www.sweetsaffronspice.com/

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