Gluten-free fruit cake (moist loaf)
Prep time: 15 minutes
Bake time: 55–65 minutes
Yield: 1 loaf (8–10 slices)
Ingredients
Dry ingredients:
2 cups of gluten-free all-purpose flour (with xanthan gum).
1 ½ tsp baking powder
¼ teaspoon baking soda
½ teaspoon salt
Wet ingredients:
¾ cup of softened unsalted butter
¾ cup granulated sugar
3 large eggs at room temperature
1/3 cup milk (or dairy-free milk)
1½ tsp vanilla extract
Fruit mix:
1½ cups glacé/candied fruit mix (red, green and yellow)
¼ cup glacé cherries, halved
1 tablespoon gluten-free flour (to coat the fruit)
Instructions:
1. Prepare the pan.
Preheat the oven to 170°C/340°F.
Line a 9×5-inch loaf tin with baking paper.
2. Coat the fruit
Toss all the candied fruit in 1 tablespoon of gluten-free flour.
This prevents them from sinking during baking.
3. Mix the dry ingredients:
In a bowl, whisk together:
Gluten-free flour
Baking powder
Baking soda
Salt.
Set aside.
4. Cream the butter and sugar.
Beat the butter and sugar together until light and fluffy (2–3 minutes).
Add the eggs one at a time, mixing well after each addition.
Mix in the vanilla extract.
5. Combine the batter.
Add the dry ingredients in two additions, alternating with the milk.
Mix gently until smooth.
Fold in the floured fruit using a spatula.
6. Bake.
Pour the batter into the prepared tin.
Smooth the top.
Bake for 55–65 minutes, or until golden on top.
The top is golden.
A toothpick comes out clean.
If browning too quickly, loosely cover with foil after 40 minutes.
7. Cool and slice.
Leave to cool in the pan for 15 minutes.
Transfer to a rack and leave to cool completely before slicing.
Tips for best results:
Let the cake rest overnight for an even better flavour.
Wrap tightly to keep it moist for up to 5 days.
It can be frozen (the slices freeze beautifully!).
Serving ideas:
Dust with icing sugar.
Serve with tea or coffee.
Add a light vanilla glaze if desired.