If you have been searching for a truly comforting, moist, and flavorful treat that doesn’t compromise on being gluten-free, then your quest ends here. The Best Gluten-Free Fruit Cake (Farmhouse Style) is a wonderful blend of juicy dried fruits, zesty citrus, and tender cake crumb, all wrapped up in a cozy, rustic farmhouse charm. This cake is perfect for special occasions or simply because you deserve a slice of something delightful that embraces wholesome ingredients and classic flavors without gluten.

Best Gluten-Free Fruit Cake (Farmhouse Style) Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are beautifully simple yet each plays a crucial role in bringing the Best Gluten-Free Fruit Cake (Farmhouse Style) to life. Every element contributes texture, sweetness, moisture, or that aromatic farmhouse character that makes this cake unforgettable.

Glacé cherries (100 g, roughly chopped): Adds bursts of sweet, tender fruit with vibrant color to the cake.

Sultanas (100 g): Provide natural sugary sweetness and chewy texture.
Raisins (100 g): Deep, rich flavor and moist bite that soak up citrus juices beautifully.

Mixed peel (50 g): Gives a subtle tang and festive touch from the citrus rind.
Orange (1): The zest and juice brighten the fruit mixture with fresh, lively notes.

Lemon (1): Adds a lively zing to balance the sweetness and enrich the flavor profile.
Unsalted butter (150 g, room temperature): Provides richness and a soft crumb.
Caster sugar (150 g): Sweetens the cake while helping to create a tender texture.

Eggs (2 medium): Bind the ingredients and add structure for a perfect rise.
Sweet rice flour (80 g): A gluten-free flour that adds moisture and a delicate texture.
Oat flour (60 g): Gives a light, nutty flavor while keeping the cake soft.

Ground almonds (30 g): Boosts nuttiness and helps with a tender cake crumb.
Baking powder (1 teaspoon): Essential for a lovely lift and lightness.
Salt (¼ teaspoon): Enhances all the flavors, balancing sweetness.

Apricot jam (100 g): Adds moistness and a glossy finish when brushed on top.
Extra glacé fruit and almonds for decorating: Adds charm and makes the cake look as good as it tastes.

How to Make Best Gluten-Free Fruit Cake (Farmhouse Style)

Step 1: Prepare Your Fruit Soak

Before you even turn on the oven, get the dried fruits ready by soaking them in a mixture of fresh orange and lemon zest and juice. This step plumps up the fruit, infuses it with citrusy brightness, and ensures every bite is juicy and flavorful. Letting this rest for at least an hour is key for maximum flavor absorption.

Step 2: Cream Butter and Sugar

In a large bowl, beat together the softened butter and caster sugar until pale and fluffy. This step is essential to incorporate air into your cake batter, helping your Best Gluten-Free Fruit Cake (Farmhouse Style) have that wonderfully light texture despite being dense with fruit.

Step 3: Add Eggs Gradually

Beat in the eggs, one at a time, making sure each is fully combined before adding the next. This gradual mixing helps keep the batter smooth and prevents it from curdling, ensuring a uniform, velvety base for your cake.

Step 4: Mix Dry Ingredients

Now whisk together your sweet rice flour, oat flour, ground almonds, baking powder, and salt. This blend of flours creates a balanced, gluten-free foundation with a gentle nutty flavor and great structure for your rustic fruit cake.

Step 5: Combine and Add Soaked Fruits

Fold the dry ingredients into your creamed butter mixture until just combined, then carefully mix in the soaked fruits along with any leftover juice. This juicy, fruity batter is what gives the Best Gluten-Free Fruit Cake (Farmhouse Style) its signature moistness and farmhouse charm.

Step 6: Bake Your Cake

Pour the batter into a lined and greased 6-inch round cake tin and bake initially at 170°C (150°C fan) for 30 minutes. Then reduce the temperature to 150°C (130°C fan) and continue baking for about 1 hour and 45 minutes. The slow baking allows the cake to cook through gently, preventing dryness and giving it that luscious farmhouse taste.

Step 7: Finish with Apricot Jam and Decoration

When the cake has cooled on a wire rack, gently heat the apricot jam until runny and brush it all over the top. The jam adds a beautiful shine and extra sweetness, while decorating with more glacé fruit and almonds adds a festive touch that’s both inviting and classic.

How to Serve Best Gluten-Free Fruit Cake (Farmhouse Style)

Garnishes

The Best Gluten-Free Fruit Cake (Farmhouse Style) looks and tastes even better when garnished thoughtfully. Using extra glacé cherries, almonds, or even a dusting of powdered sugar adds visual appeal and a lovely texture contrast with every forkful. Fresh herbs like rosemary could provide an aromatic note if you want a modern twist.

Side Dishes

This fruit cake pairs wonderfully with a simple whipped cream or a scoop of vanilla bean ice cream. For a cozy afternoon tea, offer slices with a pot of strong black tea or a cup of punchy coffee. The contrasts of sweet cake and creamy sides elevate each bite to a small celebration.

Creative Ways to Present

Think beyond the cake plate! Slice the cake into rustic wedges and serve in colorful cupcake liners for an on-the-go treat. You might also layer slices with mascarpone and fruit compote for a farmhouse-style trifle that wows guests with layers of flavor and texture.

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap your leftover Best Gluten-Free Fruit Cake (Farmhouse Style) tightly in cling film or store in an airtight container. It will stay moist and fresh at room temperature for up to four days, perfect for enjoying slice after slice without losing its wonderful flavor and texture.

Freezing

This fruit cake freezes beautifully. Wrap it thoroughly in plastic wrap and then foil to prevent freezer burn. It can be stored frozen for up to three months, making it a fantastic make-ahead treat for holidays or unexpected cravings.

Reheating

To refresh the cake after freezing or storage, warm it gently in the oven at low heat (about 150°C) for 10–15 minutes. This brings back the soft crumb and enhances the apricot-glazed shine, almost like it’s freshly baked again.

FAQs

Can I substitute the flours in this gluten-free fruit cake?

While sweet rice and oat flours work best for the texture and moisture in this recipe, you could experiment with other gluten-free blends, but beware it may affect the crumb and moistness slightly.

Is it necessary to soak the dried fruit? Can I skip this step?

Soaking the fruit is crucial as it plumps the fruit and infuses it with citrus brightness, which really elevates the taste and moisture of the cake. Skipping this step might lead to a drier and less flavorful result.

Can this cake be made dairy-free?

To make this cake dairy-free, substitute the butter with a vegan margarine or coconut oil, but keep in mind it may slightly change the flavor and texture.

How long will this fruit cake keep fresh without refrigeration?

Stored well in an airtight container, the cake stays fresh at room temperature for about 3 to 4 days due to its moisture and sugar content that help preserve it.

Can I make this cake in a larger tin?

Yes, but keep an eye on the baking time. Larger tins will require longer baking at a lower temperature to ensure the cake cooks through evenly without burning.

Final Thoughts

It truly warms my heart to share this recipe for the Best Gluten-Free Fruit Cake (Farmhouse Style) with you. It’s one of those charming little homemade treats that invite nostalgia, celebrate natural flavors, and bring a smile with each bite. Whether you’re new to gluten-free baking or a seasoned pro, this cake is sure to become a beloved classic in your kitchen. Give it a try and watch how effortlessly it becomes everyone’s favorite!

Best Gluten-Free Fruit Cake (Farmhouse Style) Recipe

★★★★★

5.1 from 26 reviews

Author: Mariam

Total Time: 3 hours 35 minutes
Yield: 1 cake (serves 8-10) 1x
Diet: Gluten Free

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Description

This Best Gluten-Free Fruit Cake (Farmhouse Style) is a moist and flavorful cake perfect for those following a gluten-free diet. Packed with a mixture of soaked glacé cherries, sultanas, raisins, and mixed peel, it’s enhanced by the zest and juice of fresh orange and lemon. The cake is lightened with sweet rice flour, oat flour, and ground almonds, then finished with a shiny apricot jam glaze and decorative glacé fruit and almonds. Ideal for festive occasions or any time you crave a hearty, naturally gluten-free treat.

Instructions

Preheat Oven and Prepare Tin: Preheat the oven to 170°C (150°C fan)/gas mark 3. Line and grease a 6-inch diameter x 4-inch deep round cake tin to ensure the cake does not stick and bakes evenly.

Soak the Fruit: Combine the glacé cherries, sultanas, raisins, and mixed peel in a bowl. Add the zest and juice of the orange and lemon, then let the fruit soak for at least one hour to hydrate and develop flavor.
Cream Butter and Sugar: In a large mixing bowl, use an electric mixer or stand mixer to cream the unsalted butter and caster sugar together until the mixture becomes light and fluffy, providing a good base for the cake’s texture.
Add Eggs: Beat the eggs in one at a time into the butter and sugar mixture, mixing thoroughly after each addition to fully incorporate them for a smooth batter.

Combine Dry Ingredients and Mix: Whisk together the sweet rice flour, oat flour, ground almonds, baking powder, and salt in a separate bowl. Then gradually fold or beat this dry mixture into the wet batter until fully combined.
Add Soaked Fruit: Drain the soaked fruit slightly (retaining some juice) and fold it carefully into the batter, ensuring even distribution of all the fruits throughout the cake mixture.
Prepare to Bake: Pour the batter into the prepared cake tin, smoothing the top to even out the surface. Place the tin centrally in the preheated oven for baking.

Bake the Cake: Bake for 30 minutes at 170°C (150°C fan)/gas mark 3, then reduce the oven temperature to 150°C (130°C fan)/gas mark 2 and continue baking for another 1 hour and 45 minutes until the cake is firm and a skewer inserted comes out clean.
Cool the Cake: Remove the cake from the oven and carefully turn it out of the tin onto a wire rack. Allow it to cool completely before proceeding to glazing.
Heat Apricot Jam: Place the apricot jam into a small saucepan and gently heat it until it becomes runny and spreadable, which will be used to glaze the cake.

Glaze and Decorate: Brush the warm apricot jam all over the cooled cake to give it a shiny finish and added sweetness. Decorate the top with extra glacé fruit and whole almonds as desired for an attractive final presentation.

Notes

Soaking the fruit for at least an hour is essential to plump up the dried fruit and infuse fruity citrus flavors throughout the cake.
Make sure the butter is at room temperature before creaming for a lighter batter texture.

Use a toothpick or skewer to test doneness – it should come out clean when the cake is fully baked.
If you prefer, soak the fruit overnight for even deeper flavor and moisture.
This recipe is naturally gluten-free but ensure all ingredients are certified gluten-free if you have severe intolerance.

Decorating with extra glacé fruit and almonds adds a traditional farmhouse fruit cake look and texture contrast.

Prep Time: 20 minutes + 1 hour soaking
Cook Time: 2 hours 15 minutes

Category: Dessert
Method: Baking
Cuisine: British

Nutrition

Serving Size: 1 slice (approx. 110 g)
Calories: 320
Sugar: 28 g

Sodium: 110 mg
Fat: 14 g
Saturated Fat: 6.5 g

Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 42 g

Fiber: 3 g
Protein: 4 g
Cholesterol: 65 mg

Keywords: gluten-free fruit cake, farmhouse fruit cake, gluten-free baking, festive cake, fruit cake recipe