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.

Ingredients

Scale

Fruit and Soaking Liquid

100 g glacé cherries (roughly chopped)
100 g sultanas
100 g raisins
50 g mixed peel
Zest and juice of 1 orange
Zest and juice of 1 lemon

Cake Batter

150 g unsalted butter (room temperature)
150 g caster sugar
2 eggs (medium)
80 g sweet rice flour
60 g oat flour
30 g ground almonds
1 teaspoon baking powder
¼ teaspoon salt

Finishing

100 g apricot jam
Extra glacé fruit and almonds for decorating

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