This rich fruit cake is gluten free thanks to a gluten free teff blend. Oozing with rich, deep and fruity flavours, this cake packs a punch in the taste bud department, meaning there's no compromise to be made when it comes to taste and texture.
This is a great recipe base for any celebration cake such as Christmas, Easter or even a wedding cake. Say 'hello' to your new go-to classic.
If you want to add extra flavour to the cake, turn it upside down, prick the base with a skewer then sprinkle over a few spoonfuls of sherry or brandy.
Boil the kettle and pour 350ml into a jug, add the teabags and allow to brew for 10 minutes. While the tea brews, chop the prunes and figs and put them into a saucepan with the dried mixed fruit and cherries. Pour 250ml of the brewed tea over the fruit, bring to the boil then reduce the heat and simmer until there is just a little liquid bubbling on the bottom of the saucepan. Transfer the fruit onto a couple of dinner plates to cool.
Step 2
Meanwhile butter and line a deep 23cm (9 inch) round cake tin with a double layer of parchment paper, bottom and sides. To do this, cut two lengths of paper to fit all the way around the inside of the tin and stand a couple of inches above it. Fold over the bottom of the paper and snip into this all the way along to create a fringe. Press the paper into the tin and the fringe will sit on the bottom of it. Top with a couple of circles of parchment paper. Preheat the oven to 180°C /160°C Fan/ Gas mark 4.
Step 3
Next, beat together the butter, sugar, salt and orange zest until light and fluffy using an electric hand mixer or wooden spoon.
Step 4
Sift the flour, baking powder, mixed spice, cinnamon and xanthan gum into a separate bowl. Add a quarter of the flour mixture and an egg to the butter mixture and beat until smooth. Repeat, adding another quarter of the flour and an egg and beating again, until they are all of the flour mixture and eggs are added. Finally add in the treacle and dried fruit, gently folding until combined.
Step 5
Spoon the mixture into the prepared tin and level the surface with the back of a spoon. Bake for 60 minutes then reduce the heat to 170°C /150°C Fan/ Gas mark 3, cover the cake with a sheet of foil, loosely tucked around the tin and bake for about another 1 ¼ - 1½ hours or until when a skewer is inserted it comes out clean.
Step 6
Cool the cake completely in the tin and then store in an airtight tin for up to two weeks.
Ingredients
MetricImperial
3Earl grey teabags
250gDried figs
250gPitted prunes
200gCherries
300gUnsalted butter (softened)
275gBillington's dark muscovado or molasses sugar
0.5 tspFine sea salt
2Oranges
2 tspGluten free baking powder
1 tspXanthan gum
4Large eggs
1 tspMixed spice
1 tspCinnamon
1 tbspSilver spoon treacle
350gMixed dried fruits
300gDove’s Farm Free From Gluten Plain flour
Utensils
Measuring jug
Mixing bowl
Parchment paper
23cm cake tin
Nutritional information per 111g serving
Energy 423cal
Fat 17g
of which Saturates 10g
Carbohydrates 60g
of which Sugars 45g
Protein 3.5g
Salt 0.45g
1 Baker Ratings
This recipe is amazing. It is a fruity moist cake. My one tip is you have to make it
