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Mary Berry Gluten Free Fruit Cake

Mary Berry Gluten Free Fruit Cake

  • Author: Anabelle McLean
  • Prep Time: 20
  • Cook Time: 150
  • Total Time: 2 hours 50 minutes
  • Yield: 8 1x
  • Method: Baking
  • Cuisine: British

Description

Mary Berry’s Gluten Free Fruit Cake is a delicious and moist cake, packed with dried fruits and spices. It maintains the traditional flavors and textures you love, minus the gluten.

Ingredients

Scale
  • 225g (8oz) raisins
  • 225g (8oz) sultanas
  • 225g (8oz) currants
  • 100g (4oz) mixed peel
  • 3 tbsp brandy
  • 225g (8oz) gluten-free self-raising flour
  • 225g (8oz) butter
  • 225g (8oz) light muscovado sugar
  • 4 large eggs
  • 2 tsp mixed spice
  • 1 tsp ground cinnamon
  • 1 lemon (zest only)
  • 50g (2oz) chopped almonds

Instructions

  1. Preheat the Oven: Set to 150°C/130°C fan/gas 2.
  2. Prepare the Fruit Mix: Soak the dried fruits in brandy overnight.
  3. Mix Dry Ingredients: Combine flour, mixed spice, and ground cinnamon.
  4. Cream Butter and Sugar: Beat together until light and fluffy.
  5. Add Eggs Gradually: Mix one at a time, ensuring they’re fully incorporated.
  6. Fold in Flour Mix: Gently mix into the batter.
  7. Add Soaked Fruits and Lemon Zest: Stir until evenly distributed.
  8. Add Nuts: Incorporate chopped almonds.
  9. Pour into Tin: Use a lined and greased 20cm (8in) cake tin.
  10. Bake: Bake for 2-2.5 hours until a skewer comes out clean.
  11. Cool: Leave in tin for 10 minutes, then transfer to a wire rack.

Did you make this recipe?

Find it online: https://bellesbestbites.com/mary-berry-gluten-free-fruit-cake/