Gluten Free Fruit Cake Recipe

Name: Gluten Free Fruit Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups mixed dried fruit; 1 cup dried apricots, finely chopped; 1/2 cup brandy; 11 tbsp butter, at room temperature; 2/3 cup sugar; 2 None eggs, at room temperature; 1/2 cup ground almonds; 1/2 cup rice flour; 1 tsp gluten-free baking powder; 2 tsp all spice; 2 tbsp gluten-free powdered sugar; 8 oz packet gluten-free marzipan; 4 None pieces thin florist wire, snipped into thirds

Servings: persons

2 1/2 cups mixed dried fruit
1 cup dried apricots, finely chopped
1/2 cup brandy
11 tbsp butter, at room temperature
2/3 cup sugar
2 None eggs, at room temperature
1/2 cup ground almonds
1/2 cup rice flour
1 tsp gluten-free baking powder
2 tsp all spice
2 tbsp gluten-free powdered sugar
8 oz packet gluten-free marzipan
4 None pieces thin florist wire, snipped into thirds

1
Combine fruit and brandy in a large bowl. Cover with plastic food wrap and let stand overnight.
2
Preheat oven to 300u00b0F. Grease and line a 8 x 4 inch loaf pan with 2 layers parchment paper, extending paper at long sides for handles.
3
Using an electric mixer, beat butter and sugar in a small bowl until light and creamy. Beat in eggs, one by one, until combined.
4
Add butter mixture to fruit mixture and stir to combine. Stir in ground almonds, sifted rice flour, baking powder and all spice.
5
Spoon mixture into prepared pan and smooth out the surface. Bake for 2 hours or until a skewer inserted at center comes out clean. Cover pan tightly with foil. Cool overnight.
6
On a workbench dusted with half the powdered sugar, knead marzipan until smooth. Roll out to 1/8 inch thick. Using star cutters, cut out 1 x 1 inch stars, 2 x 2 inch stars and 3 x 3 inch stars. Thread stars onto wire. Set overnight.
7
Dust cake with remaining powdered sugar. Arrange stars on top of cake.

665

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 1/2 cups mixed dried fruit, 1 cup dried apricots, finely chopped, 1/2 cup brandy, 11 tbsp butter, at room temperature, and more.

Yes, Gluten Free Fruit Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten Free Fruit Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions