I’m a huge fan of a fruit cake, of any variety at all. I absolutely love fruit cake but there is the awful dread that you’ll bite into a slice and it will be dry…disaster! No fear with this recipe at all. It’s so delicious and moist and you can add your favourite dried fruit when making it.
No mixer needed to get this into the oven and it takes about 15 minutes , an hour to bake and the smell, it’s just so good!
I would feel you’re better making this cake the day before you need it as it cuts better after resting for about 24 hours.
I used a 6″ / 16cm square tin but it will also work in a 2lb loaf tin. I would recommend you have some parchment up above the side of your loaf tin while prepping it.
If you’re looking for a traditional style fruit cake to decorate for a special occasion and one that’s gluten free, then this will be your “go to” recipe. It’s rich and dark and holds really well for fondant or other icing and decorating. It’s perfect for Christmas!
This recipe makes an 8″ round cake. If you double the quantities, you will get a 10″ cake for greater numbers.
I’ve adapted it a little to give it a bit of depth and it’s worked really well. The recipe is originally from a gluten free magazine.
There’s something so comforting about a lovely piece of fruit cake with your morning or afternoon cuppa. The only thing about most fruit cakes is the time they take to make so the perfect solution is a boiled fruit cake which takes much shorter time to make and will keep for well over a week in an airtight container.
I replaced some of the original ingredients and reduced the sugar and amount of dried fruit which I found worked well. I’ll reduce the sugar further for the next time I make it.