This gluten free loaf cake is a doddle to make. Laced with rich fruity bits, a slice of this is perfect for that little pick-me-up in the afternoon with a hot cuppa. Taste and texture is not compromised with a gluten free teff blend, gluten-freers we got you.
To save time try using non-stick loaf tin liners to line the tin.
16 ingredients5 steps
Gluten Free
Vegetarian
Ingredients
MetricImperial
For the Cake
3Earl grey teabags
125gDried figs
125gPitted prunes
175gMixed dried fruits
100gCherries
150gUnsalted butter (softened)
135gBillington's dark muscovado or molasses sugar
0.5 tspFine sea salt
1Orange
1 tspGluten free baking powder
0.5 tspXanthan gum
2Large eggs
0.5 tspMixed spice
0.5 tspCinnamon
0.5 tbspSilver spoon treacle
150gDove’s Farm Free From Gluten Plain flour
Utensils
2lb loaf tin
Mixing bowl
Nutritional information per 86g serving
Energy 314cal
Fat 12g
of which Saturates 6.8g
Carbohydrates 47g
of which Sugars 37g
Protein 2.4g
Salt 0.41g
Method
Step 1
Boil the kettle and pour 250ml of boiling water 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 mixed dried fruit and cherries. Pour 150ml of the brewed tea into the dried fruit and bring to the boil, simmer until there is just a little liquid bubbling on the bottom of the saucepan and then scrape the fruit onto a couple of dinner plates to cool.
Step 2
Meanwhile grease and line a 2lb loaf tin with a double layer of parchment paper ensuring that the bottom and sides are lined. Preheat the oven to 180°C /160°C Fan/ Gas mark 4.
Ingredients for this step
3Earl grey teabags
125gDried figs
125gPitted prunes
Step 3
In a large mixing bowl, beat together the soft butter, sugar, salt and orange zest until light and fluffy using an electric whisk or wooden spoon. Sift the flour, baking powder, mixed spice, cinnamon and xanthan gum into another bowl. Add half of the flour mixture and an egg to the butter mixture and beat until smooth again. Repeat, adding the other half of the flour and the remaining egg, beating again until combined. Finally add in the treacle and cooled dried fruit, gently folding until combined.
Step 4
Spoon the mixture into the prepared tin and level the surface with the back of a spoon. Bake for an hour then reduce the heat to 170°C /150°C Fan/ Gas mark 3, cover the cake with a sheet of foil, loosely tucked around and bake for about another 30 minutes or until when a skewer is inserted it comes out clean.
Step 5
Cool the cake completely in the tin and then store in an airtight tin for up to two weeks.
1 Baker Ratings
Made this a couple of weeks ago off line. It was really nice and kept well, I shall make it into an Xmas cake.
