Skip to main content
3Total Time
30Prep Time
230Bake Time

Gluten Free Rich Fruit Cake

1 Reviews

  • Gluten Free
  • Vegetarian

About our gluten free fruit cake recipe

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.

Looking for more gluten free recipes? Try our gluten free carrot courgette cake.

3Total Time
30Prep Time
230Bake Time


  1. Step 1:

    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.

  2. 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.

  3. Step 3:

    Next, beat together the butter, sugar, salt and orange zest until light and fluffy using an electric hand mixer or wooden spoon.

  4. 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.

  5. 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.

  6. Step 6:

    Cool the cake completely in the tin and then store in an airtight tin for up to two weeks.


    • 3 Earl grey teabags
    • 250g Dried figs
    • 250g Pitted prunes
    • 200g Cherries
    • 300g Unsalted butter (softened)
    • 275g Billington's dark muscovado or molasses sugar
    • 0.5 tsp Fine sea salt
    • 2 Oranges
    • 2 tsp Gluten free baking powder
    • 1 tsp Xanthan gum
    • 4 Large eggs
    • 1 tsp Mixed spice
    • 1 tsp Cinnamon
    • 1 tbsp Silver spoon treacle
    • 350g Mixed dried fruits
    • 300g Dove’s Farm Free From Gluten Plain flour


  • Measuring jug
  • Mixing bowl
  • Parchment paper
  • 23cm cake tin

Nutritional Information

per 111g
  • 423cal Energy
  • 17g Fat
  • 10g of which Saturates
  • 60g Carbohydrates
  • 45g of which Sugars
  • 3.5g Protein
  • 0.45g Salt

Great recipes and more at

Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try.