The Best Gluten Free/Dairy Free Fruit Cake
Welcome to my recipe for The Best Gluten Free/Dairy Free Fruit Cake. I know it’s a bit of a mouthful, but as the nights are drawing in and christmas is getting closer, it’s a great autumnal treat. It’s also to celebrate the end of Great British Bake Off. Get baking!
You Will Need: (Serves 10 The Best Gluten Free/Dairy Free Fruit Cake)
- Olive Oil
- 300g Mixed Dried Currants
- 450g Dried Fruits, such as apricots, dried figs
- 200g Crystallised Ginger
- 50g Stem Ginger
- 3 tbsp Stem Ginger Syrup
- 6 tbsp Cointreau
- 1 tsp Ground Ginger
- 1 tsp Ground Cinnamon
- 150ml Olive Oil
- 175g Light Muscovado Sugar
- 4 Eggs
- 225g Gluten Free Plain Flour
- 1 tsp Gluten Free Baking Powder
- 4 tbsp Apricot Jam
- 2 tbsp Cointreau
- 450g Mixed Dried Fruit
Heat oven to 140*C. Oil a 25cm round cake tin and line with parchment.
Mix the dried fruits, ginger, ginger syrup and cointreau.
In another bowl, mix the olive oil, sugar and eggs and whisk until light and fluffy. Sieve in the flour and baking powder and fold in before mixing in the fruits and spices. Spoon the mix into the cake tin and bake for 2.5 hours until cooked through.
Remove from the oven and leave to cool.
Warm the jam and Cointreau until dissolved and allow to cool before pasting on top of the cake. arrange your fruit on top and brush again to add shine.