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Mary Berry Gluten Free Fruit Cake

Mary Berry Gluten Free Fruit Cake
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A classic British fruit cake adapted for gluten-free diets, this dense, moist cake is packed with dried fruits and warm spices. Perfect for tea time or as a festive treat, it keeps well for days when stored properly.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup gluten-free all-purpose flour blend (containing xanthan gum)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon fine sea salt
  • 1 cup mixed dried fruit (raisins, currants, sultanas)
  • 1/4 cup chopped candied peel
  • 2 tablespoons brandy or orange juice

Instructions

  1. Preheat your oven to 325°F / 163°C. Grease a 1-pound loaf pan (approximately 8×4 inches) and line it with a strip of parchment paper that extends above the rim to make lifting easier.
  2. In a small bowl, toss the mixed dried fruit and candied peel with 1 teaspoon of the gluten-free flour. This coating prevents the fruit from sinking to the bottom of the cake during baking.
  3. In a large mixing bowl, beat the softened butter and brown sugar together with a hand mixer or stand mixer fitted with the paddle attachment on medium-high speed until pale and fluffy, about 3 minutes. Scrape down the sides of the bowl halfway through.
  4. Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract. The mixture may look slightly curdled if the eggs are cold, but it will come together with the dry ingredients.
  5. In a separate bowl, whisk together the gluten-free flour, baking powder, cinnamon, nutmeg, and salt. Add this dry mixture to the butter-egg mixture and fold gently with a silicone spatula until just combined. Do not overmix or the cake will become dense.
  6. Fold the flour-coated dried fruit and candied peel into the batter until evenly distributed. The batter will be thick. If it appears too stiff, stir in 1 tablespoon of brandy or orange juice to loosen it slightly.
  7. Transfer the batter to the prepared loaf pan and spread it into an even layer. Bake in the preheated oven for 45–55 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cake should be deep golden brown and the edges pulling away from the pan.
  8. Let the cake cool in the pan for 10 minutes on a wire rack, then lift it out using the parchment paper and cool completely. For extra moisture, brush the warm cake with 1–2 teaspoons of brandy or orange juice, then wrap in parchment and store overnight before slicing.

Notes

Store the fruit cake in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks. To freeze, wrap the cooled cake tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw at room temperature in the wrapping before serving. For best flavor, wrap in parchment and a layer of foil, then let it mellow for 1–2 days before slicing.

Nutrition

Keywords: Mary Berry fruit cake, gluten free fruit cake, British fruit cake, Christmas cake, tea cake, dried fruit cake, gluten free baking, classic fruit cake, easy fruit cake, traditional fruit cake

Find it online: https://britishrecipes.uk/mary-berry-gluten-free-fruit-cake/