🍰 Gluten-Free Fruit Cake (Moist, Rich & Easy Recipe)
Looking for a moist gluten-free fruit cake that’s packed with flavor and perfect for holidays or special occasions? This easy recipe uses gluten-free flour and a mix of soaked dried fruits to create a soft, rich, and perfectly spiced cake that tastes even better with time!
🧾 Ingredients for Gluten-Free Fruit Cake
🍇 Fruit Mix:
- 2 cups mixed dried fruits (raisins, currants, chopped dates, prunes)
- ½ cup chopped candied peel (optional)
- ½ cup cherries (optional)
- ¾ cup orange juice (or any fruit juice)
- 2 tbsp rum or brandy (optional, for extra flavor)
🌾 Dry Ingredients:
- 1½ cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- Pinch of salt
🧈 Wet Ingredients:
- ¾ cup butter (or margarine)
- ¾ cup brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 2 tbsp molasses or honey
👩🍳 How to Make Gluten-Free Fruit Cake
1. Soak the Fruits
Combine dried fruits, juice, and alcohol (if using).
Let soak for at least 1 hour (overnight is best for deeper flavor).
2. Prepare the Pan
Preheat oven to 150°C (300°F).
Line a cake pan with parchment paper.
3. Mix Dry Ingredients
In a bowl, whisk together gluten-free flour, baking powder, baking soda, spices, and salt.
4. Cream Butter & Sugar
Beat butter and brown sugar until light and fluffy.
5. Add Eggs
Add eggs one at a time, mixing well after each addition.
6. Add Flavor
Mix in vanilla extract and molasses (or honey).
7. Combine Batter
Fold in the dry ingredients gently.
Add soaked fruits along with any remaining liquid.
8. Bake
Pour batter into the pan and smooth the top.
Bake for 1 hour 30 minutes to 2 hours, or until a skewer comes out clean.
9. Cool & Store
Let the cake cool completely.
Wrap tightly and store—flavor improves after a few days!
⭐ Tips for the Best Gluten-Free Fruit Cake
- Soak fruits overnight for a richer, deeper taste
- Use a high-quality gluten-free flour blend with xanthan gum
- Bake low and slow to prevent drying out
- Wrap and rest the cake for 2–3 days before serving for the best flavor
