Gluten Free Dundee Fruit Cake

Name: Gluten Free Dundee Fruit Cake
Cook time: PT1½-1¾ hoursM
Yield: 1 cake
Ingredients: SUGAR FREE FRUIT CAKE; 175g dried apricots; 200ml cold water; 75g glace cherries, quartered; 150ml boiling water; 300g mixed dried vine fruits; 200g FREEE Plain White Flour; 1 tsp FREEE Baking Powder; 1 orange, grated rind; 3 tbsp orange juice; 200g butter (or vegan baking block); 3 eggs (or 3tbsp FREEE Chickpea Flour + 6tbsp water); oil, for tin; TOPPING; 125g blanched almonds OR; 50g large coconut flakes

4.9

7 Ratings

1½-1¾ hours 1 cake Egg,Wheat,Milk,Gluten Vegan,No added sugar,Vegetarian

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About this recipe:

Packed with dried fruit, our free from version of this traditional cake is also baked without crystal sugar. For a nut free Dundee Cake, top the cake with coconut flakes.

Equipment:

18cm/7″ deep, round baking tin, saucepan, blender and 2 x mixing bowls

Ingredients:

SUGAR FREE FRUIT CAKE
175g dried apricots
200ml cold water
75g glace cherries, quartered
150ml boiling water
300g mixed dried vine fruits
200g FREEE Plain White Flour
1 tsp FREEE Baking Powder
1 orange, grated rind
3 tbsp orange juice
200g butter (or vegan baking block)
3 eggs (or 3tbsp FREEE Chickpea Flour + 6tbsp water)
oil, for tin

TOPPING
125g blanched almonds OR
50g large coconut flakes

Method:

170°C, Fan 150°C, 325°F, Gas 3

Sugar Free Fruit Cake

Put the apricots and cold water into a saucepan, bring to the boil, cook gently for 10 minutes then remove from the heat and leave to cool.
Quarter the cherries into a bowl, add 150ml boiling water, stir and set aside.
Put the mixed dried vine fruit into another bowl, sieve the flour and baking powder over the top and stir to combine.
Grate the orange rind, squeeze the juice.
Pre-heat the oven.
Rub some oil around the inside of a 18cm/7″ deep, round baking tin or insert a baking liner.
Purée the cold apricots and any remaining liquid, chop the butter into small cubes and beat together until combined.
Beat in the eggs one at a time (or chickpea flour + water) followed by the grated rind and juice.
Stir in the prepared fruit and flour.
Drain the cherries, discard the water, and add them to the bowl.
Mix everything together well.
Tip the mixture into the prepared tin and smooth the top.

Topping

Press the almonds, or coconut flakes into the top of the cake in a circular pattern.
Bake for 1½-1¾ hours.
Allow the cake to cool in the tin.
When cold, turn the cake out of its tin and wrap in aluminium foil.
To store, wrap the cake in another layer of foil or store it in an airtight tin.