Allergy Free Fruit Cake

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If you've been searching for the easiest gluten free fruit cake recipe on the planet – search no longer. I have found it! I clipped this recipe from a magazine about 10 years ago, and stupidly never made it. But fate intervened, championing this quick fruit cake recipe’s potential, as it fell out of my ancient recipe file while I was desperately searching for my grandmother’s cinnamon smoothie. I almost hurriedly threw this quick fruit cake recipe away, only to discover, as I gave it a quick glance, that I just might hold the golden gluten free fruit cake ticket. Well, for those of us with no time! I am not going to mislead all of you fruit cake aficionados. This is not the most moist, flavour-filled fruit cake in the gluten free world. However, it is pretty good if you want to whip up a tea cake with no time and very little ingredients!

My sister recently had a baby, and the house is never free of visitors. Alexandra is just too cute! This quick fruit cake has proven to be perfect to feed the hoards! This fruit cake is so ridiculously easy that it is literally child’s play. You just soak the dried fruit in the fruit juice overnight, mix it with the flours, and whack it in the oven.

This cake recipe yields a pale, dense cake, that is best eaten straight out of the oven smeared with a bit of butter or preserves. If you want another easy healthy fruit cake recipe check out Di's fruit cake, which is also fantastic!

This fruit cake will keep in a sealed container for a few days, and freezes really well. But trust me, it won’t last that long. If you have any left over on the first day, just heat it up a little, and your loaf will come to life again.

We are sharing this quick gluten free fruit cake recipe all over town and happy snouts are reporting back with glee!

Quick Easy Gluten Free Fruit Cake

Allergy Free Fruit Cake

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  • 2 cups organic dried mixed fruit (raisins, currants, apricots, citrus peels, pineapple, apple)
  • 1 cup freshly squeezed orange juice
  • 1 cup white rice flour
  • 1/2 cup potato flour
  • 1/2 tsp gluten free baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1 tsp xanthan
  1. Soak fruit in fruit juice over night.
  2. Put mixture in your mixer and gradually sift in all dry ingredients.
  3. Cook in a medium greased loaf tin (25cm by 8 cm or 10 inches by 3 inches) for 50-60 minutes at about 180C/350F.
  4. Spread with butter or vegan spread and enjoy with a beautiful cup of tea.

Tip: Rotating a cake or loaf during baking

Cakes, loaves and breads need to be rotated half-way during baking to ensure even browning. But bulky oven mitts can smear the surface of your cake. To avoid this, use a large pair of tongs to grab the lip of the in and quickly turn it around.

So So easy. I think i impressed my sister who is now a vegan. She came over for an afternoon and she loved this cake. I loved it too! SImply too easy to resist.

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Thank you for this recipe. Looks amazingly simple. I am new to baking and i think i need simple right now. Look forward to being “pig” :-)

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This IS the quickest easiest fruit cake I have ever made. I must admit I like to put Nuttalex on it. SO good right out of the oven.

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