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Gluten Free and Sugar Free Fruit Cake

Makes 1 cake

Dates are used to sweeten this cake rather than crystal sugar.

Free from Gluten, Soya, Wheat, Nuts
Vegetarian, Without crystal sugar


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  1. Put the dates into a bowl, pour on the boiling water and leave to stand for 10 minutes.
  2. Rub a little of the oil around the inside of a 8cm/7" deep cake tin and line the base with parchment. Pre-heat the oven.
  3. Sieve the flour, baking powder and spice into a bowl and stir to combine.
  4. Drain the dates, put them into a blender and pulse into a purée.
  5. Add the oil, treacle and eggs and pulse until smooth.
  6. Tip the date mixture into the mixing bowl and stir to make a smooth paste.
  7. Stir in the fruit.
  8. Tip the mixture into the prepared tin and smooth the top.
  9. Bake for 55-60 minutes or until the skewer comes out clean.
  10. Leave the cake to cool in the tin before turning out.


18cm/7" deep cake tin, parchment


170°C, Fan 150°C, 325°F, Gas 3

Cooking time

55–60 minutes
This is a favourite. I’ve made It twice now. One without black treacle using honey instead as I didn’t have any. Second time round I did use black treacle. Both times it was delicious but the black treacle made a difference, added flavour. Also prefer dates without stones.
By Tessa
06 Sep 2020
lovely fruit cake, kept well in cake tin.
By Hazel
10 Jul 2020

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