Gluten Free Dundee Fruit Cake

Ingredients

  • CAKE
  • 175g apricots
  • 200ml cold water
  • 75g glace cherries
  • 150ml boiling water
  • 300g mixed dried vine fruits
  • 200g FREEE Plain White Flour
  • 1 tsp FREEE Baking Powder
  • 1 orange, rind and juice
  • 200g butter, softened (or vegan alternative)
  • 3 eggs (or 3tbsp FREEE Chickpea Flour + 6tbsp water)
  • TOPPING
  • 125g blanched almonds (or 50g large coconut flakes)

Method

Cake

  1. 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.
  2. Quarter the cherries, put them into another bowl with 150ml boiling water and set these to one side.
  3. Put the mixed dried vine fruit into another bowl, sieve the flour and baking powder over top, mix lightly and set these aside.
  4. Grate the orange rind, squeeze the juice and leave these for later.
  5. Line the base and sides of a 18m/7" deep, round baking tin with two layers of parchment paper and pre-heat the oven.
  6. Purée the cold apricots and any remaining liquid, add the butter and beat together until combined. 
  7. Beat in the eggs one at a time (or chickpea flour + water) followed by the grated rind and juice.
  8. Stir in the prepared fruit and flour.
  9. Stir the prepared cherries, drain and discard the water then add them to the bowl.
  10. Mix well then tip the mixture into the prepared tin and smooth the top.

Topping

  1. Press the almonds, (or coconut flakes) into the top of the cake in a circular pattern.
  2. Bake in a pre-heated oven for 1¾- 2 hours.
  3. Allow the cake to cool in the tin.
  4. When cold, store the cake in an airtight tin or well wrapped in tin foil.