Mary Berry Gluten Free Fruit Cake Recipe

This moist rich Mary Berry Gluten Free Fruit Cake is made with mixed dried fruit, butter, and gluten-free flour, and ready in 2 hours and 20 minutes. The dark brown sugar melts into the butter to create a sticky, deeply spiced crumb that holds the heavy fruit perfectly. I find that soaking the fruit beforehand makes an enormous difference to the final texture.

Why This Classic Works

I used to struggle with gluten-free bakes turning out far too dry and crumbly. The lesson I learned here is that wrapping the tin in double parchment prevents the outside from burning while the dense middle cooks.

Using a good quality gluten-free flour blend with xanthan gum keeps the cake structurally sound. I was genuinely surprised by how cleanly it sliced without falling apart.

Mary Berry Gluten Free Fruit Cake Ingredients

• 350g mixed dried fruit (sultanas, raisins, currants)
• 50g glacé cherries, halved
• 3 tbsp orange juice or brandy
• 150g unsalted butter, softened
• 150g dark brown sugar
• 3 large eggs
• 175g gluten-free plain flour
• 1 tsp gluten-free baking powder
• 1 tsp mixed spice
• 1/2 tsp xanthan gum

How To Make Mary Berry Gluten Free Fruit Cake

1. Soak the fruit: Place the mixed dried fruit and cherries in a bowl with orange juice or brandy, cover, and soak overnight.
2. Prepare the tin: Preheat your oven to 150°C (130°C fan) and line an 18cm round cake tin with a double layer of baking parchment.
3. Cream the base: Beat the softened butter and dark brown sugar together in a large bowl until pale and fluffy.
4. Add the eggs: Beat in the eggs one at a time, adding a spoonful of the gluten-free flour with each to prevent curdling.
5. Fold the dry ingredients: Gently fold in the remaining gluten-free flour, baking powder, mixed spice, and xanthan gum until just combined.
6. Incorporate the fruit: Stir the soaked fruit and any remaining liquid into the batter until evenly distributed.
7. Bake: Pour the mixture into the lined tin, smooth the top, and bake for 2 hours until a skewer inserted into the center comes out clean.

Recipe Tips

• Soak the fruit: Giving the fruit time to plump up stops it from absorbing moisture from the cake batter during baking.
• Use xanthan gum: This is crucial for gluten-free baking as it mimics the binding properties of gluten, stopping the cake from crumbling.
• Check early: Ovens vary, so test the center with a skewer at the 90-minute mark and cover the top loosely with foil if it browns too quickly.

What To Serve With Fruit Cake

A thick slice of this cake pairs naturally with a sharp cheddar cheese or a dollop of clotted cream. Serve it alongside a strong pot of English breakfast tea in the afternoon.

How To Store

Wrap the cooled cake tightly in baking parchment followed by a layer of foil. Store it in an airtight tin in a cool, dark place for up to a month. You can also freeze the whole cake or individual slices for up to 3 months.

FAQs

Can I use self-raising gluten-free flour?
Yes, simply omit the extra baking powder if your commercial blend already contains raising agents.

Why did my fruit sink to the bottom?
Tossing the soaked fruit in a tablespoon of gluten-free flour before adding it to the batter helps suspend it in the mixture.

Do I have to use alcohol?
Not at all. Cold strong tea, apple juice, or orange juice work perfectly well for soaking the dried fruit.

Nutrition

• Calories: 320 kcal
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 65mg
• Sodium: 120mg
• Total Carbohydrate: 45g
• Protein: 4g

Try More Recipes:

• Mary Berry Fruit Cake Loaf Recipe
• Mary Berry Fridge Cake Recipe
• Mary Berry Dundee Cake Recipe