Gluten-free cranberry and apricot cake

  • 30 mins preparation
  • 1 hr cooking
  • Serves 10
  • Print


Gluten-free cranberry and apricot cake
  • 1 cup (130g) dried cranberries
  • 1 cup (150g) chopped dried apricots
  • 1 orange, grated rind and juice
  • 1/4 cup (60ml) brandy
  • 100 gram butter, at room temperature
  • 1/2 cup (110g) brown sugar
  • 2 eggs, lightly beaten
  • 1/2 cup (85g) gluten-free self-raising flour
  • 1/4 cup (35g) maize cornflour
  • 1/3 cup (65g) white rice flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 cup (30g) pecans, chopped
  • icing sugar, to dust


Gluten-free cranberry and apricot cake
  • 1
    In a small saucepan, combine cranberries, apricots, orange rind and juice with brandy and place on low heat.
  • 2
    Simmer for 10 minutes, until liquid is almost absorbed. Remove from heat and set aside for 20 minutes, until mixture is completely cooled.
  • 3
    Preheat oven to 180C or 160C fan. Grease and line a 20cm round cake pan.
  • 4
    Using an electric mixer, cream butter and sugar together in a bowl until light and fluffy. Add eggs one at a time, beating well after each addition.
  • 5
    Sift flours, baking powder, ginger and cinnamon into a large bowl. Add creamed mixture, cooled fruit and pecans, folding together until just combined. Spoon into prepared pan and smooth top with a metal spatula.
  • 6
    Bake for 50 minutes, until a skewer inserted comes out clean. Cool in pan before turning out onto a wire rack.
  • 7
    To decorate, cut a star shape out of cardboard, place on centre of cake, dust with icing sugar and remove star. Cut into wedges to serve or store in an airtight container.

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