Gluten-free glace fruit cakes

Just because you don't eat gluten doesn't mean you have to miss out on Christmas treats - try this delicious glace fruit cake.

  • 1 hr 30 mins cooking
  • Makes 1
  • Print


Gluten-free glace fruit cakes
  • 250 grams butter, softened
  • 1 cup (220g) caster sugar
  • 4 eggs
  • 1 cup (160g) mixed dried fruit
  • 150 grams glace cherries, quartered
  • 150 grams glace apricots, chopped finely
  • 150 grams glace pineapple, chopped finely
  • 3/4 cup (120g) blanched almonds, toasted, chopped finely
  • 1 cup (120g) almond meal
  • 1 cup (150g) gluten-free plain flour
  • 1 cup (150g) gluten-free self-raising flour
  • 1/4 cup (60ml) cointreau
  • 1/4 cup (80g) apricot jam
  • 1/2 cup (80g) blanched almonds, extra
  • 2 tablespoon cointreau, extra
  • glace fruit for decoration, extra, optional


Gluten-free glace fruit cakes
  • 1
    Preheat oven to 150°C (130°C fan-forced). Line the base and side of two 15cm-round cake pans with one layer of brown paper and two layers of baking paper, bringing paper 3cm above the edge of the pans.
  • 2
    Beat butter and sugar in a medium bowl with an electric mixer until smooth and creamy. Add eggs, one at a time, beating until just combined between additions. Transfer mixture to a large bowl; stir in fruit, nuts, almond meal, sifted flours, liqueur and jam.
  • 3
    Divide the mixture between prepared pans; smooth the surface. Decorate the top of cakes with the extra almonds. Bake for about 1 1/2 hours or until cooked when tested. Cover top of cakes loosely with foil if over-browning.
  • 4
    Brush the top of hot cakes with extra liqueur. Cover hot cakes tightly with foil; cool in pans. Serve decorated with extra glace fruit, if desired.


Suitable to freeze. Not suitable to microwave.

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