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Wednesday
Apr042012

Fruit Cake (gluten free, vegan, dairy free, egg free)

Fruit cake is one of those classic bits of baking: like a Victoria Sponge or Bakewell Tart, a fruit cake is a quintessentially English affair.  Dense, moist and, most importantly, packed full of dried fruit, the basic fruit cake can be elaborated upon to produce a more seasonal variation – Christmas Cake and Simnel Cake both being pimped up fruit cakes in disguise, while a Tea Loaf and a Brack are more of a pared down affair.  Like most baking, they are a tea-time treat, set off best by a pot of Darjeeling or Ceylon and a sit down with friends and family.  Although, if you’re super keen, and I know that some really are, then fruit cake is pretty much a free for all, it having the benefit of lasting for quite some time and therefore being fair game whenever the mood takes you. 

There are usually a few steps and processes involved in their making: creaming, folding, layering; and that’s where this cake varies – that, and the fact that it’s completely allergy-free!  This particular fruit cake is incredibly simple to make and really takes little more than a simmer and a stir before you abandon it to the oven to do its work.  By simmering the dried fruit in water, sugar and the necessary margarine, you plump up the fruit to all its sweet glory and allow the cake to stay moist when baked.   I would also recommend that you make it the day before you want it, being left only adds to the flavour and allows the outer crust of the cake to soften slightly. Once ready, you then have a myriad of choices: dust with icing sugar (as seen here), drizzle over a Vanilla or Almond Icing or swathe in a layer of marzipan.  The choice is yours but I highly recommend you make it for the Easter holiday, it’s just the thing to last you through the long-weekend and provide a little respite from the chocolate bombardment that you may be experiencing.  Having said that, if you want chocolate, then I highly recommend these, or indeed, these.

FRUIT CAKE

You will need a 7 inch round cake tin with removable base for this recipe

350g mixed dried fruit – I used a combination of sultanas, raisins, cranberries and cherries

100g golden caster sugar

100g dairy-free margarine

4 tbsp ground flaxseed mixed with 6 tbsp water and ¼ tsp baking powder

150ml water

225g gluten free self-raising flour

Preheat the oven to 150c and lightly grease and line the cake tin.

Place the dried fruit, water, caster sugar and margarine in a saucepan and heat over a medium flame, while stirring, until the margarine has dissolved into the liquid.  Cover and simmer gently for 15 minutes.

Meanwhile, combine the ground flaxseed, water and baking powder in a small bowl, stir together and leave to thicken.

Once the fruit has cooked, remove from the heat and allow to cool for 10 minutes.  Next, place the fruit and liquid into a large mixing bowl, stir in the flaxseed mixture until combined and then quickly stir in the flour until completely mixed through. 

Spoon the cake mixture into the tin, level the top with the back of as spoon and then bake for 1 ¼ - 1 ½ hours until golden brown and cooked through.  Remove from the oven and leave to cool in the tin for 30 minutes and then transfer to a wire rack to cool completely.  Once cooled, store in an airtight tin until ready to use.

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    The Intolerant Gourmet - Latest - Fruit Cake (gluten free, vegan, dairy free, egg free)
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    The Intolerant Gourmet - Latest - Fruit Cake (gluten free, vegan, dairy free, egg free)
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    The Intolerant Gourmet - Latest - Fruit Cake (gluten free, vegan, dairy free, egg free)
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    The Intolerant Gourmet - Latest - Fruit Cake (gluten free, vegan, dairy free, egg free)
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    Response: edit pdf file
    The first recipke through historic rome directories pomegranate seed, this tree nut products, in addition to raisins that were put together straight into barley mash. In the middle A middle ages, honey, spices, and preserved fruits have been extra.
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    Response: storify.com
    All of the candied fruits, walnuts, and raisins are placed in an enclosed container and are soaked with the darkest variety of rum, anywhere from 2 weeks to 3 months in advance. The cake ingredients are mixed, and once the cake has finished baking, rum is poured onto it while it ...
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    Response: fortune.com
    while a Tea Loaf and a Brack are more of a pared down affair. Like most baking, they are a tea-time treat, set off best by a pot of Darjeeling or Ceylon and a sit down with friends and family.
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    Response: s3.amazonaws.com
    The Intolerant Gourmet - Latest - Fruit Cake (gluten free, vegan, dairy free, egg free)
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    The Intolerant Gourmet - Latest - Fruit Cake (gluten free, vegan, dairy free, egg free)
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    The Intolerant Gourmet - Latest - Fruit Cake (gluten free, vegan, dairy free, egg free)
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    The Intolerant Gourmet - Latest - Fruit Cake (gluten free, vegan, dairy free, egg free)
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    Cakes are my all time favourite and i always love to try with the new baking recipes all the time. I have been looking to make a try with this fruit cake as it seems in the picture itself that it's going to taste the best in it's way. Definitely it ...

Reader Comments (6)

Quick, simple and delicious, I made this yesterday and we've just had a slice with a cup of tea. I can't believe it's got no wheat, dairy or eggs in, it tastes just like proper fruit cake!!

April 7, 2012 | Unregistered CommenterJess

Hi Jess
Wonderful news! So glad you enjoyed it.
Pippa

April 7, 2012 | Unregistered CommenterThe Intolerant Gourmet

Just wanted to say a huge thank you! We have a 5 month old son, who has an as-yet undiagnosed food intolerance. As a result, the dieticians have put us on a strict diet... it started just dairy and soya free, for a month, and when that didn't work, they changed it to dairy, soya, wheat, gluten, egg and nuts... as a busy Mum, I was panicking about what to cook for us both (I am still breastfeeding, so have to eat the same as him!) and I found it hard to find gluten and egg free bread. My Mum got me a copy of your book, and I am in love!
Your recipes have genuinely changed my life! I used to love cooking and baking, and then when we got the new diet, I got fed up of not being able to do it... you have showed me that it is possible, not just to cook, but to bake delicious food... I made your sticky toffee puddings last night, and they were amazing. I think they might actually replace my normal recipe forever more! I am so grateful to you for doing all the hard work for the rest of us!

April 9, 2012 | Unregistered Commenterthewenchetta

Hi Victoria
Firstly, let me say, I'm sorry to hear about your son; that's a lot of pressure & stress for the both of you at this early stage. But, I'm so so pleased that I can be of some help in some way, I feel sure that once you've got to the bottom of his food sensitivities, all will come right. I'm genuinely so glad that you like the recipes and that you're still getting to eat yummy food! It's why I do what I do, so thank you. Happy Cooking & do keep reading as there is lots more to come!
Pippa

April 9, 2012 | Unregistered CommenterThe Intolerant Gourmet

I'm planning to use this recipe to make Christmas cake this year. My dried fruit is alredy in its jar soaking in rum so the finished result should be a moist and boozy allergy free xmas cake. I'll let you know how it turns out.

October 11, 2012 | Unregistered CommenterKerry

I was wondering if it's possible to substitute the flaxseed and water mix?

December 14, 2014 | Unregistered CommenterLaura

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