The Best Gluten-Free Fruit Cake

Step 1

Pre-heat the oven to 170°C/150°C fan/ gas mark Line and grease a 6 inch diameter x 4 inch round cake tin.

Step 2

Soak the glacé cherries, sultanas, raisins and mixed peel in the zest and juice of the orange and lemon for at least an hour.

Step 3

Cream the butter and sugar in a large mixing bowl with an electric mixer or in a stand mixer until light and fluffy.

Step 4

Add the eggs one at a time and mix in until fully combined.

Step 5

Whisk the flours, ground almonds, baking powder and salt together in a large bowl then beat into the batter.

Step 6

Add the soaked dried fruit and mix in well.

Step 7

Pour into the cake tin and place in the oven.

Step 8

Bake for 30 minutes then turn the oven down to 150°C/130°C fan/gas mark 2 and bake for a further 1¾ hours.

Step 9

Remove from the oven, carefully insert the cake out of the tin and leave to cool on a wire rack.

Step 10

Pour the apricot jam into a small saucepan and heat until the jam is runny.

Step 11

Brush the cake all over with the apricot jam then decorate with more glacé fruit and whole almonds if you wish.