Best Gluten free Fruit Cake #2

My best gluten-free fruit cake is a variation of my 2021 Best Gluten-free Christmas Cake. My new gluten-free fruit cake recipe includes ground hazelnuts, tapioca flour, and teff flour. I also changed mixed spices to my own Christmas spices as I discovered this is unique to the UK and Australia.
A fruit moist cake perfect for gluten-free guests and this recipe is also alcohol-free. I haven't tried a vegan version yet, but you could try swapping out the eggs and replacing them with a flax egg or chia seeds. The recipe is 1 tb seeds + 3 tb water and rest for 15 minutes.
Make this Christmas Cake a week before you need it as the cake stays moist for weeks wrapped in a sealed container.
Why not bake this cake for a loved one as a homemade baking gift? Are you looking for an easy homemade alternative to a gluten-free store-bought Christmas pudding then try this easy one-pot Gluten-free Christmas Cake recipe.
Takes = 20 minutes (or prepare the fruit the night before)
Bakes = 1.35 hours
Makes = 20 serves in a 23cm (9 inches) cake tin or 20cm (8 inches)
Equipment = large bowl, medium saucepan and 23cm (9 inches) spring form cake tin + baking paper
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Chapters
00:00 intro revised best ever gluten-free fruit cake
00:27 add butter, sugars and fruit to one medium pot heat for about 10 minutes, and cool for 5 mins
01:46 preheat oven 180/ 160˚C fan or 360˚F, 320˚F fan and prepare your 23cm 9 inches cake tin
02:06 add baking soda then cool again for 10 minutes
02:35 add in ground hazelnuts, spices, all flour and beaten eggs and combine thoroughly
4:40 add in baking powder and combine
05:12 pour batter into tin
05:25 bake 40 minutes, check the centre is cooked then cool overnight before cutting
06:00 taste test and outro
Ingredients
* Dried fruit* - 500g, 1 lb 2 oz (about 2 cups depending on your fruit)
* A can of crushed pineapple - 440g, 1 lb
* Brown Sugar - 90g, 3.2 oz (about 1/2 cup packed)
* Sugar - 100g, 3.5 oz (about 1/2 cup)
* Unsalted chopped butter - 125g, 4.4 oz (about 1/2 cup)
* Large eggs (beaten) - 2
* Teff flour (or your choice) - 130g, 4.6 oz (1 cup)
* Tapioca flour - 50g, 1.8 oz (7 tbs)
* Ground Hazelnuts (or almond) - 70g, 2.5 oz (2/3 cup)
* Baking powder - 2 tsp
* Baking soda - 1 tsp
* Ground cloves - 1/4 ts
* Ground cinnamon - 2 tsp
* Ground ginger - 1/2 ts
* Ground Nutmeg - 1 ts
* Ground coriander - 1/8 ts
*I use a combination of 350g raisins and 150g prunes.
Recipe on website - suemareep.com/best-gluten-fre...
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[@her_ama_ni]

Thank you for sharing these gluten free flour recipes. I have to try it out ❤ Love from Nairobi. Happy 2024.

[@SueMareeP]

Happy new year from Gothenburg. Thank you for your lovely message. ❤️

[@cookingwithmimmo]

Very nice recipe so good this cake

[@SueMareeP]

Thanks 😊

[@delladearest2511]

Hi SueMaree 👋 this looks so easy, thank you ❣️ I will try this with cherries and chocolate chips!
Hope your voice is back now.
What could I substitute for the tapioca flour?

[@SueMareeP]

It is easy. Yes finally have my voice back. You could really add any gluten free flour but rice flour would probably be okay. I haven’t tried it like this though. My old recipe had buckwheat flour so you could also add that. It’s a pretty flexible recipe. I hope you like it!! ❤️👌🏻