Gingered rich fruit cake

Gingered rich fruit cake

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(4 ratings)

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Cooking time

Prep: 30 mins Cook: 2 hrs - 2 hrs, 30 mins Plus 15 mins to decorate

Skill level

Easy

Servings

Serves 10 - 12

This traditional cake has been jazzed up with lots of ginger - you'd never know it's gluten-free and dairy-free. Perfect for weddings and Christmas

Nutrition and extra info

Additional info

  • Vegetarian
  • Dairy-free
  • Gluten-free
Nutrition info

Nutrition per serving for 10

kcalories
600
protein
7g
carbs
107g
fat
18g
saturates
3g
fibre
4g
sugar
43g
salt
0.33g

Ingredients

  • oil, for greasing
  • 100g each dried currants, sultanas and raisins
  • 225g each semi-dried figs and prunes, roughly chopped
  • 200g tub crystallised ginger
  • 100g stem ginger, from a jar, chopped
  • 2 tbsp stem ginger syrup
  • 4 tbsp Cointreau
  • 1 tsp each ground ginger and mixed spice
  • zest 2 lemons
  • 150ml olive oil
  • 175g light muscovado sugar
  • 4 eggs
  • 225g gluten-free flour
  • 1 tsp gluten-free baking powder

For the topping

  • 4 tbsp apricot jam
  • 1 tbsp Cointreau
  • 450g mixed fruit, including figs, prunes, dates and apricots

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Method

  1. Heat oven to 140C/fan 120C/gas 1. Lightly oil a 71⁄2cm deep, 25cm round cake tin, and line it with a double layer of baking parchment.
  2. Mix the dried fruits, ginger and syrup, Cointreau, spices and lemon zest. Put the olive oil, sugar and eggs in a bowl, whisk together until light and fluffy. Sift the flour and baking powder into the mixture and tip in the fruit. Fold and stir together well.
  3. Spoon the mixture into the cake tin. Bake in the centre of the oven for 2-21⁄2 hrs, or until a skewer inserted into the centre comes out clean. Cover with foil if the cake begins to over-brown. Take from the oven and leave to cool in the tin. Remove, leaving the baking parchment in place until you decorate.
  4. For the topping: warm the jam and Cointreau together until the jam is liquid, allow to cool. Arrange the fruit on the cake and brush with the jam.

Recipe from Good Food magazine, December 2005

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Comments

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bobbiepotter's picture
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I made this as a Christmas cake for a friend who needs a gluten free diet. She was delighted with it and asked for it again the following year. It was very straightforward, I stuck to the letter of the recipe and it worked well. My friend said it was a joy not to be given more chocolate brownies!

cat_w_83's picture
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This went down a storm when I made it. I didn't have prunes so made up the fruit with extra figs and some dates I had. A bit fiddly on the prep with all the chopping but well worth the effort.

chriskitty572's picture

I have made this with the ginger and without, by using mixed fruit and cherries instead of ginger (we don't all like ginger in my house) and they went down a treat. Also if you have no apricot jam for topping try marmalade..mmmmmmm. A very versatile recipe.

sweetnothing's picture
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A fabulous recipe! I made this as a Christmas cake as my brother-in-law, who needs gluten free, was visiting. In fact the whole family loved it and it's one of the most popular things I've made.

seager's picture
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fab cake . added some cranberrys ,as didn't have enough figs
really yummy. its great to find arecipe that is wheat free and
really nice. wil be making this again

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