Gingered rich fruit cake

Gingered rich fruit cake

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(6 ratings)

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


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

  • Vegetarian
  • Dairy-free
  • Gluten-free

Nutrition: per serving for 10

  • kcal600
  • fat18g
  • saturates3g
  • carbs107g
  • sugars43g
  • fibre4g
  • protein7g
  • salt0.33g
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  • oil, for greasing
  • 100g each dried currant, sultanas and raisins
  • 225g each semi-dried fig and prunes, roughly chopped



    Although not juicy, the fig is an incredibly luscious fruit, with a delicate aroma and sweet…

  • 200g tub crystallised ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 100g stem ginger, from a jar, chopped
  • 2 tbsp stem ginger syrup
  • 4 tbsp Cointreau
  • 1 tsp each ground ginger and mixed spice



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • zest 2 lemons



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 150ml olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 175g light muscovado sugar
  • 4 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 225g gluten-free flour



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 1 tsp gluten-free baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

For the topping

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



    Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…


  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.

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Comments, questions and tips

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TheEightHours's picture
19th Nov, 2015
Love cooking with ginger. For a healthy snack alternative at Christmas try this: Christmas Carrot Cake & Cranberry bites:
24th Dec, 2014
This cake is DELICIOUS! Best ever Christmas type cake. It is moist, firm and packed with flavour. An absolute winner and so very easy to make and I didn't follow things to the letter, either. I used the syrup from the jar and while originally intending to use gluten free flour, ended up using normal self raising. For me, the flavour of the ginger and in particular the dates, have come through! Just wonderful! Make this and you won't be disappointed.
tammy james
8th Dec, 2014
Hi, I'd be grateful for some guidance, as you said you followed the recipe to the letter and it was straightforward. It says mix dried fruit with the ginger etc, but the ingredients don't list any dried fruit for the cake - it's all in the topping. Is this right? Also, is the ginger syrup from the stem ginger jar? And should I use self-raising or plain gluten-free flour? Tescos offers both. Sorry to appear an idiot, but I want to make this cake and I'm a bit stumped... Thanks for your help.
13th Jul, 2014
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!
27th Nov, 2011
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.
16th Mar, 2011
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.
14th Jan, 2011
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.
29th Apr, 2010
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
Debra Wood's picture
Debra Wood
7th Dec, 2019
Can anyone tell me how good it is to store?, how long it keeps. I’m going to bake it for xmas and want to know how soon I can cook it?. Thanks.
lulu_grimes's picture
10th Dec, 2019
Hello, You can make the cake to the end of step 3 up to one month ahead, then wrap in foil. Arrange and glaze the fruit a day or so before Christmas. I hope this helps.
Debra Wood's picture
Debra Wood
10th Sep, 2019
What size tin can I use if the cake was square?, any ideas peeps?
goodfoodteam's picture
12th Sep, 2019
Thanks for your question. You can substitute a 25cm round tin for a 23cm square cake tin. We have a conversion guide which will help if you want to do this again:
tammy james
8th Dec, 2014
Hello. Looking at the recipe, it says mix the dried fruit, ginger and syrup, but there's no dried fruit in the main ingredients; it's all in the topping. Not sure if I'm supposed to reserve some for the topping and use most in the cake. Any help gratefully received...
goodfoodteam's picture
9th Dec, 2014
Hi tammy james, thanks for your question. For step 2 you need to mix together the ginger and syrup, Cointreau, spices and lemon zest with 100g of dried currants, 100g sultanas and 100g of raisins with the 225g of figs and 225g of prunes. The 450g of dried mixed fruit for the topping is a selection of any dried fruit you like and is a separate quanity to the cake ingredients. Hope this helps, let us know how you get on. 
24th Oct, 2014
Hello! Sorry to be ignorant but does the gluten free flour mean gluten free plain or gluten free self raising? Thanks!
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