A spicy fruitcake with a delicious and fondant sugar glaze topping: try this gluten free dessert recipe at home!
Difficulty
Intermediate
Total Time
14H 45MIN
Ingredients
Raisins: 100 g
Cherries: 225 g, glace (candied), quartered
Raisins: 200 g
Sherry: 50 ml
Butter: 110 g
Sugar: 225 g
Salt: 1 pinch
Nutmeg: 1 pinch, grated
Spices: 1 tsp ground
Eggs: 3, beaten
All purpose flour: 225 g, gluten free
Almonds: 175 g, blanched, chopped
Icing sugar: 250 g, royal
3 tbsp
A spicy fruitcake with a delicious and fondant sugar glaze topping: try this gluten free dessert recipe at home!
Preparation
How to make a delicious fruitcake with sugar glaze
- Place all the fruits in a bowl with the sherry, stir well, cover and leave to stand overnight.
- Heat the oven to 160°C (140° fan) gas 3.
- Grease a 1kg |2lb loaf tin and line the base with non-stick baking paper.
- Beat the butter with the sugar, salt and spices in a mixing bowl until light and creamy, then gradually beat in the eggs.
- Gently fold in the gluten free flour, followed by the soaked fruits and almonds, stirring well.
- Spoon into the tin and bake for 2-2 1/4 hours until cooked through.
- Leave to cool in the tin.
For the icing
- Mix the royal icing sugar with a little water, adding a little at a time, until it is thick and smooth.
- Spread the icing on top of the fruitcake, allowing it to run down the sides.
- Leave to set.
