How To Make Gingered Rich Fruit Cake

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


Prep: 28 min                                                  Serves: 10                                             Easy to serve

Cook: 2 hrs 15 min

Plus 10 min to decorate

Nutrition per serving

Calories – 600                                               Carbohydrates – 107                      Saturated Fat – 3

Sugar – 43                                                      Protein – 7                                       Fat – 18

Fibre – 4                                                         Salt – 0.33


Oil, For greasing

Dried Currants                                                                                 100g

Sultanas                                                                                            100g

Raisins                                                                                               100g

Semi-dried figs and prunes, roughly chopped                          225g

Crystallized ginger                                                                          200g

Stem ginger, from a jar, chopped                                                100g

Stem ginger syrup                                                                          2 tbsp

Cointreau                                                                                         4 tbsp

Ground ginger and mixed spice                                                  1 tsp

Lemons                                                                                             2 zest

Olive OIL                                                                                          150 ml

Light muscovado sugar                                                                  175g

Eggs                                                                                                   4

Gluten-free flour                                                                             225g

Gluten-free baking powder                                                           1 tsp

Apricot jam                                                                                       4 tbsp

Mixed Fruit, Including figs, prunes, dates and apricots



  • Heat oven to 140c/fan 120c/gas. Lightly oil a 71.20cm deep, 25cm round cake tin, and line it with a double layer of baking parchment.
  • 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 ligh and fluffy. Sift the flour and baking powder into the mixture and trip in the fruit. Fold and stir together well.
  • 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.
  • 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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