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Gluten-Free Mini Fruit Cakes

Gluten-Free Mini Fruit Cakes

A wonderful Christmassy (or any time!) treat for those on a gluten-free diet. Your guests are sure to be impressed.

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rating: medium
30 min
25 min


  • 100g (2/3 cup) raisins
  • 100g (2/3 cup) chopped apricots
  • 100g (1/2 cup) currants
  • 100g (2/3 cup) chopped dates
  • 50g (1/3 cup) mixed peel
  • 80ml (1/3 cup) orange juice
  • 2 tbsp brandy (optional)
  • 125g (¾ cup) diced Copha
  • 225g (1 cup) firmly packed brown sugar
  • 60ml (1/4 cup) sour cream
  • 2 eggs
  • 150g (1¼ cup) gluten-free plain flour
  • 75g (2/3 cup) gluten-free self-raising flour
  • 1 tsp ground cinnamon
  • ½ tsp mixed spice
  • ¼ tsp ground nutmeg

For garnishing

  • 1 cup fresh or preserved pitted cherries
  • 3 tbsp caster sugar
  • 1 cup ready to use pouring custard


Fruit Cake

  1. This step is best done the night before. Combine all the dried fruit, orange juice and brandy (if using) in a bowl, cover and leave to soak overnight.
  2. Preheat oven to 170°C/330°F (fan forced 150°C/300°F). Lightly grease 2 six-cup friand pans.
  3. Melt Copha in microwave or saucepan until fully melted. Whisk together melted Copha and brown sugar, add sour cream and whisk in eggs one at a time.
  4. Sift together plain flour, self-raising flour, cinnamon, mixed spice and nutmeg in a separate bowl. Fold through the Copha mix. Add the soaked fruit and stir through.
  5. Divide batter equally into the prepared pans and bake for 25 to 30 minutes, or until a skewer inserted into the centre comes out clean. Remove pans from oven. Set cakes aside in the pan for 5-10 minutes before turning onto a wire rack to cool completely.

Cherry Compote

  1. Combine cherries and sugar in a saucepan. If using fresh cherries, add 50ml of water into the saucepan; if using preserved cherries, add 50ml of the syrup.
  2. Bring mix to the boil over medium heat. Then reduce heat to low and simmer for 5 minutes, or until liquid has reduced and become a syrup.


  • Make custard according to instructions on packet.
  • Place cakes onto serving plate; warm in microwave if desired.
  • Drizzle custard over cake and serve with cherry compote on the side.

Cake can be kept in airtight container in pantry for up to 3 days.