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Fruit Cake Slice

Fruit Cake Slice
  • Gluten Free
  • Nut Free
  • Wheat Free


600g dried fruit mix

2 tblspn marmalade or apricot jam

1/3 cup sherry

120g butter, softened

120g brown sugar

2 eggs

150g gluten free plain flour

1 tsp mixed spice

1/3 cup sherry, for brushing


Preheat oven to 120 degrees Celsius. Line a 28cm x 18cm tray with baking paper.

Combine the fruit, marmalade and sherry, stir and leave covered for a few hours, or


Cream together the butter and sugar. Add the eggs, one at a time. Add the fruit

mixture and sift over the flour and spice. Fold in.

Pour into the prepared tray and bake for approximately 1 hours and 30 minutes. If

browning too quickly cover lightly with alfoil.

Keep the cake in the tin to cool on a rack. Brush with 1/3 cup sherry, cover with a

tea towel and allow to cool overnight. Unwrap from tea towel, keeping the baking paper

on the cake as this will help to keep it moist. Wrap tightly in a couple of layers of

glad wrap.

Will keep for approximately 3-12 months if stored correctly; wrapped tightly in gladwrap, foil and in an airtight container in a cool, dark place..
Brush every few months with a little sherry for a really deliciously potent/rich cake, and turn upside-down so that the moisture switches from the top to the bottom of the cake keeping it moist.

Before serving remove from wrap and baking paper. Brush the top of the cake with a

little warm apricot jam or warm water. Roll out a packet of gluten free royal icing to

4-5mm thick and carefully layer on top of the cake. Cut out a few star shapes for a

little festivity. Cut into 4cm x 7cm bars.

You can wrap these individually in little cellophane bags with a pretty ribbon to make

sweet hostess gifts.

Enjoy with some tawny, or serve naked (un-iced) with some warm custard.

Makes approximately 16 4 x 7cm bars


Recipe submitted by Jasmine Ann Gardiner, The Gluten Free Scallywag

W: Gluten Free Scallywag

F: The Gluten Free Scallywag


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