Fruit Cake

Fruit Cake


  • 1 and 3/4 cups Arrowhead Mills Organic GF AP flour (loosely packed)
  •  1/4 tsp fresh ground nutmeg
  •  1/4 tsp all spice
  •  1/4 tsp ginger
  •  1/4 tsp pumpkin spice 
  •  1 tsp Cinnamon
  •  1 tsp Baking powder
  •  1/2 tsp Salt
  •  3 med. Eggs
  •  1 tsp Vanilla Extract 
  • 1/2 cup Soft dark brown sugar
  • 3 Tbsp Molasses 
  • 1 cup Butter
  • 400 g Dried mixed berries chopped: (you can use dry fruits of your choice)
  • 1 bag of Rind skin on dried fruit (chopped) 
  • Zest of 1 Lemon
  • Zest of 1Orange
  • 3/4 cup Water
  • 1/4 cup of Brandy (optional) 



  • Preheat oven 320°. Lightly grease a 7 inch cake pane and line base. 
  • Chop the nuts and dried fruits into a large clean bowl. In medium saucepan, combine butter, mixed dried berries, Rind dried fruit, brown sugar, molasses and water. 
  • Simmer over moderately high heat for 3-4 mins, stir occasionally.
  • Remove from heat and let stand for 45 mins or until cool.
  • Grate rind of citrus and keep aside.
  • Sift flour ,baking powder, mix spices, zest of orange and lemon and salt into another bowl.
  • Once cooled, in a Large mixing bowl, Add the fruit mixture with eggs (lightly beaten) and vanilla extract and the nuts to flour mixture. Combine thoroughly. Transfer the batter into the prepared pan. 
  • Bake in center of oven for  75-90 mins, until a toothpick inserted in the center comes out clean.
  • Let the cake cool completely. 
  • (OPTIONAL: Pour Brandy in cup and brush generously over exterior. Repeat process for 1-2 days. Allowing to fully dry in between. This fruit cake is best to serve the next day. The flavor and texture of cake improves a lot with time. This dried fruit cake will last for up to 2 weeks when kept covered at room temp) 


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