Apricot brandy fruit cake recipe

This apricot brandy cake recipe is very easy to bake and has all the tasty flavours of the apricot brandy with out the fruits having to have been soaked overnight, you can soak the fruits over night in full brandy if desired but Chef Jeena has soaked the fruits for a small amount of time using a combination of hot water and brandy - the flavours still taste extremely good even using less apricot brandy and less soaking time.

Chefs brandy cake using juicy bold raisins, currants, glazed cherries, angelica and citrus peel with all give the cake fabulous flavours and textures.

This apricot brandy cake is gluten free, egg free and fully vegan.

It did not last long in the kitchen here, we sliced the cake into small square pieces but this only meant that people kept coming back for seconds, then thirds and dare I even say fourths!

Take a bite into the soft delicate sponge cake with an array of juicy fruits and the subtle apricot brandy coming through.

Follow the simple step by step instructions below to make this delicious gluten free egg free and vegan apricot brandy cake recipe.

Ingredients for Apricot brandy fruit cake

4oz Sunflower margarine
5oz Caster sugar
4oz Rice flour
2oz Fine cornmeal flour (fine polenta)
40g Corn starch
1 Tbsp Vanilla essence
1 tsp Xanthan gum
1 tsp Baking powder
1/2 tsp Bicarbonate of soda
1oz Caster sugar
1oz Ground almonds
6 Tbsp Soya milk
2 Tbsp Apricot Brandy
2 Tbsp Yogurt
7-8 Tbsp Fruit water (from soaked dried fruits)
1 Tbsp cornstarch

For the fruits

150g Bold large raisins
10 Glazed cherries (halved)
1 Sheet angelica strips
1 Tbsp Candied peel
50g Currants
3 Tbsp Apricot Brandy

Picture of sugar coated Angelica.

Picture of glazed cherries, candied citrus peel and raisin selection.

Picture of apricot brandy.

How to make a gluten free and vegan apricot brandy fruit cake

Soak the glazed cherries, angelica, raisins and citrus peel and currants in some hot water with 3 tablespoons of apricot brandy for 5 minutes.

Cream together margarine and 5 ounces of sugar.

Drain the water from off the fruit into a jug.

Add rice flour, corn flour, ground almonds, fine cornmeal flour, xanthan gum, baking powder, bicarbonate of soda, vanilla and 1 tablespoon of sugar, yogurt, soya milk and 7-8 tablespoons of fruit water.

Add around 5 tablespoons of fruit water initially then proceed to add a spoonful at a time to be sure to much fluid is added to the cake mixture.

Mix very well.

Add 2 tablespoons of apricot brandy and all of the drained dried fruit to the gluten free cake batter.

Add the cornstarch and mix well gently.

Pour into a greased and floured cake tin.

Place into a hot oven at gas mark 6 for 50-60 minutes.

Do not open the oven door to check for at least 30-35 minutes.

Check if the apricot brandy cake is ready by inserting a skewer into the centre of the cake if it comes out clean it is cooked through the middle - if the skewer has moist cake on it the cake may need to bake a little longer.