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Allergy Safe Recipes

Simon’s Seriously Fruitcake

Yield: 1 loaf

Free of:  Free of gluten and top allergens. Does constain sulfites (in fruit, liquor).


  • 3/4 cup (175 mL) golden raisins
  • 3/4 cup (175 mL) dark raisins
  • 1/4 cup (60 mL) dried currants
  • 1/2 cup (125 mL) dried apricots, chopped
  • 1/2 cup (125 mL) dried cranberries
  • 1/2 cup (125 mL) dried cherries, chopped
  • 1/4 cup (60 mL) honey
  • 1/2 cup (125 mL) brandy
  • 1 cup (250 mL) gluten-free or regular bread flour
  • 1/2 tsp salt
  • 1/2 tsp ginger
  • 1/2 tsp cinnamon
  • Pinch ground cloves
  • 1/2 cup (125 mL) sugar
  • 1/2 cup (125 mL) dairy-free alternative [we used Earth Balance] or butter
  • 3 tsp Ener-G Egg Replacer plus 4 tbsp water or 2 eggs


  1. In a large bowl, combine the dried fruit, honey and brandy. Cover and let soak overnight.
  2. Pre-heat oven to 275º F. Grease and flour 8×3-inch loaf pan.
  3. Sift flour, salt and spices together. Set aside.
  4. In a stand mixer, cream together sugar and butter alternative for five minutes on medium speed, scraping down bowl as needed.
  5. On low speed, add all egg replacer at once, (or one egg at a time) until fully incorporated.
  6. Add sifted dry ingredients to the bowl, combining thoroughly.
  7. Add the soaked fruit and brandy, folding into mix.
  8. Scrape mixture into prepared pan and bake for 2 hours, or until a toothpick in the center comes out with a few moist crumbs.
  9. Cool in pan for 10 minutes, then transfer to cooling rack to cool completely.

Recipe by Simon Clarke

First published in Allergic Living magazine.
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