Gluten Free Fig, Rum and Raisin Loaf

A festive Christmas treat that won't upset your tummy!
1H 20M

TIP: Loaf can be made up to one week ahead. Store in an airtight container. Refrigerate in hot weather. We used Orgran Plain Flour Gluten Free in this recipe. 




Grease a 10cm x 29cm loaf pan. Line base and sides with baking paper, extending paper 3cm above pan edges. 


Combine raisins, figs, rum, and 1/4 cup water in a large saucepan. Bring to a boil; stir occasionally. Boil for 1 minute. Move to a bowl. Cool. 


Beat butter, sugar, and rind in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until just combined (the mixture will appear curdled at this stage). Transfer to a large bowl. Add sifted flour, spice, baking powder, almond meal, walnuts, and fruit mixture in two batches. Stir until combined. Spoon into prepared pan. Smooth over top. 


Cook in a moderately slow oven (160C) for 50 to 60 minutes. (Cover loosely with foil during cooking if the top starts to over-brown). Remove. 


Brush extra rum over the top of the cake. Place a sheet of baking paper over top, then wrap the hot cake in pan, with a clean tea towel. Leave overnight to cool completely before turning out. 


Dust with sifted icing sugar. Decorate with citrus slices. 

Related stories