Cornish Black Cake

In which I make a traditional Cornish cake gluten free...

So I wanted to try something different and I recently picked up several cooking books for ~£3 a piece :) I also have a bonfire to go to where someone has a gluten intolerance which is a good excuse to change a recipe to be gluten free!

The original recipe can be found on p. 98 of The National Trust Teatime Baking Book.


  • 8 oz (225 g) gluten free flour
  • 3-4 eggs
  • 1 lb 8 oz (650 g) mixed fruit*
  • ¼ tsp ground nutmeg
  • ¼ tsp cinnamon
  • ½ tsp mixed spice
  • 4 0z (100 g) molasses sugar†
  • 2 0z (50 g) golden caster sugar
  • 2 tsp baking powder‡
  • 3 tbsp brandy

*This is actually split into the different fruits used but a) mixed fruit is essentially the same b) I had lots of mixed fruit lying around.

†This can be replaced with normal sugar. Molasses sugar will add flavour and make the cake darker.

‡This offsets the lack of gluten and makes the cake rise.


  • Cream the sugar and butter together.
  • Sift the flour, baking powder and spices over the creamed sugar.
  • Add the remaining ingredients.
  • Mix thoroughly.
  • Place into greased 8" round cake tin.
  • Bake at 170°C for 1 hour.
  • Bake at 140°C for another 1-1½ hours.

  • Leave to cool.
  • Enjoy!

Tom Out!