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Gluten free Halloween cake recipe

Over the weekend I decorated a traditional fruit cake for a dear friend of mine, Halloween style!

After marzipanning and icing the cake I had made earlier in the week, I carefully pushed small silver balls all the way around the base of the cake. Using a lace embosser I lightly pressed a lace pattern into the sides. The bones were made by rolling out grey sugar paste and cutting bones out of it using bone shaped cookie cutters. I then lightly painted them with grey fondant icing and covered them in silver sprinkles. The dripping blood was made by dripping bright pink fondant icing round the top edge and sprinkling edible pink glitter onto it. The house and birds were made in a similar manner to the bones and were attached to the cake using cocktail sticks.

Gluten Free

1 15cm cake


Gluten free 15cm fruit cake

  1. Place all dried fruit and mixed peel in a bowl, pour in sherry and mix well. Cover with a clean cloth. Leave for 12 hours or overnight so fruit can absorb the sherry

  2. Preheat oven to 150 deg C (300 deg F)

  3. Grease and line tin with baking parchment

  4. Wrap newspaper/brown paper around tin and secure with baker's twine

  5. Beat butter and sugar with an electric mixer on high speed until the mixture turns a pale colour

  6. Beat in eggs slowly on medium speed

  7. Sieve flour, salt and spices into the mixture and mix slowly on low speed

  8. Fold in soaked fruit, almonds, lemon & orange zest until well mixed

  9. Pour mixture into tin, level with spatula

  10. Place sheet of grease proof paper on top, and make sure to leave a small circle missing from centre

  11. Bake for 3 hours and 15 minutes on middle shelf

  12. Place cake on a wire rack to cool

  13. When cake is completely cool, remove cake from tin

  14. Pierce cake several times with skewer

  15. Pour 3 tsp of brandy over the top of the cake (feeding)

  16. Wrap in baking parchment

  17. Wrap in foil or store in an airtight container

  18. Feed at regular intervals over the next few weeks

To decorate

  1. Place cake on cake board upside down so top is completely flat

  2. Knead marzipan into a ball. Dust icing sugar onto a hard clean surface and roll out marzipan to 5mm thick.

  3. Melt the apricot jam. Brush cake with apricot jam

  4. Lift up marzipan using rolling pin. Place on cake and smooth out so entire cake is covered in marzipan. Cut off any excess, leave to dry for 24 hours.

  5. Knead roll on icing into a ball. Dust icing sugar onto a hard clean surface and roll out roll-on icing to 5mm thick. Lift up icing using rolling pin.

  6. Place on cake and smooth out so entire cake is covered in icing. (I use a cake smoother to give it a polish and professional finish)

  7. Push silver sugar pearls into icing around base

  8. To get a lovely rose texture on the cake I lightly pushed a rose patchwork cutter into the icing

  9. To make the haunted house, just roll out black ready to roll icing to about 10 mm thick, cut out haunted house shape using cookie cutter. Dampen icing with a brush and sprinkle with black sanding sugar, leave to dry.

  10. The glittery bones are made as the haunted house above, but using grey ready to roll icing and bones cookie cutters

  11. Make up the fondant icing colouring a hot pink colour. Drip icing round top of cake


Gluten free 15cm fruit cake

  • 150g currants

  • 50g sultanas

  • 50g raisins

  • 40g cherries (glace, chopped)

  • 25g cut mixed peel

  • 2 tbsp cream sherry

  • 25g almonds (chopped)

  • 90g gluten free plain flour

  • 0.5 tsp cinnamon

  • 0.5 tsp mixed spice

  • 1 pinch salt

  • 75g butter (unsalted, at room temperature)

  • 75g brown sugar (soft)

  • 2 medium eggs

  • 0.25 lemons (grated zest)

  • 0.25 oranges (grated zest)

  • 3 tbsp brandy

To Decorate

See more...

Halloween Cake
Halloween cake
Halloween Cake ,Glittered Bones
Halloween Cake, Dripping blood
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