Pistachio and Fruit Cake

Pistachio and Fruit Cake
Gluten Free and Vegan

Well this will be my last post of 2021 and there’s going to be lull until at the earliest the end of January as there is to be a new Cauldron aka Kitchen installed starting new Year

So this week I am giving you my version of an Emergency Christmas Cake !!

However don’t be fooled this cake can be eaten any time of year , but if you decided this week fruit cake is what you require I have it here

And boy is it delicious !!!

It uses an easy boil and bake method so no need for fruit soaking and a tin of vegan condensed milk for added depth and a great crumb and moistness

You can of course remove the pistachios if you want a nut free version , but this is not a problem in the cauldron

I apologise for no working pictures……some muppet wiped them off her phone ( That will be me then!! ) but the method is so straight forward there is really no need for pictures

I’ve been ill this week so not managed a remake for it , infact I’m typing this up to the wire at 9 pm on a Friday which has never happened before , I usually hit a finish at least 6 days before !!

So lets crack on before I cough all over you ( None covid related luckily just a heafty dose of man flu )

Right Waffle done !! Let the pictures do the talking

Yes Please!!!


Pistachio and Fruit Cake GF, DF V

A beautifully moist Pistachio and Date and Dried Fruit Cake, using a easy boil and bake method

The pan required for this cake is an 8′ / 20 cm loose bottomed deep pan


  • 375 g Vegan Condensed Milk ( I used Carnation )
  • 2 tbsp of chia seeds
  • 6 tbsp water
  • 150g Vegan Butter ( I used Flora Plant Based )
  • 350 g Dates
  • 50 g Pistachios
  • 1 orange ( Zest and juice )
  • 250 g Sultanas
  • 75 g Dried Cranberries
  • 100 mls Tap Water
  • 300 g Gluten Free Plain Flour Blend ( If not using your own I recommend Dove Farms Freee UK or Pilsbury Us)
  • 1/2 tsp Xanthan gum ( Omit if your blend contains it )
  • 3 tsp Baking powder
  • 1/2 tsp bicarbonate of Soda
  • 30 g Icing / confectioners Sugar


  1. Grease and line your cake tin with parchment paper
  2. Pre heat the oven to 140 C Fan / 160 C standard / 320 F
  3. Add the 6 tablespoons of water to the chia seeds and leave to go gloppy and swell
  4. Chop the dates into fine pieces and the pistachios too
  5. Set aside 50 g condensed milk, 20 g vegan butter , 50 g dates and 10 g pistachios
  6. put the remaining condensed milk , vegan butter, dates pistachios in a large pan , with the orange juice, zest , sultanas and cranberries
  7. Add 100 ml Water
  8. Heat on low until the butter has melted
  9. Then bring to a simmer and simmer for 3 minutes
  10. Pour into a large mixing bowl and leave to cool for about 10 minutes
  11. Add to the Gluten free flour the baking powder, bicarbonate of soda and xanthan gum and sieve into the bowl of simmered fruits
  12. Add the chia seed gloop
  13. Pour into the prepared tin and level the top with a metal spoon , the mixture is quite thick
  14. Bake for 40 minutes
  15. Reduce oven to 120 C fan / 140 Standard/ 280 F and bake for a further 40 minutes until golden and brown and a cocktail stick or cake tester comes out clean from the centre
  16. cool the cake in the tin for 15 minutes then remove and transfer to a wire rack to cool completely
  17. Whilst it is cooling heat gently the reserved butter and condensed milk in a small pan , until smooth and combined
  18. Sieve the icing sugar/ confectioners sugar into the liquid and mix until smooth
  19. Drizzle over the warm cake
  20. Top with the leftover dates and pistachios
  21. Enjoy when cooled

So there you go it is really that easy and so delicious , will keep well in an airtight tin for at least a week if not 10 days, it actually as with all fruit cakes ‘come again ‘ but there is no problem diving straight

Just Look at That Drip !!
So Very Delicious
And Moist !!!
Packed with Goodness
And a Beautiful Crumb

So with that I bid you a fabulous Christmas and a wonderful New Year full of laughter family and fun times

I will be active on Instagram over January

Follow me on Instagram @clarescauldron and see the journey in January in my stories plus past bakes to inspire in Veganuary

Sign up for an email, ( its at the end of the page or in the contact me section) and then you wont miss another instalment.

If you make any of my recipes let me know, I do like to hear, Drop me a line @clarescauldron or tag me on Insta or use my hashtag #everyoneshouldenjoycake

Share me about, I’m easy πŸ˜œπŸ˜‚πŸ˜œ

Bye for nowπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œ

Author: clarescauldron

UK first time blogger. Intolerance baking is my passion. Hobbiest but a tad obsessedπŸ˜‚πŸ˜‚

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