Fruit Cake

[Fran]

I am one of those weird people who really love fruit cake. Especially home-made ones. Does anyone have a GF recipe? Thanks!
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Fran

[aklap]

Hi Fran,

I had to do some searching, but I found this. You may have to do some converting from grams to ounces tho...I'll keep looking

Gluten Free Fruit Cake


1 kg mixed dried fruits
160g glacé apricots, chopped
140g glacé apineapple, chopped
60ml orange juice
125ml sweet sherry
250g unsalted butter, softened
230g brown sugar
5 eggs, lightly beaten
1 tablespoon coffee essence
1 tablespoon molasses
1 tablespoon orange marmalade
1 tablespoon orange zest, grated
90g slivered almonds
180g soya flour
90g baby rice cereal
90g maize flour
1 teaspoon bicarbonate of soda
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon mixed spice
100g blanched whole almonds for decoration
2 tablespoons sweet sherry extra

Mix the fruit in large bowl with the orange juice and sherry. Cover and leave overnight, stirring occasionally. Grease and line a deep 9 inch square or 9 1/2 round cake tin. The paper should be 2 inch above the edge. Sift the dry ingredients and reserve. Preheat the oven to 300°F.

Beat the butter and sugar to just combine. Add the eggs one at a time, beating well after each addition. Add the essence, molasses, marmalade and zest and beat just until well combined.

Transfer the mixture to a large bowl and stir in the fruits, almonds and sifted dry ingredients. Spoon into the tip and tap the tin on the bench to remove air bubbles. Smooth the surface with wet fingertip. Decorate with the almonds in circle. Wrap the cake tin with several sheets of newspaper long enough to come a little higher than the baking paper. Tie around the tin securely with string and sit on several layers of newspaper on the oven shelf.

Bake the cake for 3 to 3 1/2 hours or until a skewer inserted into the fruit cake comes out clean, sometimes the fruit may stick to the skewer. Remove from the oven and sprinkle with the extra sherry. Cover the top with baking paper, then cover tightly with foil and wrap in a thick tea towel. Cool completely in the tip. Store in an airtight container or in plastic wrap for up to 6 months.

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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[Maggie1956]

Hi,

I'm new here. I was diagnosed with CD on 1st December, so I'm desparately trying to find food that is LEGAL and tastes good too.
Plus, I really love fruit cake, and this one is GF! So that's fantastic.

Thankyou Fran for bring up the subject, and thanks also aklap for the recipe.
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Diagnosed by blood test & biopsies Nov 2004
GF since December 1st 2004

Maggie