Gluten Free Fruit Cake
Preparation Time: 20 minutes
Baking Time: 2 hours
Serves: 15-20
Ingredients:
- 200g Sultanas
- 125g Currants
- 150g Raisins
- 2 tsp Lemon zest/ 60g mixed peel
- 100 g Glace Cherries
- 60 g Slivered Almonds
- 1 cup Honey
- 125 g Salted Butter
- 1 cup Water
- 2 tsp Mixed Spice
- 1 tsp Bicarbonate Soda
- 1 3/4 cups Gluten Free Plain Flour
- 3 large eggs
- 1 tsp Gluten Free Baking Powder
- ¼ cup olive oil
Method:
- Preheat your oven to 150°C. Line a 23cm spring ban with baking paper (bottom, sides and a top).
- Heat the sultanas, currants, raisins, peel/lemon rind, cherries, almonds, honey, butter, water, mixed spice and bicarb soda in a large pot. Bring to boil for 5-10 minutes, stir occasionally.
- Whisk together the plain flour and baking powder
- When the mixture is cool enough to touch, mix in the eggs and olive oil.
- Pour into the prepared tin, cover and cook for 2 hours.
- The fruit cake is ready when a skewer inserted into the middle comes out clean. Allow to cool in the tin for 15 minutes before transferring to a wire rack. Cover with a clean tea towel and allow to cool fully, before storing in an airtight container for 7-10 days.
- Suggestion: A teaspoon of brandy can be added to the airtight container every couple of days to keep fruit cake moist and add flavour. Serve with a cup of tea as is, with ice cream or custard!
