Brilliant Fruit Cake

Posted on: October 17th, 2017 by Isabels Free From
gluten free christmas cake

Gluten, Grain & Dairy Free

With the help of our friend Sharon Ike who is a professional cake maker from Leeds, we have been able to perfect this great traditional fruit cake recipe. This recipe is filled with lots of delicious fruit, spices, as well as almonds, sherry and treacle. Sharon has kindly sent us a step-by-step pics to help you get the recipe right first time.

When Sharon first made this cake the process was so much like making a traditional fruit cake that we got quite excited and hardly could wait to share the recipe with everyone. Our shelf life tests so far have proven that this cake can be stored for up to up 10 months, made in the traditional way and kept well wrapped in a tin.

The cake is moist and tastes even more delicious the longer the flavours and spices are left to infuse. So this long shelf life is great news if you are making cakes commercially as you’ll be able to make your cakes well in advance and decorate them when required. Also if you just enjoy making your own cakes and put it away for special occasions this is just the perfect recipe.

The longevity of the cake shelf life is due to the natural preserving properties of the Cassava flour, combined with the small amount of alcohol which also helps preserve the cake.

The advice goes that you should make your cake at least three weeks ahead of Christmas, but if you don’t want to use alcohol, you can use the same quantity of orange or apple juice, but please note that the alcohol has a contributor factor in helping to preserve the cake.

For decorating, if you don’t like icing, you could brush warmed apricot jam over the cake, then arrange glace fruits and nuts on top.

Apart for the long shelf life of this cake, what make it more special to me is the quality of the mouth-feel of the cake, if you love making create cakes this flour will not let you down. No one will ever guess that it is gluten free and better for you.

 

Brilliant Fruit Cake

Serves 16-20 portions

Ingredients

For the pre-soaking:
· 450g Dried Mixed Fruit
· 110g Sultanas
· 50g Candied peel
· 100g Prunes
· 100g Glace cherries
· 100g Apricots
1 rounded teaspoon ground cinnamon
1 rounded teaspoon mixed spice
½ teaspoon freshly grated nutmeg
1 ½ teaspoons vanilla extract
1 tablespoon molasses sugar
· 1 Large lemon, zest & juice
· 1 Large Orange, zest & juice
50g Ground Almonds (Optional)
275ml (10 fl oz) Brandy or whiskey

For the cake:
· 250g Isabel’s all-purpose Cassava Flour
· 250g Demerara sugar
· 250g Butter or dairy free substitute
· 6 large free range eggs – at room temperature
· 1 Tbsp Black treacle
· 1 Tbsp Baking powder
100 – 200ml Almond or cows milk

Method

Start by measuring out the whiskey or brandy into a large saucepan and add 3 tablespoons water. Add the mixed fruit, sultanas and candied mixed peel.
Roughly chop the prunes, glace cherries and apricots and add to the saucepan. Add the cinnamon, mixed spice and nutmeg along with the vanilla extract.
Then add to the saucepan both the zest and juice of the orange and lemon.
Stir well and put the saucepan on the heat slowly bringing the mixture up to simmering point. Keep the heat very low and simmer gently without a lid for 15 minutes, stirring regularly.
Turn off the heat and allow everything to cool completely. When it is completely cool add to a large jar with a sealable lid.

We use a large mason jar. The mixture should then be put into the fridge to mature for approximately two weeks, if possible, but if not infuse for at least 2 days.

gluten free soak christmas fruits

When you come to bake the cake you need to prepare the tin.
You will need an 8 inch round loose bottomed cake tin which has firstly been greased and lined with a double layer of greasproof paper.
You then need to protect the outside of the tin. Take a double layer of brown paper and wrap this around the outside of the tin. Use a piece of string to secure the brown paper.

Your tin should look like this:

Gluten free christmas cake

Pre-heat the oven to 140 degrees centigrade.
Remove the fruit in the jar from the fridge.
Now measure out the flour, sugar, butter and baking powder into a very large mixing bowl.
Then add the eggs and black treacle and whisk or beat until everything is evenly distributed. At this point you can add the milk – firstly add 100ml and beat – the mixture should drop off a spoon slowly. If the mixture is too thick you can add some more of the milk to reach the desired consistency.

This how the mixture should look:

gluten free christmas cake

Add the fruit mixture to the cake mixture and fold in until it is all evenly distributed. Spoon the mixture into the prepared tin and level the surface as evenly as you can.
Try to get the level correct as the cake will rise unevenly if the level is not even.
Cover the cake with a double layer of greaseproof paper with a hole cut into the centre approximately the size of a 50 p piece. This will protect the top of the cake from burning.

gluten free christmas fruit cake

Bake in the oven on the lowest shelf for 4 ½ to 4 ¾ hour . This cake can sometimes take up to ½ to ¾ hour longer than this, but don’t look at the cake or open the door until at least 4 hours have passed. Check the cake is slightly springy on top but do not leave in too long.

gluten free, grain free, dairy free christmas cake

The cake will keep well if wrapped in fresh baking parchment and then wrapped in baking foil for 6 months.

 
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