As
the season of ‘Good Will’ creeps ever closer and as Father Christmas girds his
loins for yet another foray into the world of problem chimneyless houses I
thought it might be a good time to share my recipe for my delicious and fairly
easy Gluten and Lactose Free Celebration Fruit Cake. (7inch/18cm tin)
8oz/225gm
sultanas
8oz/225gm
raisins
6oz/170gm
glace cherries, halved
4oz/115gm
chopped dates
Zest
and juice of 1 orange
Zest
and juice of 2 lemons
4oz/115gm
flaked almonds (these can be toasted first)
2
tablespoons rum (optional)
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| Soak fruit overnight. |
Soak
the above ingredients overnight in a large bowl, adding more orange juice or
water as the fruit soaks up the moisture. (The more liquid you can instil into
the fruit the moister the finished cake will be.) Stir occasionally.
It’s
a good idea to prepare the tin at this stage then it’s ready to roll when you
are. Grease a 7inch/18cm tin and line the sides and bottom with a double layer
of baking parchment (or greaseproof, but I find parchment peels off easier).
Wrap a double layer of news/brown paper around the outside of the tin and
secure with string. (This helps to prevent the sides from burning during the
long baking!)
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| Line tin with double baking parchment. |
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| And wrap tin with brown/newspaper. |
When
the fruit mixture is well and truly scrumptiously soaked (it smells delish,
with or without the rum!) it’s time to assemble the rest of the ingredients.
You’ll need:
6ozs/170gm
marg
6oz/170gm
soft brown sugar (the molasses one gives a lovely deep aroma and taste)
1
desert spoon black treacle
3
lg eggs
4oz/115gm
gluten free self-raising flour (I use Doves Farm)
6oz/170gm
gluten free plain flour
1
teaspoon xanthan gum
Grated
nutmeg
Half
teaspoon cinnamon
1
teaspoon almond extract
Cream
marg, sugar and almond extract until light and fluffy, add the eggs one at a
time with a spoonful of flour and beat well. Mix in half the remaining flour
with half the fruit mixture, nutmeg, and cinnamon and stir well. Add the
remaining flour and fruit mixture and combine gently.
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| Smooth mixture into tin. |
Spoon
into the prepared tin, make a small dip in the centre (this hopefully prevents
the cake from rising too much) and bake at 150o (conventional oven)
for 31/2 to 4hrs. Test occasionally after 31/2hrs
by sticking a skewer or thin knife into the middle of the cake and if it comes
out ‘clean’ the cake is cooked, if there is still ‘sticky’ cake mix clinging to the skewer it needs
more cooking time.
If
the cake is browning too quickly on the top cover with a piece of greaseproof
paper.
When
cooked, leave in the tin to cool slightly, then remove and cool completely
before wrapping in foil and keeping in an airtight container. (I leave the
baking parchment on at this stage.)
If
required the cake can be ‘fed’ with more rum a couple of times before the
marzipan stage. Remove the parchment, level the top if necessary by slicing off
the lumpy bits with a knife (this also gives the chance to taste the treat to
come!!). Poke the top all over with a skewer and dribble in the rum. (Keep the
cake wrapped and in its airtight container.)
To
marzipan, cover the cake with a thin layer of apricot jam, roll out the
marzipan and smooth onto the cake. (I find this the most difficult part as I’m
a self-confessed marzipan addict and my better half doesn’t allow me to buy the
stuff until I need it otherwise I’ve eaten it all before it gets on the
cake!!). Of course you can make it yourself if you so desire.
To
finish your masterpiece, roll out fondant icing (bought in a packet, at the
same time as the marzipan) and smooth onto the cake and decorate to your taste!
I
have recently discovered an establishment called The Icing Tip, which is situated in our local market, which sells
small amounts of ready coloured icing for decorating purposes. Apparently
liquid colouring changes the texture of fondant icing, so it is well worth searchnig out such a product as it is really easy to use.
Hope
this recipe is useful. I have used it a lot for birthday and Christmas cakes,
producing, even though I say’s it as shouldn’t, excellent results. (I can hear
my long departed mother saying, ‘Self-praise is no praise at all, my girl’!)
Happy
Gluten Free Celebration Eating! Thanks for visiting The Rustic Oven. Here's a couple of my modest achievements this year!
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| A special cake! |
Check
out my Gluten Free recipes on Annie's Rustic Oven for Cheese Scones, Fruit Scones, Victoria Sponge,
Fruit Squares and a stress free way of making Gluten Free Short Crust Pastry.
Rustic
Annie xx
