Post by kickingfrog on Jan 28, 2011 15:05:03 GMT
Rich Fruit Cake
Posted by christine on 2/4/2005
GF board
....I have a recipe for you. I can guarantee that it will work. The fruit won't sink. It's called Light Christmas Fruit Cake, but you can add as much or as little fruit as you like. I have made it loads of times and it's always been successful.
Ingredients
9 oz/250g butter, softened …..
12 oz/335g granulated sugar
5 medium eggs
9 fl oz/250ml milk
1/4 teaspoon/1.25ml salt
18 oz/500g plain flour (I use Juvela)
3 teaspoons/15ml xanthan gum
1 teaspoon/5ml GF baking powder
9 oz/250g almond or walnut pieces (I use ground almonds forsome of this quantity)
9 oz/250g mixed peel or fruit
9 oz/250g glace cherries
16 oz/450g sultanas (I use raisins)
(you could change the fruit if you want to suit you, some people don't like peel, e.g.)
Method:
Preheat oven to 150C/300F/gas 2 (130C in my fan oven)
Line a 9" x 9" square baking tin with non-stick baking parchment.
In a large bowl (this bowl must be large enough to hold the entire cake) cream together the butter and sugar and mix until smooth. Add eggs and mix well. Add the milk and blend. (Very runny at this stage)
In a separate bowl combine salt, flour, xanthan gum and baking powder and mix well. Slowly add the flour mixture to the creamed mixture until well blended.
Add the fruit and nuts to the cake dough and stir until all the fruit is evenly coated. The mixture is quite loose, but cooks perfectly with the fruit dispersed throughout the cake. Spoon the cake into the tin and smooth the top. Bake for 2 hours (mine takes about 1 3/4 hours) or until a cake tester comes out clean.
Once the cake has cooled remove it from the tin and wrap in foil. Store the cake in a cook place in an airtight container. It's really nice the next day and keeps for about a week. Mine has never been allowed to keep for longer than a week! I've just had mine as a fruit cake and not iced it, but it is very suitable for icing. Perhaps you would like to try half the amount of ingredients first to see if you like it. Happy baking!
******************
Posted by christine on 2/4/2005
GF board
....I have a recipe for you. I can guarantee that it will work. The fruit won't sink. It's called Light Christmas Fruit Cake, but you can add as much or as little fruit as you like. I have made it loads of times and it's always been successful.
Ingredients
9 oz/250g butter, softened …..
12 oz/335g granulated sugar
5 medium eggs
9 fl oz/250ml milk
1/4 teaspoon/1.25ml salt
18 oz/500g plain flour (I use Juvela)
3 teaspoons/15ml xanthan gum
1 teaspoon/5ml GF baking powder
9 oz/250g almond or walnut pieces (I use ground almonds forsome of this quantity)
9 oz/250g mixed peel or fruit
9 oz/250g glace cherries
16 oz/450g sultanas (I use raisins)
(you could change the fruit if you want to suit you, some people don't like peel, e.g.)
Method:
Preheat oven to 150C/300F/gas 2 (130C in my fan oven)
Line a 9" x 9" square baking tin with non-stick baking parchment.
In a large bowl (this bowl must be large enough to hold the entire cake) cream together the butter and sugar and mix until smooth. Add eggs and mix well. Add the milk and blend. (Very runny at this stage)
In a separate bowl combine salt, flour, xanthan gum and baking powder and mix well. Slowly add the flour mixture to the creamed mixture until well blended.
Add the fruit and nuts to the cake dough and stir until all the fruit is evenly coated. The mixture is quite loose, but cooks perfectly with the fruit dispersed throughout the cake. Spoon the cake into the tin and smooth the top. Bake for 2 hours (mine takes about 1 3/4 hours) or until a cake tester comes out clean.
Once the cake has cooled remove it from the tin and wrap in foil. Store the cake in a cook place in an airtight container. It's really nice the next day and keeps for about a week. Mine has never been allowed to keep for longer than a week! I've just had mine as a fruit cake and not iced it, but it is very suitable for icing. Perhaps you would like to try half the amount of ingredients first to see if you like it. Happy baking!
******************