This tried and tested recipe for a delicious traditional rich fruit Christmas cake uses gluten free flour mix instead of wheat flour, and dairy free sunflower spread instead of butter. It tastes just as good!! You can make this cake any time during Advent / December - in fact, the earlier you make it, the better it gets! 800 g (1 lb 12 oz) dried fruits (450 g currants + 350 g sultanas / raisins) 50 g (2 oz) mixed peel 50 g (2 oz) glace cherries 3 Tbsp (45 ml) brandy 225 g (8 oz) dairy free sunflower spread 225 g (8 oz) soft brown unrefined cane sugar 4 eggs 225 g (8 oz) gluten free flour (eg. Doves Farm gluten and wheat free plain white flour mix) 3/4 tsp ground mixed spice (eg. cinnamon, nutmeg, coriander seed, caraway, ginger, cloves) 1/2 tsp salt 50 g (2 oz) chopped almonds 1 dsp (10 ml) black treacle - Soak all the dried fruits in brandy (in a covered bowl) overnight. - The next day, mix together the dairy free spread and sugar; then add and mix the eggs; then add and mix the gluten free flour, spices and salt; then add and mix the chopped almonds and black treacle. Then with a spoon, mix in the dried fruit which has been soaking in brandy. - Preheat the oven to 140 ºC (275 ºF / Gas Mark 1). Line an 8 inch (20 cm) round cake tin with greaseproof paper, and spoon in the cake mixture, spreading it evenly with the back of a spoon. Cover the top with a double sheet of greaseproof paper (with a small hole cut in the middle), and tie a double sheet of brown wrapping paper ...
Tags: How-to, recipe, Christmas, gluten, glutenfree, free, food, dairy, kitchen, cooking, cake, flour, wheat, fruit cake, tasty, delicious, bake, baking, get well from, me, cfs, allergy, intolerance, traditional
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