Gluten-free Festive Fruit Cake
It is coming up to that time of year when even the most diet-conscious succumb to the pleasures of overindulgence. After all, Christmas is the perfect opportunity to savour fine food, writes Jan Bilton
GLUTEN-FREE FESTIVE FRUIT CAKE
I used Edmonds Gluten-Free flour for this cake. It was voted by consumers in the latest Black Box in-home survey to be the most popular gluten-free flour. More than 100,000 households were involved in the survey.
INGREDIENTS
1.2kg mixed dried fruits, chopped if large
1 cup sherry or brandy
250g butter, at room temperature
300g dark cane sugar
5 large eggs
250g gluten-free flour
2 tsp ground mixed spice
pinch salt
METHOD
Place the dried fruit in a large bowl. Add the sherry and mix well. Cover and soak overnight.
The next day, preheat the oven to 150C. Line the base and sides of a 23-25cm round spring-form cake pan with baking paper.
Beat the butter and sugar together, until creamy. Add the eggs, one at a time, beating well after each addition. Sift the flour, spice and salt into a bowl, then add alternately to the butter mixture with the dried fruit and any liquid. Spoon into the cake pan and smooth the top with a wet hand.
Bake for about 2 hours 15 minutes, or until a skewer inserted in the centre comes out clean. Remove and cool in the pan. Wrap in foil and store in a cool place.
The top may be garnished with stars cut from gluten-free royal icing.
FIVE-MINUTE FRUIT CAKE
This cake doesn't have the same keeping qualities as a traditional one, but is so quick to prepare to make.
INGREDIENTS
3 eggs, lightly beaten
1kg mixed dried fruits, large pieces chopped
1/4 cup brandy
3/4 cup firmly-packed brown sugar
175g butter, melted
1 1/2 cups high-grade flour
1/2 tsp each: ground cinnamon, nutmeg
METHOD
Preheat the oven to 150C. Line a deep, 20cm round cake pan with baking paper.
Combine the eggs, fruit, brandy and brown sugar in a bowl. Stir in the cooled butter, then the sifted flour and spices. Spread evenly into the cake pan.
Bake for 1 hour 45 minutes to 2 hours, until a skewer inserted in the centre comes out clean and the cake just starts to come away from the sides. Cool, then wrap in foil and store in a cool place.
WHITE CHOCOLATE & MACADAMIA NUT PANFORTE
Panforte is a festive Italian flat cake - a cross between fruitcake, candy and a honey cake. It is traditionally made with dark fruits and chocolate.
INGREDIENTS
3 cups mixed, dried fruits (for example, pineapple, mango, ginger, papaya), chopped
1 cup each: whole macadamia nuts, plain flour
1 tsp mixed ground spice
2 tbsp water
1/2 cup each: mild honey, sugar
100g white chocolate, chopped
1 tsp vanilla paste
METHOD
Preheat the oven to 150C. Line the base and sides of a 20cm square cake pan with baking paper.
Combine the fruit, nuts, flour and spice in a bowl.
Heat the water, honey and sugar on low, stirring until the sugar has dissolved. Simmer for 1 minute. Add the chocolate and vanilla, stirring until smooth. Pour into the dry ingredients, mix, and quickly spoon evenly into the pan.
Bake for about 45 minutes, until the edges are firm but the centre still a little soft. Cut into thin slices to serve. Can be dusted with icing sugar. - Makes about 24