CHRISTMAS FRUIT CAKE - GLUTEN FREE
By Melissa O'Callaghan
Preparation : 1 hr - Resting : 24 hr - Cooking : 2 hr 30 min - Equipment : -
Ingredients : over 12
- 220 g currants - 220 g raisins - 220 g sultanas - 190 g mixed peel - 1 1/3 cup brandy - 150 g butter
at room temperature - 1 cup tightly packed brown sugar - 3 eggs at room temperature - 1 cup plain gluten
free flour - 1/4 cup self raising gluten free flour - 2 tsp cinnamon - 1 1/2 tsp ground nutmeg - 1/2 tsp
ground cloves - 50 g blanched almonds for decoration - 50 g glaze cherries for decoration - 3/4 cup
apricot jam
1. Place 1 cup brandy and dried fruit in an airtight container to soak overnight or up to a week for best
results
2. Preheat oven to 150 degrees C and lightly grease a 20cm round cake tin and line the base with a
double layer of baking paper
3. Pace the butter and sugar in the metal bowl and run the PASTRY/CAKE program. Scrape down sides
and run program again.
4. Add eggs one at a time using the PASTRY/CAKE program for each egg
5. Remove the glass lid and sift the flours and spices over the butter mixture and soaked fruit and replace
the glass lid
6. Run the EXPERT program speed 3/ 2 minutes / no temperature. Scrape down sides as required.
7. Pour cake mixture into lined cake tin and decorate with blanched almonds and glace cherries
8. Place cake in oven and bake for 2 - 2 1/4 hours. Check with a skewer, if the skewer comes out clean
then the cake is ready
9. Remove cake from oven and pour 1/3 cup brandy over the hot cake and allow to cool in tin
10. Once cool remove the cake from the tin and brush with hot apricot jam and allow to set before serving
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Name : Melissa O'Callaghan