Recipe

Allergy-free spicy fruit cake

Gluten-free and dairy-free, the flavours and textures of this cake will not disappoint.

Nov 30, 2009 1:00pm
  • 2 hrs 30 mins cooking
  • Serves 20
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Ingredients

Allergy-free spicy fruit cake
  • 1 1/4 cup (200g) sultanas
  • 1 cup (150g) finely chopped seeded dried dates
  • 1 cup (150g) raisins, chopped coarsely
  • 3/4 cup (120g) dried currants
  • 1 cup (250g) coarsely chopped glacé apricot
  • 1 cup (250ml) tokay (sweet white fortified wine)
  • 185 gram dairy-free margarine
  • 1 cup (220g) firmly packed dark brown sugar
  • 3 eggs
  • 1 cup (120g) ground almonds
  • 1 1/2 cup (270g) rice flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves

Method

Allergy-free spicy fruit cake
  • 1
    Combine fruit and ¾ cup of the Tokay in large bowl, cover with plastic wrap; stand overnight.
  • 2
    Preheat oven to 120°C (100°C fan-forced). Line deep 22cm-round cake pan with two thicknesses of baking paper, extending paper 5cm above side.
  • 3
    Beat margarine and sugar in small bowl with electric mixer until combined; beat in eggs, one at a time. Mix butter mixture into fruit mixture; mix in ground almonds and sifted dry ingredients. Spread mixture into pan.
  • 4
    Bake cake about 2½ hours.
  • 5
    Brush hot cake with remaining Tokay; cover tightly with foil, cool in pan overnight. Serve dusted with sifted pure icing sugar, if you like.

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