Recipe

Fruit cakes

For a gift-giving idea, spray a bamboo steamer (available from Asian food stores) with silver spray, line with tissue and fill with little cakes. Wrap it completely in cellophane and tie with a ribbon. Substitute brandy for Irish whiskey, if you like.

Aug 31, 2009 2:00pm
  • 1 hr 30 mins cooking
  • Makes 6 Item
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Ingredients

Fruit cakes
  • 1 1/2 cup (240g) sultanas
  • 1 cup (170g) raisins, chopped coarsely
  • 1 cup (160g) dried currants
  • 2 tablespoon mixed peel, finely chopped
  • 1/3 cup (75g) glacé pineapple, coarsely chopped
  • 185 gram dairy-free spread
  • 3/4 cup (165g) firmly packed brown sugar
  • 1/3 cup (80ml) brandy
  • 1/3 cup (80ml) water
  • 3 eggs
  • 3/4杯(135克)米粉
  • 3/4 cup (90g) soya flour
  • 3 teaspoon gluten-free baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground clove
  • 18 green glacé cherries, halved
  • 3 slice glacé pineapple, cut into wedges

Method

Fruit cakes
  • 1
    Line six 9cm-round cake pans with two thicknesses of baking paper, extending paper 5cm above side.
  • 2
    Stir sultanas, raisins, currants, peel, chopped pineapple, dairy-free spread, sugar, brandy and the water in medium saucepan over medium heat until spread is melted and sugar is dissolved, bring to the boil. Remove from heat, transfer to large heatproof bowl. Cool.
  • 3
    Preheat oven to 150°C (130°C fan-forced).
  • 4
    Stir eggs into fruit mixture then sifted dry ingredients. Divide mixture among pans, decorate with cherries and pineapple wedges.
  • 5
    Bake cakes about 1 hour 10 minutes. Cover hot cakes with foil, cool in pans overnight.

Notes

This recipe is gluten-free, wheat-free, yeast-free, dairy-free and nut-free. When buying glacé fruit check the ingredients label for signs of glucose made from wheat' glacé fruit is available without glucose, making it gluten-free and wheat-free.

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