GLUTEN-FREE FRUITCAKE
Makes 1x20cm cake
500g dried cake fruit mix
150ml port or brandy
grated rind and juice of
1 lemon
175g fine polenta
125g rice flour
50g cornflour
10ml mixed spice
5ml gluten-free baking powder
5ml xanthan gum
150g butter
150g demerara brown sugar
3 eggs
50g ground almonds
30ml milk
100g glacé cherries, rinsed and halved
50g whole blanched almonds
15ml molasses
15ml honey
Combine the fruit, port, lemon rind and juice in a pot and heat for 5 minutes on medium. Remove and cover, then set aside overnight.
Line the base and sides of a 20cm cake tin.
Sift the polenta, flours, spices, baking powder and xanthan gum.
Cream the butter and sugar until well blended. Add the eggs and mix well.
Stir in the fruit, ground almonds, milk, cherries and whole almonds. Add the molasses and honey. Spoon the mixture into the prepared tin.
Secure double newspaper or brown paper around the outside with string, so the cake is well protected from too much direct heat.
Bake at 160°C for 1-2 hours until cooked and a skewer inserted into the cake comes out clean. Remove from the oven and cool in the tin. Pour over some brandy.
Remove from the tin, wrap in foil and store in an airtight container. If you plan to keep the cake till Christmas, then pour a little brandy over it every week.
DIABETIC FRUIT CAKE
Makes 1x20cm cake
500g dried cake fruit mix
150g glacé cherries, well rinsed and halved
125ml brandy
60g butter, melted
4 eggs
125ml apple sauce
160g diabetic berry jam
250ml cake flour
125ml nutty wheat flour
10ml baking powder
5ml mixed spice
5ml ground cinnamon
125ml ground almonds
whole blanched almonds for decoration
Combine the fruit, cherries and brandy and leave to soak for a few hours or overnight.
Mix together the butter, eggs, apple sauce and jam. Sift the flours, baking powder and spices and add to the eggs. Mix in the soaked fruit and ground almonds until well blended. Spoon the mixture into a well-lined 20cm cake tin.
Press the blanched almonds into the mixture. Secure double newspaper or brown paper around the outside with string, so the cake is well protected from too much direct heat. Bake at 150°C for 1 hour, then cover with foil and bake for another 40-50 minutes until a skewer inserted into the cake comes out clean.
Remove and cool in the tin. Store wrapped in foil in an airtight container.
Pour a little brandy or apple juice over it every week until Christmas.
TRADITIONAL CHRISTMAS CAKE
Makes 1x20cm cake
250g butter, softened
300ml sugar
5 extra-large eggs
500ml flour
5ml ground cinnamon
3ml ground mixed spice
3ml nutmeg
60ml brandy
1kg dried cake fruit mix
100g ground almonds
200g glacé cherries, rinsed and halved
Grease and line the inside of a deep, 20cm-square cake pan with baking paper. Secure double newspaper or brown paper around the outside with string, so cake is well protected from too much direct heat. Set aside.
Cream the butter and sugar in an electric mixer until light and creamy.
Gradually add the eggs, beating well after each addition.
Sift the flour and spices and add to the creamed mixture with the brandy. Stir in the fruit and almonds.
Carefully spoon the mixture into the cake pan, smooth the surface and bake at 150ºC for
1-2 hours or until a skewer inserted into the cake comes out clean. Leave to cool in the pan.
Once cool, remove from pan and wrap in foil. Store in an airtight container. Pour over brandy occasionally to keep the cake moist.
BOILED FRUIT CAKE
Makes 1x18cm cake
500g cake fruit mix
125g butter
250ml sugar
5ml mixed spice
3ml cinnamon
5ml bicarbonate of soda
375ml cold water
125ml cherries, halved
500ml flour
5ml baking powder
2 eggs, beaten
150ml strong brewed coffee
30ml brandy
Combine fruit mix, butter, sugar, spices, bicarbonate of soda and water in a pot. Boil gently for 25 minutes, stirring regularly
Remove from stove and pour into a glass bowl. Add the cherries. Allow to cool completely.
Once cooled, add the flour, baking powder and eggs and mix until combined. Pour into a lined 18cm cake tin and secure double newspaper or brown paper around the outside with string, so the cake is well protected from too much direct heat.
Bake at 160°C for
60-90 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove.
Meanwhile, combine the hot coffee and brandy. Pour over the hot cake and allow to cool in the tin.
Remove and wrap the cake in foil and store in an airtight container. - The Star