Easy 5 Minute Allergy Friendly Fruit Cake Food

APPLE CINNAMON BUNDT CAKE - ALLERGY FRIENDLY

Steps:

• Preheat the oven to 350*F.
• Grease a bundt pan (or pan of your choice) with coconut oil.
• Mix dry ingredients well in a large mixing bowl.
• Add wet ingredients and mix well again.
• Scoop batter into prepared pan and smooth with a greased spatula. (My batter is not pourable. It has a consistency close to mashed potatoes.).
• Bake at 350*F until a toothpick inserted into the middle of the thickest part of the cake comes out clean. (I have a heavy, non-stick Bundt pan and an electric oven. I baked mine for 1 hour and 15 minutes.).
• Let cake cool COMPLETELY before turning it out onto your cake dish for best results. (Actually, this particular recipe held up pretty well, but the one before this would have fallen apart. This one is a very dense cake with a very moist crumb.).
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• Allergy Information: This cake is allergy friendly. It is free of the top 8 allergens, and also corn free. (It is gluten-free, grain-free, dairy-free, egg-free, soy/peanut/legume-free, tree-nut-free, and corn-free, and obviously fish-free and shellfish-free.).
• PLEASE NOTE: Coconut is NOT a tree nut, it is a drupe, which is a type of fruit. That being said, I do have friends who are allergic to coconut.
• This cake has cane sugar in it. You may substitute honey or maple syrup for the sugar, if you are sensitive to cane sugar. This cake is NOT low-glycemic. I have not attempted to make this cake sugar-free. If you attempt to do so, please ensure that you replace the equivalent amount of liquid, as cane sugar does melt, and therefore count as a liquid, in baking recipes. Here's a place to start: http://dish.allrecipes.com/baking-with-sugar-and-sugar-substitutes/.

FREE RANGE FRUITCAKE

Steps:

• Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.
• Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)
• Heat oven to 325 degrees.
• Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.
• Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.
• When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.

EASY 5 MINUTE ALLERGY FRIENDLY FRUIT CAKE

Steps:

• Soak fruit in fruit juice over night.
• Put mixture in your mixer and gradually sift in all dry ingredients.
• Cook in a medium greased loaf tin (25cm by 8 cm or 10 inches by 3 inches) for 50-60 minutes at about 180C/350°F.
• Spread with butter or vegan spread and enjoy with a beautiful cup of tea.

SHELLY'S 5 MINUTE SUGAR FREE LEMON CAKE

Steps:

• In a measuring cup or microwave safe mug, Mix egg, milk, syrup and oil and combine thoroughly. In a separate bowl, mix pancake mix, pudding mix, protein powder and salt. Tip dry into wet and stir till combined.
• Nuke in microwave for 2 minutes. Let it sit for three or so minutes (it pulls away from the sides) before tipping the cake onto a plate. Yields 4-5 slices.
• I topped it with Sliced Strawberries and Sugar Free Whipped Cream and a Drizzle of Sugar Free Strawberry Topping. I also sampled some with a drizzle of Simply Fruit Orange Marmalade. Yum!

5 MINUTE CHOCOLATE MUG CAKE

Steps:

• Add dry ingredients to a large coffee mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again.
• Put your mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.

SEASON'S EASIEST FRUIT COBBLER

Steps:

• Put fruit in the bottom of an 8x8 inch casserole dish.
• Melt the butter and mix in Bisquick, sugar and milk.
• Pour over fruit.
• Cook for 45-50 minutes at 350 degrees Fahrenheit.
• Serve with Cool Whip or ice cream.

EASY-PEASY FRUITCAKE

Steps:

• Put the rum (or brandy), orange zest and juice and mixed dried fruit in a bowl and stir. Leave to soak overnight.
• Heat oven to 170C/150C fan/gas 3½. Double line a 20cm tin with baking parchment. Beat the butter and sugar together until light and fluffy. Whisk in the eggs one by one, then fold in the almonds and flour. Add a pinch of salt and fold in the soaked fruit mixture (and any remaining liquid in the bowl), along with the nuts, candied peel and ginger. Spoon the mixture into the tin and level the surface.
• Bake for 1 hr, then turn the oven down to 150C/130C fan/gas 2 and bake for a further 2 hrs. Check the cake to see if it's pulling away from the sides of the tin and feels firm on top. If you need to, keep cooking for a further 15 mins. Cool in the tin. If storing in the tin, wrap the cake tightly first. Will freeze for up to two months.
• To decorate, brush the cake with the apricot jam (or glaze) and arrange your choice of candied fruit on top. Will keep in a sealed container for up to three weeks.

EASY FRUIT COFFEE CAKE

Steps:

• In a large bowl, mix together the cake mix, eggs and pie filling.
• Pour into a greased and floured 9 X 13 inch pan.
• Combine the brown sugar, flour, butter, cinnamon and nuts.
• Sprinkle over the top of the batter.
• Bake at 350 degrees for 35-40 minutes.

GLUTEN FREE 5 MINUTE CHOCOLATE CAKE IN A MUG!

Steps:

• Also required: 1 large coffee mug.
• Add dry ingredients to mug, and mix well.
• Add the egg and mix thoroughly.
• Pour in the milk and oil and mix well.
• Add the chocolate chips (if using).
• Add vanilla extract, and mix again.
• Put your mug in the microwave and cook for 3 minutes at 1000 watts.
• The cake will rise over the top of the mug, but don't be alarmed!
• Allow to cool a little, and tip out onto a plate if desired.
• EAT! (can serve 2 if you want to feel slightly more virtuous).

GRANDMA'S PRIZED BLUE RIBBON FRUIT CAKE

Steps:

• Chop all the dried fruit and nuts. Place in a bowl and set aside.
• Cream the butter, sugar and honey.
• Mix the rum, orange juice and eggsin a bowl.
• Add the wet ingredients alternatley with the sifted dried ingredients. Stiring well after each addition.
• Add the fruit and nuts. Stir well to combine.
• Pour into two 9 inch round cake tins or one large 30xm square tin, greased and well lined up to the rim(s).
• Bake at 130oC for 4 hours, turning once.
• Cool in tin.