Gluten Free Boiled Fruit Cake Food

GLUTEN FREE BOILED FRUIT CAKE

Steps:

• 1. Place butter, spices, fruit, bicarbonate soda, apple, water and sugar in a saucepan and bring to the boil.
• 2. Boil for two minutes.
• 3. Cool a little.
• 4. Sift dry ingredients.
• 5. Mix in the rest of the ingredients.
• 6. Bake at 175C for 50-60 minutes.

BOILED FRUIT CAKE

Steps:

• Heat the oven to 160C/140C fan/gas 3. Butter and line a 900g loaf tin with baking parchment. Melt the sugar, butter and 225ml water in a large saucepan. Once melted, add the raisins, sultanas, currants and mixed peel. Bring to a gentle boil, and stirring occasionally, cook until reduced and softened, around 10-15 mins. Remove from the heat and leave to cool to room temperature.
• Tip the flour, mixed spice, bicarbonate of soda and a pinch of salt into a large bowl. Add the cooled fruit mixture and stir, then add the eggs and mix to combine. Bake for 45-55 mins until dark brown and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. Cut into slices to serve.

BOILED FRUIT CAKE

Steps:

• Place dried fruit, mixed peel, cherries, water, brandy, sugar and butter in pan.
• Heat gently, bring the boil and simmer for 5 minutes.
• Take of heat and add the bicarb soda, stirring through, mixture will foam up a bit. Leave until cold.
• Sift flours and spices.
• Mix the eggs through the fruit mixture, then combine with dry ingredient.
• Pour into a lined 18cm square cake pan or 18cm round cake pan.
• Wet your hand and flatten top of cake.
• Bake at 150C for 1 hour.
• Cool in pan covered with a tea towel.

NOT BETTY'S GLUTEN FREE BOILED FRUIT CAKE

Steps:

• 1. In a medium bowl, place the dried fruit, ginger and drained pineapple (reserve 3/4 cup of juice for later) mix and cover. Stand overnight.
• 2. The next day: In a saucepan, place the fruit, tea, butter and sugar. Bring to the boil and remove from the heat. Mix in the bicarb with the boiling water and and stir through. Cool the mixture.
• 3. Pre-heat oven to 320oF/160oC and well grease and line an 8 inch (20 cm) square cake tin.
• 4. To the now cooled mixture, add the eggs, reserved pineapple juice and sifted flour, spices and baking powder. Stir well.
• 5. Gently pour into the prepared tin. Bake for 90 minutes or until a skewer comes out clean. Cool cake COMPLETELY in the tin.
• 6. Once cold, remove cake from tin and wrap in aluminum foil and store in an air tight container for up to 2 weeks. To serve, slice as needed and return to the foil and well seal.