Gluten Free Fruitcake Food

GLUTEN-FREE FRUITCAKE

Steps:

• Put raisins, golden raisins, cranberries, and cherries in a bowl. Pour rum and orange juice over the dried fruit. Set aside.
• Preheat the oven to 325 degrees F (165 degrees C). Butter a loaf pan.
• Whisk brown rice flour, almond meal, potato and tapioca starches, cinnamon, nutmeg, cloves, cardamom, and ginger together in a bowl. Set aside 3 tablespoons of this mixture. Add baking powder to the larger portion; mix well.
• Combine orange zest, dates, figs, and 1/4 cup candied fruit in a bowl. Sprinkle in 2 tablespoons of the reserved flour mixture and toss to coat.
• Beat butter and sugar together with an electric mixer until creamy. Mix in vanilla. Add eggs one by one, beating after each addition. Mix in applesauce.
• Drain the dried fruit, reserving the soaking liquid. Add drained fruit to the fig mixture and toss with remaining 1 tablespoon reserved flour mixture.
• Mix soaking liquid into the butter mixture. Gradually add flour, stirring just until combined; do not overmix. Fold in hazelnuts, walnut halves, and pecan halves.
• Pour batter into the prepared loaf pan. Decorate the top with almonds and candied fruit slices.
• Bake in the preheated oven for 1 hour. Reduce oven temperature to 290 degrees F (145 degrees C). Continue baking until browned on top and a toothpick inserted into the center comes out clean, about 30 minutes more.
• Remove from oven and let cool for at least 15 minutes before removing from pan. Brush cherry brandy on top. Let cake rest 24 hours for best results.

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.

GLUTEN FREE FRUITCAKE

Steps:

• Combine nuts, dates and all other fruit ingredients.
• Add in polenta and sugar. Mix well.
• Blend in eggs, vanilla and salt to form a stiff dough.
• Spoon into a greased and lined loaf tin. Smooth top.
• Bake in slow oven (150C) for 2 1/2 hours.
• Cool for 10 minutes and transfer to wire rack to cool.
• Wrap in foil and store in fridge.

FREE RANGE FRUITCAKE

Steps:

• Combine dried fruits, candied ginger and both zests.
• Add rum and macerate overnight, or microwave for 5 minutes to rehydrate fruit.
• Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices.
• Bring the 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 integated, 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 cooled completely, 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.