This cake is just like a wheat based cake. It's easy to make and doesn't cost an arm and a leg. My cake is 20cm square and about 8cm high so it's a good size. Unlike some other gluten free baking, this one gets better with age so you don't need to worry about freezing it.
Please remember to give me credit if you share this recipe. Thanks.
- 1 kg mixed fruit
- 3/4 cup sherry
- 250 gms softened butter (or substitute)
- 2 cups of brown sugar
- 5 eggs
- 1/4 cup sliced almonds (optional)
- 2 1/2 cups gluten free flour mix
- 2 1/2 teaspoons guar gum
- 1 teaspoon cinnamon
- 1/2 teaspoon mixed spice
- 1 1/2 teaspoons baking powder
- 1/4 cup milk or soy milk
- Put the fruit in a large dish and pour over the sherry.
- Soak overnight, stirring occasionally.
- Line a 20cm cake tin (see below). In a large bowl, cream the butter and sugar.
- Beat in the eggs one at a time.
- Stir in the fruit and nuts if using.
- Sift the flour, gum, spices and baking powder and add to the fruit mixture.
- Add the milk and mix well ensuring there are no dry spots.
- Spoon into the tin.
- Bake at 160 degrees celsius for 2 1/2 hours or until a skewer comes out clean. When the cake has been in the oven for about 20 minutes, open the oven (don't take it out) and place almonds on the top if you wish.
- Cool in the tin then peel off the paper lining.
I decorated my cake with a layer of almond icing and then a layer of royal icing.
Lining the tin:
I don't have a big enough cake tin to bake this cake so I improvised - I used my 20cm brownie tin (if you have a high sided tin use it, you'll get better results). First I took a piece of brown paper about 30cm wide and folded it in half lengthwise. You may need two pieces, in that case staple them together. This forms the sides of the pan. Fold the corners and push it into the tin. I stapled it so that it stayed in place.
Next line it with baking or parchment paper. I ended up using two pieces because the paper wasn't wide enough to cover the brown paper. I lined it one way and then the other. I made my parchment big enough that it could fold over the brown paper and stapled it in place.
I thought that this would do the trick but when I put the cake batter in, the sides bulged so I ended up stapling a piece of cardboard to each side.
So next year, I'll buy the tin and I'll get a nice square cake instead of one that is oddly shaped. Live and learn.
PS: Excuse my (lack of) icing skills - need practice.