Gluten Free Boiled Fruit Cake
(26 Nov 2015)

Gluten free Boiled Fruit Cake Expresso

Gluten-free Boiled Fruit Cake

Recipe by Grace Stevens


500g dried fruit mix

100g halved glace cherries

100g walnuts

100g citrus peel

250ml Plantation Select

100g butter

250ml water

500ml almond flour

10ml bicarb

2ml salt

1 egg beaten

65ml brandy (can substitute apricot juice)

3ml nutmeg

5ml ground cinnamon

5ml mixed spice

5ml ground ginger

2ml ground cloves

3ml Pimento allspice

15ml Psyllium Husk Powder


Wash Fruit mix thoroughly before use.

Line a loose bottom 20cm round cake tin with brown paper or three layers of baking paper. Grease well.

Boil fruit mix, cherries, walnuts, citrus peel, sugar, butter and water together for about 10 mins. Leave to cool.

Add the almond flour, spices, bicarb and salt together into the fruit mixture.

Mix in beaten egg and brandy (or apricot juice)

Add Psyllium husk powder.

Turn mixture into prepared tin

Bake in preheated oven at 150⁰C for 1 and ¼ hours. Test with skewer.

Leave in turned off oven to prevent sinking

Allow to completely cool before turning cake out.

Sprinkle with brandy and leave to mature for two weeks.



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