Gluten-free Boiled Fruit Cake
Recipe by Grace Stevens
500g dried fruit mix
100g halved glace cherries
100g citrus peel
250ml Plantation Select
500ml almond flour
1 egg beaten
65ml brandy (can substitute apricot juice)
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.