|Step 8: Decorate the top of the cake with nuts.|
quarter cup orange juice
50ml sweet sherry
2 teaspoons golden syrup
2 tablespoons peanut oil
80g dairy-free margarine
quarter cup brown sugar
2 tablespoons caster sugar
drop Parisian essence
quarter cup brandy (extra)
1 1/2 cups gluten-free plain flour
1 teaspoon bicarb soda
1 teaspoon cream of tartar
1 teaspoon cinnamon
half teaspoon nutmeg
1 teaspoon mixed spice
Raw nuts (own choice) to decorate top of cake
- Combine fruit, juice, sherry, brandy, syrup and peanut oil in a bowl, mix well. Cover and leave in refrigerator overnight.
- The next day: Preheat oven to 130 deg C.
- Line a medium cake tin with baking paper.
- Cream the margarine and sugars, add Parisian essence, then add eggs one at a time.
- Add the margarine mix to the fruit mix and combine well.
- Sift dry ingredients and add to the fruit mixture and combine. (Don't over-mix, gluten free flour becomes tough easily.)
- Pour into prepared tin, and spread evenly. (I find it's easiest to use wet hands to spread the cake mix and even out the top.)
- Decorate with assorted nuts.
- Bake for about 90 minutes. Until a skewer inserted in the middle comes out clean.
- Remove from oven. Pour over the extra brandy. Cover the top of the cake with baking paper, and wrap in a towel. Allow to cool, wrapped overnight.
This cake will keep for a while in an airtight container - but it's not as long-lasting as regular fruit cake. If you're going to store it more than two or three weeks, freeze it.
Recipe is gluten free, and lactose free.