Wednesday, December 15, 2010

Gluten-Free British Christmas Fruit Cake

My attempt to bake this gluten-free fruit cake; was amazingly successful!  It was pleasing to the eye, smelled sweet with all the scents of Christmas (cinnamon, cloves, nutmeg), it is light, very tasty  and I can hear myself oooing and aahhhing with delight.  Definitely five senses engaged!

The recipe was very easy to create gluten-free from the original recipe; most recipes can be adapted gluten-free, just give it a try.  There is a gluten-free mix that I suggest; at the bottom of this recipe, so you can have a gluten-free mix on-hand for other recipes or to bake this one again.  

I decided to use miniature bundt pans/tins (8oz), that I purchased for $1.49 each, at World Market.  I've had a lot of use for these miniature bundt tins, so it was worth purchasing a couple dozen to keep for other recipes.

Happy Baking and Happy Christmas as they say in England!


Makes 8 miniature bundt cake pans or 1 regular bundt cake

Step 1
3 oz sultanas
3 oz raisins
3 oz currants
1/4 cup Whisky 
zest of 1 orange and juice

Combine all ingredients in a glass bowl and soak for 4-8 hours or overnight.

Step 2
2 tablespoons of butter, to prepare pan
5 oz unsalted butter, softened
5 oz dark brown sugar
3 eggs
2 tbsp milk
2 tbsp honey

Step 3
5 oz of cake flour (Gluten-Free flour mix, see below)
1 tsp Gluten-Free baking powder
1 tsp xanthan gum
1 tsp cinnamon
1/2 tsp ground cloves
dash of nutmeg
1/2 tsp all spice
(Sift all ingredients and set aside)

Prepare cake pans with butter.
Preheat oven 350*degrees

In a mixing bowl with paddle; add butter and sugar and beat until light and fluffy.
Add eggs one at a time.
Add milk and honey.
Add flour mixture a little at a time. Once flour mixture is combined; Add soaked fruit with juices and stir a few times.

Spoon mixture into prepared pans and bake for 35-40 minutes in miniature tins. 
For regular size bundt cake pan; bake for 1 1/2 hours until center of cake comes out clean when inserted with a skewer.

Cool cakes in tin.
Step 4
6 tbsp apricot jam, warmed
4 oz mixed dry fruit (cherries, apricot, fig, oranges)
2 oz nuts (either almonds, hazelnut, walnuts or pecan)


On medium-low heat, heat jam and dried fruit and nuts for a few minutes until glazed. 
To decorate the top of your cake, drizzle the warmed jam with fruit and nuts over the top.

Chef Notes:
In Step 1 -  If you do not want to use a liquor, you can use apple cider juice in place of the whisky.
In Step 3 -  If you do not want to bake this gluten-free, use cake flour, regular baking powder and omit the xantham gum.
In Step 4 -  Topping is optional.  You do not have to use dried fruit or nuts, but the presentation is beautiful when you do decorate this cake.

This cake can be stored undecorated for up to a month in an airtight container.  You can also freeze this cake when it is undecorated for up to 6 months (if properly stored in freezer).  To defrost, leave in refrigerator or counter at room temperature and decorate.

Gluten-Free Mixture
10 ounces - fine corn/polenta flour
1 pound plus 2 oz - brown rice flour
8 ounces - garbanzo and fava bean flour
Mix all ingredients and store in airtight container.  Can be used for cakes, cookies and banana bread.

                 Buon      Appetito  !!           

1 comment:

Anna Wagner said...

This looks delicious! My boyfriend's parent's eat Gluten Free, so this is a great recipe for them this Christmas!