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not betty's gluten free boiled fruit cake

RecipesandSmallTalk avatar
Recipe by
Betty Bramanis
@RecipesandSmallTalk
Sydney

From Recipes + magazine. Loaded with fruit. Written straight from the page.

►
yield 15 serving(s)
cook time 1 Hr 30 Min
method Bake

Ingredients For not betty's gluten free boiled fruit cake

  • 13 ounce (375g) bag of dried mixed fruit
  • 5 ounces (125g) fine minced ginger
  • 14 ounce tin (400g tin) crushed pineapple
  • 1/2 cup strong tea
  • 1/2 cup butter, cut up
  • 1 cup brown sugar
  • 1 teaspoon bicarb mixed with 1 tablespoon boiling water
  • 2 eggs, lightly beaten
  • 2 1/4 cups gluten free flour mix
  • 1 teaspoon gluten free baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon mixed spice
  • blanched almonds to top

How To Make not betty's gluten free boiled fruit cake

  • 1
    In a medium bowl, place the dried fruit, ginger and drained pineapple (reserve 3/4 cup of juice for later) mix and cover. Stand overnight.
  • 2
    The next day: In a saucepan, place the fruit, tea, butter and sugar. Bring to the boil and remove from the heat. Mix in the bicarb with the boiling water and and stir through. Cool the mixture.
  • 3
    Pre-heat oven to 320oF/160oC and well grease and line an 8 inch (20 cm) square cake tin.
  • 4
    To the now cooled mixture, add the eggs, reserved pineapple juice and sifted flour, spices and baking powder. Stir well.
  • 5
    Gently pour into the prepared tin. Bake for 90 minutes or until a skewer comes out clean. Cool cake COMPLETELY in the tin.
  • 6
    Once cold, remove cake from tin and wrap in aluminum foil and store in an air tight container for up to 2 weeks. To serve, slice as needed and return to the foil and well seal.
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