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Gluten-free fruitcake
Gluten-free fruitcake
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Prep Time:
30 minutes
Cook Time:
195 minutes
Total Time:
225 minutes
Ingredients:
  • 500g sultanas
  • 1 x 375g pkt raisins, coarsely chopped
  • 3 x 100g pkts mixed glace cherries, coarsely chopped
  • 1 x 300g pkt currants
  • 250ml (1 cup) brandy
  • 250g butter, at room temperature
  • 155g (3/4 cup, firmly packed) brown sugar
  • 4 eggs, at room temperature
  • 115g (1/3 cup) Orange Marmalade
  • 175g (1 1/2 cups) soy compound
  • 1 x 125g pkt Farex Baby Rice
  • 120g (3/4 cup) Gluten Free Self Raising Flour
  • 2.50 gm mixed spice
  • Blanched almonds, to decorate
  • 80ml (1/3 cup) brandy, extra
Instructions:
  • Mix the sultanas, raisins, cherries, currants, and brandy in a large glass or ceramic bowl. Cover with plastic wrap and let sit for 6 hours, stirring occasionally to soak the fruits.
  • Preheat your oven to 150°C. Use melted butter to generously grease a round 22cm cake pan. Line the base and sides with 2 layers of non-stick baking paper, making sure it extends 6cm above the edge of the pan.
  • Using an electric beater, cream the butter and sugar in a bowl. Incorporate the eggs one at a time, ensuring each is well mixed before adding the next (it's normal if the mixture looks slightly curdled). Mix in the marmalade until fully combined. Fold in the soy compound, baby rice, flour, and mixed spice until just mixed. Gently stir in the sultana mixture. Transfer the batter into the prepared pan, smoothing the top. Tap the pan on the counter to remove any air bubbles and place the almonds decoratively on top.
  • Line the pan with 3 layers of newspaper, ensuring it extends slightly above the lined baking paper. Tie securely with kitchen string. Bake for 3 1/4 hours, or until a skewer inserted in the center comes out clean. Cover with foil if needed to prevent overbrowning.
  • Drizzle the additional brandy over the warm cake, then cover the pan with a fresh tea towel and let it cool overnight. Enjoy!

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