Gluten Free Christmas Cake

Gluten Free Christmas Cake

I found this recipe while searching for a cake to bake for someone
who has to have a gluten free diet.
Sourced from http://www.geniusglutenfree.com/en_GB/why-genius
As usual I have played around with the recipe and used the
ingredients in my kitchen.  Baking is all
about being creative and the end result is what matters.  It tastes good and smells good and I hope you
enjoy it too.  Merry Christmas.
The Recipe:
 
450 gms mixed fruit ( I used a combination of mixed fruits
that I had soaked last year in whisky)
For flour use the
following:  30 gms rice flour; 15 gms
cornflour; 15 gms almond meal; 1 tsp cinnamon powder.
80 gms almond nibs; 125 gms soft brown sugar; 125 gms salted
butter; rind of 1 lemon; juice of 1 lemon ( I added this because none of us
like treacle).
 Preheat oven to 150
C.  Grease and line a 9”  square pan (bottom and all round.  Cut an extra square for the top later on.
If you do not have pre soaked fruits, soak the above fruits
overnight in 2 tbsp of alcohol.   Next
day add in the lemon rind and juice and almonds.  Mix well and keep aside.
Beat the butter and sugar with a wooden spoon together until
pale and fluffy.  Add in the eggs one by
one.  If the mixture curdles add  a tsp
of the flour.  Gently fold in the
rest of the flour maintaining a flowing consistency with a little water if
required (the mixture should not be too stiff).
Add the fruits and stir to combine.  Do not mix it vigourously as the cake will be
very heavy due to loss of air.
Secure a layer of brown paper around the outside of the tin
with string, extending 5cm above the tin.
Cover the top of the cake with the extra square and make a
hole in the centre to allow the steam to escape.
Bake for 3 ½ – 4 hours. Do not open the oven door until the
cake has been cooking for 3 hours or it may collapse.
Read a book or exercise or watch your favourite programme on
tv while the cake bakes.  It is a very
slow process believe me.  You could even
take a nap!
Remove the greaseproof paper, cover and allow the cake to
brown for the last half an hour. The cake is cooked when the cake is evenly
browned on top, feels firm in the centre and a skewer, inserted into the middle
of the cake, comes out clean.
Turn the cake out of the tin and allow to cool in its lining
paper on a wire rack.   Store in an air
tight container.
NB:  I used foil pans to bake this cake and it has
turned out too good to be true.

To Experience A Food Tasting Tour Click Here