Fresh & Dry Fruit Cake

THE KOSHER CELIAC’S PASSOVER COOKBOOK BY ANNE LUDER

Gluten, Wheat & Soya Free Food filled with Flavour for all the Family

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Parve, dairy free, vegetarian

This is one of my favourite cakes – I like it with cheese and is good for Tu B’Shevat as it has at least 6 fruit/nuts in it and you could substitute others too within the quantities, like dried apricots, peaches or walnuts whatever. I often make it in the early winter with the remains of my blackberries. If you find you wish to make sure you have no trouble with the cake on cutting ie too crumbly can I suggest adding a grated apple to the mix. However, I find that using chick pea flour does solve the problem somewhat.

800g (1lb) mixed dried fruit
250ml (10fl oz) sweet red wine/brandy/orange juice
125ml (5fl oz) sunflower oil
300g (10oz) dark brown sugar
100g (3½oz) brazils
50g (2oz) flaked almonds
3 large eggs
150g (5oz) chick pea flour
200g (7oz) gluten free flour
200g (8oz) fresh or frozen blackcurrants, raspberries or blackberries
2 tsp mixed spice
1 tsp cinnamon

2 tablespoons brandy or rum for later (optional)

Pre-heat the oven to 160°C fan, 180°C, 390°F, Gas 4. Line and grease a 22.5 cm (10 inch) tin

Soak dried fruit in wine or juice for 2 hours or overnight if possible.

Mix the sugar, oil, eggs and the g/f flour

Add dried and fresh fruit, remaining soaking liquid, chick pea flour, and the spice

Stir in the nuts. The batter will be runny but don’t worry – it needs to be otherwise the cake is too dry.

Bake in a slow oven for 2 hours (covering top if necessary) if it starts to colour too much

Prick with a tooth pick and pour on the rum or brandy.

Cool on a cake rack, when cool put away to mature for a week or two, serve plain or dusted with icing sugar

Gluten Free Tipsy Fresh & Dried Fruit Cake