Phil Vickery's Gluten Free Moist Fruit Cake
Over a year ago
17,610 views
Ingredients
- 450g mmixed dry fruit
- 50g natural glace cherries, chopped
- 225g unsalted butter, cut in to cubes
- 250g caster sugar
- 2 large eggs, beaten
- 2tbsp black treacle
- 290g gluten free flour mix
- 1 ½ tsp bicarbonate of soda
- 1 ½ tsp cream of tartar
- 1tsp xanthan gum
- 2tsp mixed spice (check that it is gluten free)
- melted butter and gluten free flour to prepare tin
Accompaniment
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Method
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1
Place the fruit, butter, sugar and 200ml cold water in a stainless steel pan and bring to the boil, stirring. Boil for 5 minutes, stirring occasionally. Cover and set aside until cold.
Preheat the oven to 180¯C/350¯F/gas mark 4. Line a 23cm round, 8cm deep, springform cake tin with a layer of baking parchment, brush with melted butter and then dust with a little gluten-free flour.
Place the cold fruit mixture in a large bowl. Add the remaining ingredients and mix well. Spoon the mixture into the prepared tin.
Cook until well risen and dark brown, about 1 hour, but don’t be tempted to open the oven door too much or the cake will sink in the centre.
Remove from the oven and cool completely. Wrapped in foil the cake will keep for up to 1 week.
Chef's Tips
The secret to a nice, moist fruit cake is to soak the dried fruit before cooking. Here the fruit is boiled, then left to cool and plumped up until it is nice and juicy. If you use dried fruit in a cake the end result can be dry, due to the fruit rehydrating itself once cooked and soaking up all the moisture from the end product. Soaking is always best, especially with Christmas cakes! This cake is also very nice served with vanilla ice cream as a dessert.
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