Saturday, October 30, 2010

Gluten Free Fruitcakes

Is there such a thing?? lol

The last couple of years I have been going by my very old recipe for dark fruit cake, but changing the flours to gluten free flour mixes or sometimes spelt. I can use spelt flour on occasion just not for everything.

I have been working on my shopping list for foods, and got to thinking of making a search for gluten free fruitcakes-wow!! quite a selection actually.

from Whole Foods Market I like this one shares several links to recipes

Rum Dried Fruit Cake here

This recipe is real different, uses polenta for the flour

This is a nice one too, also a little different:

Fruit Cake


1 kg mixed fruit
125g (4oz) butter
4 eggs, beaten
1 dessertspoon Parisian essence (brown coloring, optional)
440g (14oz) unsweetened crushed pineapple
125g (4oz) almonds
1 teaspoon pre-gel starch OR xanthan gum OR guar gum
1 teaspoon cream of tartar
1 teaspoon bicarbonate of soda
1 cup bought gluten-free flour OR � soya, � rice and � potato flour
1 tablespoon nutmeg
1 tablespoon mixed spice
1 tablespoon Amaretto liqueur*
1 tablespoon Cointreau*
* liquor optional


Cook the fruit and liqueurs on HIGH for five minutes in the microwave. (Joanna cunningly uses a round glass dish about eight inches wide and four inches deep -- 20x10cm -- and also cooks the cake in it.)

Add the butter and spices. Tip this mixture into a large basin and stir in the rest of the ingredients.

Line the glass dish with baking paper, pour in the ingredients, cook on HIGH for 15 minutes, elevating the dish while cooking, for example by sitting it on a small upturned china dish.

Test with a skewer. (When the skewer comes out clean, the cake is cooked.)

Allow the cake to cool before removing from the container. You can simply remove the baking paper and the put the cake back in the dish it was cooked in, put the lid on and store in the fridge. How's that for simplicity!

from here


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