Gluten-free Iced Fruit Cake
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Difficulty:
moderate
Difficulty
Preparation:
4 h. 20 min.
Preparation
Ingredients
for
1
- For the cake
- 3 cups mixed Dried Fruit (sultanas, raisins, currants)
- 9 ozs ready to eat Prune (quartered)
- ¾ cup Candied cherry (chopped)
- ⅔ cup dark Rum
- 1 unwaxed Orange (finely grated zest and juice)
- 1 cup butter
- ¾ cup light brown sugar
- 4 large eggs
- 2 cups gluten-free all purpose flour
- 1 pinch salt
- 2 tsps ground mixed spice
- 0.333 cup Almond flour
- ¾ cup chopped almonds
- For the icing
- 3 egg whites
- 5 cups powdered sugar
- 1 tsp Glycerin
Preparation steps
1.
For the cake: heat the oven to 150°C (130° fan) | 300°F | gas 2. Grease a 20 cm | 8" round deep cake tin and line the base and sides with non-stick baking paper.
2.
Put the dried fruit, cherries, rum, orange zest and juice into a large pan. Bring to the boil, then simmer gently for 15 minutes. Remove from the heat and cool.
3.
Beat the butter and sugar together until light. Beat in the eggs, one at a time.
4.
Fold in the flour, salt, mixed spice and ground almonds and mix gently until well combined. Stir in the fruit mixture and chopped almonds.
5.
Spoon into the tin and level the surface. Bake for 3 - 3.5 hours until a skewer inserted into the centre comes out clean. If the top is browning too quickly, cover with a double thickness of non-stick baking paper.
6.
Cool in the tin for 30 minutes, then place on a wire rack to cool completely. Discard the baking paper and re-wrap in baking paper and foil. Keep in an airtight tin for up to 2 months.
7.
For the icing: whisk the egg whites lightly until frothy. Gradually sift in the icing sugar and whisk until stiff peaks form. Stir in the glycerine.
8.
Spread the icing all over the cake and leave to set overnight.
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