Name: Fruit cakes
Cook time: 90 min
Total time: 90 min
Ingredients: 1 1/2 cup (240g) sultanas; 1 cup (170g) raisins, chopped coarsely; 1 cup (160g) dried currants; 2 tablespoon mixed peel, finely chopped; 1/3 cup (75g) glacé pineapple, coarsely chopped; 185 gram dairy-free spread; 3/4 cup (165g) firmly packed brown sugar; 1/3 cup (80ml) brandy; 1/3 cup (80ml) water; 3 eggs; 3/4 cup (135g) rice flour; 3/4 cup (90g) soya flour; 3 teaspoon gluten-free baking powder; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 1/2 teaspoon ground clove; 18 green glacé cherries, halved; 3 slice glacé pineapple, cut into wedges

Fruit cakes

For a gift-giving idea, spray a bamboo steamer (available from Asian food stores) with silver spray, line with tissue and fill with little cakes. Wrap it completely in cellophane and tie with a ribbon. Substitute brandy for Irish whiskey, if you like.

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Makes 6 Item

Cook

1H 30M

Ingredients

1 1/2 cup (240g) sultanas

1 cup (170g) raisins, chopped coarsely

1 cup (160g) dried currants

2 tablespoon mixed peel, finely chopped

1/3 cup (75g) glacé pineapple, coarsely chopped

185 gram dairy-free spread

3/4 cup (165g) firmly packed brown sugar

1/3 cup (80ml) brandy

1/3 cup (80ml) water

3 eggs

3/4 cup (135g) rice flour

3/4 cup (90g) soya flour

3 teaspoon gluten-free baking powder

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground clove

18 green glacé cherries, halved

3 slice glacé pineapple, cut into wedges

Method

1.Line six 9cm-round cake pans with two thicknesses of baking paper, extending paper 5cm above side.

2.Stir sultanas, raisins, currants, peel, chopped pineapple, dairy-free spread, sugar, brandy and the water in medium saucepan over medium heat until spread is melted and sugar is dissolved, bring to the boil. Remove from heat, transfer to large heatproof bowl. Cool.

3.Preheat oven to 150°C (130°C fan-forced).

4.Stir eggs into fruit mixture then sifted dry ingredients. Divide mixture among pans, decorate with cherries and pineapple wedges.

5.Bake cakes about 1 hour 10 minutes. Cover hot cakes with foil, cool in pans overnight.

This recipe is gluten-free, wheat-free, yeast-free, dairy-free and nut-free. When buying glacé fruit check the ingredients label for signs of glucose made from wheat’ glacé fruit is available without glucose, making it gluten-free and wheat-free.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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