A fruit cake everyone will enjoy.
Ingredients
- 100 g pitted dates
- 150 g raisins
- 150 g currants
- 100 g dried cranberries
- 100 g mixed peel
- 200 g brown sugar
- 1 orange zest only
- 1/2 tsp salt
- 300 g unsalted butter
- 100 g water
- 90 g brandy
- 300 g gluten-free all-purpose flour mix
- 150 g pecans
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 80 g glace cherries
- 5 eggs
- 1/4 cup pure icing sugar for dusting
Method
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Step 1Place dates, raisins, currants, cranberries, mixed peel, sugar, orange zest, salt, butter and water into mixing bowl and cook10 min / 100 degrees / reverse / speed soft . Transfer into a large bowl.
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Step 2Place a separate bowl onto mixing bowl lid and weigh brandy into bowl. Add brandy to fruit mixture, stir to combine and set aside to macerate for 4 hours. Clean and dry mixing bowl.
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Step 3Preheat oven to 130°C. Double line a square cake tin (20 cm) with baking paper and set aside.
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Step 4Place flour mix, nuts, spices and cherries into mixing bowl and mix 5 sec / reverse / speed 2. Transfer into large bowl with fruit mixture.
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Step 5Place eggs into mixing bowl and mix 5 sec/speed 6. Transfer into large bowl with flour and fruit mixture. Stir well until all ingredients are incorporated.
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Step 6Transfer into prepared cake tin and smooth top with aid of spatula. Bake for 2½-3 hours (130°C), or until a wooden skewer inserted into the centre of the cake comes out clean. Allow cake to cool in tin for 10 minutes, then turn out onto a wire rack to cool completely. When cake is cool, wrap in aluminium foil until ready to serve (see Tips). Dust with icing sugar or decorate as desired.
Recipe Notes
You can replace the square cake tin with a round cake tin (20 cm),
if desired.
You can store this cake for up to 1 month wrapped in aluminium foil; sprinkle with 2 tablespoons brandy once a week.
This recipe was created by Thermomix.
Recipe Reviews (1)
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