My favourite fruit cake is the boiled fruit cake. I love it for its rich colour and overall moistness. Saying that I have found two fruit cake recipes using packet mixes which are well worth the baking effort, which I also include below.
1. The Boiled Fruit Cake is an oldie but a goodie and it converts well to gluten free.
375 g mixed fruit
1 cup sugar
1 cup water
1/2 teaspoon cinnamon
1/2 teaspoon mixed spice
1/2 teaspoon salt
180 g butter or margarine
1 cup gluten free SR flour
1/2 cup gluten free plain flour
1/2 cup almond meal
2 level teaspoons baking soda
1 dessert spoon hot water
1 tablespoon rum
1. Place mixed fruit, sugar, water, spice, salt and butter in saucepan.
2. Allow to boil for ten minutes.
3. Allow to cool.
4. Beat egg and add to cooled mixture.
5. Fold in sifted flours and almond meal, dissolved soda and rum.
6. Mix well together then pour into a prepared cake tin. For lunch boxes I use muffin tins lined with paper cases as the cake holds together better for the lunch box. Adjust cooking time accordingly.
7. Bake in slow to moderate oven for 1 1/2 hours for cake.
This recipe was featured in the latest yum.com online magazine. I think my oven was the problem as the cake was a little dry. The process of soaking fruit then coating fruit with bread mix ensured that the fruit did not sink but is distributed throughout the cake. The recipe also gives you some suggestions if you wish to bake a bigger or smaller cake. Thank you Decadent Alternatives.
3. Boiled Fruit Cake and Christmas Cake
375 g mixed dried fruit
60 g margarine
200 ml boiling water
1 packet Basco Gluten Free Butter Cake Mix
2 eggs lightly beaten
1 teaspoon vanilla extract
pinch ground cinnamon
Preheat oven to 180C (fan forced 160C). Grease a 20 cm square cake pan and line with baking paper. (10 muffin papers)
In a medium saucepan, combine dried fruit, margarine and boiling water. Bring to boil and simmer for 5 minutes. Take off heat, stir and allow to stand for 5 minutes to cool.
In a bowl, empty contents of Basco cake mix sachet together with cinnamon, eggs and vanilla. Mix to combine.
Add fruit mixture to cake batter and beat with a wooden spoon until combined. Spread mixture into prepared pan and bake for 40 – 45 minutes. Alternatively, divide mixture into 10 muffin cases and bake for 20 – 25 minutes. Insert a skewer to test when cake is cooked. For cake, allow to stand for 10 minutes before gently turning out onto a wire rack to cook.
From “The Australian Coeliac” and Joy Williams – Gold Coast.