CHRISTMAS FRUIT CAKE
PREP + COOK TIME 3 HOURS (+ COOLING)
SERVES 12
dairy−free spread, for greasing
1kg mixed dried fruit
½ cup (125ml) sweet sherry
250g dairy−free spread
1¼ cups (250g) firmly packed
brown sugar
½ cup (125ml) soy milk
1¼ cups (170g) gluten−free
plain flour
1 cup (65g) baby rice cereal
½ cup (75g) pure corn maize
(gluten−free) cornflour
½ teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
3 eggs, beaten lightly
1 Preheat oven to 150°C/130°C fan.
Grease a deep 20cm round cake pan
with dairy−free spread; line base
and side with three layers of baking
paper, extending paper 5cm above
the side.
2 Combine fruit and half the sherry
in a large bowl.
3 Stir dairy−free spread, sugar and
soy milk in a medium saucepan over
low heat for 2 minutes or until sugar
dissolves and spread is melted; pour
over fruit mixture. Stir sifted dry
ingredients into fruit mixture, in two
batches, until combined. Stir in egg.
4 Spread mixture evenly into pan.
Tap pan firmly on the bench to settle
the mixture; smooth the surface.
5 Bake cake for 2½ hours or until
cooked when tested. (Insert the blade
of a sharp−pointed knife gently
through the centre of the cake to the
bottom of the pan. Gently withdrawCOOK’S
NOTES
Replace the sherry with
orange juice, if you prefer.
The cake can be made up
to 2 weeks ahead; store in
an airtight container in the
fridge, or freeze for
up to 3 months.the knife – there should be no
uncooked mixture on the blade.)
If necessary, cover the cake with
foil during cooking to prevent
over−browning.
6 Brush hot cake with remaining
sherry. Cover hot cake with foil;
cool in pan overnight.96