Women's Weekly Food

GLUTEN-FREECHRISTMAS FRUIT CAKEPREP + COOK TIME3 HOURS (+ COOLING)SERVES 12``````1kg mixed dried fruit½ cup(125ml) sweet sherry250g dairy-free spread½ cup (125ml) soy milk1¼ cups (250g) firmly packedbrown sugar1¼ cups(170g) gluten-free plain flour1 cup (65g) gluten−freebaby rice cereal½ cup (75g) gluten−free cornflour½ teaspoon bicarbonate of soda1 teaspoon ground cinnamon3 eggs, beaten lightly``````1 Preheat oven to150°C/130°Cfan. Grease a deep 20cm round cakepan. Line base and side with 3 layersof baking paper, extending paper5cm above the side.``````2 Combine mixed fruit and ¼ cupof the sherry in a large bowl.3 Combine dairy-free spread, milkand sugar in a medium saucepan.Cook, stirring, over low heat untilsugar dissolves and spread melts.Pour over fruit mixture.4 Stir sifted dry ingredients intothe fruit mixture, in two batches,until combined. Add the eggs,stirring until combined.5 Spread mixture evenly intopan. Bake for 2½ hours or untilcooked when tested with a skewer.(If cake is over−browning, cover withfoil during cooking.) Brush hot cakewith remaining sherry.Cover with foil, then wrapin a clean towel. Coolcake in pan overnight.“This cake makes a perfect git for anyone wih agluten or dairy intolerance. Leave whole or dividemixture into smaler cake pans for individualgits. Can be made ahead, so get baking! ”Louise Patniotis, Food Studio ManagerCOOK’SNOTESGLUTEN-FREECHRISTMASFRUIT CAKECake can be made up to2 weeks ahead. Store in thefridge in an airtight container,or freeze for up to 3 months.Lifestyle Gluten-Free