COOKING CLASS

RICH FRUIT CAKE

LOLA'S CHRISTMAS OR SPECIAL FRUIT CAKE

This cooking class is to teach you methods that will make your gluten free cookery successful,

if you wish to purchase the 'Step By Step' Recipe sheets go to the links above for more information.

If you need utensils or ingredients we can mail them to you, see the links above.

 

Prepare the fruit

Weigh the fruit and nuts and chop any large pieces, sift in spices, add spirit,

mix lightly to distribute the spices,cover and leave overnight

Next Day .....

 

weighflour

Weigh and measure the given dry ingredient

 

placeinbag

Place the dry ingredients in a plastic bag, give them a good shake to mix well.

Mixing well here eliminates the need for over mixing later

 

Grease and line a heavy deep cake pan with margarine
and brown paper

 

cream

Lightly hand mix the shortening and other
given ingredients

 

WATCHPOINT !

(Do not use a mixer as this
will overmix your cake and
cause the fruit to sink)

 

Using a wire whisk lightly whisk the eggs

 

sift

Sift the dry ingredients into the soaked fruit

flourthroughfruit
With a wooden spoon fold the dry
ingredients through the fruit.

 

woodenspoon
Add the creamed mix and beaten eggs
Turn the mixture carefully to distribute
the ingredients

 

decorate
Place the mixture in the prepared tin and
decorate top if desired

 

inoven
Bake for one hour @ 160C
and then reduce the oven temperature
to 150C for the given time,

 

If using a fruit topping cover the cake pan with a thick piece of
cardboard to prevent drying.

 

 

Cool in the tin and for a glazed finish, brush with a gelatine mix of 1 tbsp.

water and 1 tsp of gelatine with 2 tsp. sugar, heat until clear and brush on fruit.

 

It is best to leave the cake
3-4 weeks to mature
before cutting.

 

slicescake

It will be slice well with an electric knife.
Don't refrigerate the cake as this will prevent maturing
causing a crumbly cake