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 .....
Weigh and measure the given dry ingredient
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
Lightly hand mix the shortening and other
(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 the dry ingredients into the soaked fruit
With a wooden spoon fold the dry
ingredients through the fruit.
Add the creamed mix and beaten eggs
Turn the mixture carefully to distribute
Place the mixture in the prepared tin and
decorate top if desired
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
It will be slice well with
an electric knife.
Don't refrigerate the cake as this will prevent maturing
causing a crumbly cake