Ingredients for Gluten Free Boiled Fruit Cake
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How to Make Gluten Free Boiled Fruit Cake
- Preheat oven to 175°C (350°F).
- In a large saucepan, combine 170g (6oz) butter, 1 tsp ground cinnamon, 1/2 tsp ground cloves, 1/2 tsp ground nutmeg, 250g (9oz) mixed dried fruit (raisins, currants, sultanas), 1 tsp bicarbonate of soda, 1 grated apple (about 100g), 125ml (1/2 cup) water, and 200g (7oz) granulated sugar.
- Bring the mixture to a rolling boil over medium heat, stirring constantly.
- Boil for exactly two minutes, stirring continuously to prevent burning.
- Remove from heat and let the mixture cool slightly (about 10-15 minutes).
- In a separate bowl, sift together 170g (6oz) gluten-free self-raising flour and 1/2 tsp salt.
- Gently fold the dry ingredients into the cooled fruit mixture until just combined. Do not overmix.
- Pour the batter into a greased and floured 20cm (8-inch) round cake tin.
- Bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool completely in the tin before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
45g
Fat
17g
Carbs
12g
