Gluten Free Boiled Fruit Cake Recipes

Steps:

• 1. Place butter, spices, fruit, bicarbonate soda, apple, water and sugar in a saucepan and bring to the boil.
• 2. Boil for two minutes.
• 3. Cool a little.
• 4. Sift dry ingredients.
• 5. Mix in the rest of the ingredients.
• 6. Bake at 175C for 50-60 minutes.

Steps:

• Heat the oven to 160C/140C fan/gas 3. Butter and line a 900g loaf tin with baking parchment. Melt the sugar, butter and 225ml water in a large saucepan. Once melted, add the raisins, sultanas, currants and mixed peel. Bring to a gentle boil, and stirring occasionally, cook until reduced and softened, around 10-15 mins. Remove from the heat and leave to cool to room temperature.
• Tip the flour, mixed spice, bicarbonate of soda and a pinch of salt into a large bowl. Add the cooled fruit mixture and stir, then add the eggs and mix to combine. Bake for 45-55 mins until dark brown and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. Cut into slices to serve.

Steps:

• 1. In a medium bowl, place the dried fruit, ginger and drained pineapple (reserve 3/4 cup of juice for later) mix and cover. Stand overnight.
• 2. The next day: In a saucepan, place the fruit, tea, butter and sugar. Bring to the boil and remove from the heat. Mix in the bicarb with the boiling water and and stir through. Cool the mixture.
• 3. Pre-heat oven to 320oF/160oC and well grease and line an 8 inch (20 cm) square cake tin.
• 4. To the now cooled mixture, add the eggs, reserved pineapple juice and sifted flour, spices and baking powder. Stir well.
• 5. Gently pour into the prepared tin. Bake for 90 minutes or until a skewer comes out clean. Cool cake COMPLETELY in the tin.
• 6. Once cold, remove cake from tin and wrap in aluminum foil and store in an air tight container for up to 2 weeks. To serve, slice as needed and return to the foil and well seal.

Steps:

• Put raisins, golden raisins, cranberries, and cherries in a bowl. Pour rum and orange juice over the dried fruit. Set aside.
• Preheat the oven to 325 degrees F (165 degrees C). Butter a loaf pan.
• Whisk brown rice flour, almond meal, potato and tapioca starches, cinnamon, nutmeg, cloves, cardamom, and ginger together in a bowl. Set aside 3 tablespoons of this mixture. Add baking powder to the larger portion; mix well.
• Combine orange zest, dates, figs, and 1/4 cup candied fruit in a bowl. Sprinkle in 2 tablespoons of the reserved flour mixture and toss to coat.
• Beat butter and sugar together with an electric mixer until creamy. Mix in vanilla. Add eggs one by one, beating after each addition. Mix in applesauce.
• Drain the dried fruit, reserving the soaking liquid. Add drained fruit to the fig mixture and toss with remaining 1 tablespoon reserved flour mixture.
• Mix soaking liquid into the butter mixture. Gradually add flour, stirring just until combined; do not overmix. Fold in hazelnuts, walnut halves, and pecan halves.
• Pour batter into the prepared loaf pan. Decorate the top with almonds and candied fruit slices.
• Bake in the preheated oven for 1 hour. Reduce oven temperature to 290 degrees F (145 degrees C). Continue baking until browned on top and a toothpick inserted into the center comes out clean, about 30 minutes more.
• Remove from oven and let cool for at least 15 minutes before removing from pan. Brush cherry brandy on top. Let cake rest 24 hours for best results.