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| fruit cake - |
The simplest recipes are sometimes the best and this is no exception. Gluten-free beer is easy to find now in the big supermarkets and taste very good. I smothered my thick slices in lactofree butter spread and my friends had goats butter or Pure sunflower spread and all were delicious. Brilliant with a cuppa, in a lunch box or picnic but ideal for festive entertaining as you can wrap it up tightly in clingfilm once it is cold and firm and store it for up to 6 weeks. However, my loaf was gobbled up on the day of baking,still warm a pungent with Ale and spices!Grease and line a standard non stick loaf tin. Preheat the oven to 140C or 120Cfan.
You need to mix 390g mixed dried fruit with a 500ml bottle of normal or gluten free beer in a saucepan. Bring to the boil, and simmer until reduced by half. Turn off the heat and let the fruit absorb the Beer.
Mix 100g soft dark brown sugar, 2 heaped teaspoons mixed spice, 1 of ground cinnamon and a generous grating of nutmeg into the boiled fruit mixture.
Mix in 185g Doves Farm gluten-free self raising flour blend #GF
or for those can manage it on a wheat-free regime: 85g of the above flour and 100g organic spelt flour
or 85g self-raising flour and 100g wholemeal self-raising flour, preferably organic
Lastly, mix in 2 large beaten eggs, free-range preferably.
Pour the mixture into the prepared tin and bake for 1 1/4 hrs until risen, well browned and firm to the touch.
Remove from the oven and cover with a tea-towel to ensure it stays moist. Store until needed.
