Best Not Bettys Gluten Free Boiled Fruit Cake Recipes
GLUTEN FREE BOILED FRUIT CAKE
This is a gluten free variation of a recipe from "My Daily Dinner Cookery Book", which cost my mother three shillings, or $AUD0.30 many years ago.
Provided by eileenray
Categories Dessert
Time 1h20m
Yield 1 large cake, 20 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 206.2, Fat 6.4, SaturatedFat 3.5, Cholesterol 45.1, Sodium 180, Carbohydrate 36.2, Fiber 2.9, Sugar 11.3, Protein 3.1
NOT BETTY'S GLUTEN FREE BOILED FRUIT CAKE
From Recipes + magazine. Loaded with fruit. Written straight from the page.
Provided by Betty Bramanis
Categories Cakes
Time 2h25m
Number Of Ingredients 14
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.
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