This recipe is being shared with permission from Mike at the Gluten Free Store in Auckland. We have been customers with them for the past 10 years, and I can't recommend them enough, you can find them at: www.glutenfreestore.co.nz
Place the DF Spread (or butter), brown sugar and golden syrup into a large saucepan, and gently melt together over a low heat.
Add the mixed fruit and stir until mixture comes to the boil.
Add the lemon/orange zest and juice, salt, spices, almonds and the alcohol of choice, stirring constantly, simmering for 10 minutes.
Stir in the 1 Tablespoon of GF Plain Flour and mix well. Remove from heat and leave to cool completely.
When cold - preheat oven to 160oC. Line the base and sides of a 20-22cm round cake tin with a double layer of baking paper.
Mix the remaining flour, baking powder, baking soda, and xanthan gum together.
In a separate bowl beat the eggs together.
Alternately, add the eggs and the flour to the fruit and mix.
Spoon into the prepared tin and smooth the top.
Bake at 160oC for 30 minutes, then reduce the oven temperature to 120oC and bake for a further 3-3.5 hours.
Remove from the oven and leave to cool in the tin on a wire rack.
When cold, store in an airtight container.
Ingredients
Directions
Place the DF Spread (or butter), brown sugar and golden syrup into a large saucepan, and gently melt together over a low heat.
Add the mixed fruit and stir until mixture comes to the boil.
Add the lemon/orange zest and juice, salt, spices, almonds and the alcohol of choice, stirring constantly, simmering for 10 minutes.
Stir in the 1 Tablespoon of GF Plain Flour and mix well. Remove from heat and leave to cool completely.
When cold - preheat oven to 160oC. Line the base and sides of a 20-22cm round cake tin with a double layer of baking paper.
Mix the remaining flour, baking powder, baking soda, and xanthan gum together.
In a separate bowl beat the eggs together.
Alternately, add the eggs and the flour to the fruit and mix.
Spoon into the prepared tin and smooth the top.
Bake at 160oC for 30 minutes, then reduce the oven temperature to 120oC and bake for a further 3-3.5 hours.
Remove from the oven and leave to cool in the tin on a wire rack.
When cold, store in an airtight container.
