In repsonse to a query, I today trialled a gluten free boiled fruit cake. It is virtually indistinguishable from the cake made from wheat flour. You could use it as a fruit pudding for one meal and then eat the rest sliced as a cake.
If you don’t want to include the alcohol, just substitute fruit juice or the same amount of extra water.
Gluten Free Boiled Fruit Cake
If you need to be dairy free, substitute one of the dairy free margarines for the butter in tis recipe.
375g mixed dried fruit
1 cup sugar
125g butter, diced
1 cup water
¼ cup whisky, brandy or sherry
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon bicarbonate of soda
3 eggs, whisked
1 cup gluten free plain flour
1 cup gluten free self raising flour
Grease a 20cm round, deep sided cake tin and line base with baking paper, grease again.
Place the dried fruit, sugar, butter, water, whisky, cinnamon, nutmeg and bicarbonate of soda in a medium saucepan and bring to the boil. Reduce heat to a bare simmer and cook for one minute.
Remove from heat and allow to cool. Mix in the eggs and fold in the combined flours. Pour into prepared tin and bake at 150°C for 1¼ hours or until a metal skewer inserted into the centre comes out clean.
Allow cake to cool in tin, then turn out and store in an airtight container.