Fruit and Nut Loaf for Celiacs

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Fruit and Nut Loaf for Celiacs
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Difficulty:
easy
Difficulty
Preparation:
2 h. 45 min.
Preparation
ready in 14 h. 45 min.
Ready in
Calories:
587
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie587 kcal(28 %)
Protein7.5 g(8 %)
Fat17.96 g(15 %)
Carbohydrates99.34 g(66 %)
Sugar added36.33 g(145 %)
Roughage3.25 g(11 %)
Vitamin A111.09 mg(13,886 %)
Vitamin D0.5 μg(3 %)
Vitamin E5.6 mg(47 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.35 mg(32 %)
Niacin2.44 mg(20 %)
Vitamin B₆0.03 mg(2 %)
Folate50.54 μg(17 %)
Pantothenic acid0.13 mg(2 %)
Biotin11.2 μg(25 %)
Vitamin B₁₂0.33 μg(11 %)
Vitamin C0.71 mg(1 %)
Potassium352.72 mg(9 %)
Calcium145.15 mg(15 %)
Magnesium51.66 mg(17 %)
Iron2.3 mg(15 %)
Iodine15 μg(8 %)
Zinc0.68 mg(9 %)
Saturated fatty acids5.81 g
Cholesterol64.1 mg
Author of this recipe:

Ingredients

for
1
For the cake
cup
Golden raisins
0.333 cup
chopped Candied peel
1 ½ cups
Candied cherry (quartered)
1.333 cups
¼ cup
½ cup
1 cup
1 pinch
1 pinch
grated Nutmeg
1 teaspoon
3
eggs (beaten)
1 ½ cups
gluten-free self-rising flour
1 ½ cups
blanched almonds (chopped)
For the icing
2 cups
3 tablespoons

Preparation steps

1.
For the cake: Place all the fruits in a bowl with the sherry, stir well, cover and leave to stand overnight.
2.
Heat the oven to 160°C (140° fan) 325°F gas 3. Grease a 1 kg loaf tin and line the base with non-stick baking paper.
3.
Beat the butter with the sugar, salt and spices in a mixing bowl until light and creamy, then gradually beat in the eggs.
4.
Gently fold in the flour, followed by the soaked fruits and almonds, stirring well.
5.
Spoon into the tin and bake for 2-2 1/4 hours until cooked through. Leave to cool in the tin.
6.
For the icing: mix the royal icing sugar with a little water, adding a little at a time, until it is thick and smooth.
7.
Spread the icing on top of the cake, allowing it to run down the sides. Leave to set.