Fruitcake

5
Average: 5 (1 vote)
(1 vote)
Fruitcake
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation

Healthy, because

Even smarter

Walnuts help to stay relaxed during stress, the nerve-strengthening B vitamins and the mineral magnesium are responsible. They are also a good source of melatonin, a hormone that helps us fall asleep. The raisins also provide us with B vitamins that strengthen our nerves. The gluten-free fruit cake is therefore real nerve food.

Unfortunately, wheat flour cannot be replaced 1:1 by gluten-free flour, but you can still bake great gluten-free cakes with simple tricks. For example, if you sieve your gluten-free flour, the cake will become looser. If you don't want to use a ready-made flour mix, then always mix different gluten-free flours. For the 200 grams of flour mix used here, you can also use 80 grams of rice starch, 60 grams of hemp flour, 50 grams of potato flour, 10 grams of teff flour, 1 teaspoon of psyllium husks (ground) and 0.5 teaspoon of guar gum
. You can find more gluten-free recipes and information about various gluten-free flours here.

Author of this recipe:

Ingredients

for
1
Ingredients
200 grams
200 grams
4
organic Lemons (peel)
2 tablespoons
100 grams
finely chopped Walnuts
300 grams
3 teaspoons
200 grams
Raisins (soaked in warm water)
5 tablespoons
Milk (depending on strength of the dough)
Butter (for the mold)

Preparation steps

1.

Cream butter with sugar until fluffy, then add eggs and beat another 2 minutes. Continue stirring and add lemon peel and rum. Mix flour with baking powder and add to butter mixture. Add well-drained raisins and walnuts and add milk as needed.

2.

Grease a loaf tin with butter and pour in batter. Preheat oven to 200°C (fan oven 180°C) (approximately 400°F). Place pan in oven and bake until golden brown for about 40 minutes. Remove from pan, let cool and serve sprinkled with powdered sugar.