Gluten Free, Dairy Free Festive Iced Fruit Cake
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Difficulty:
moderate
Difficulty
Preparation:
4 h. 45 min.
Preparation
ready in 1 d 16 h. 45 min.
Ready in
Ingredients
for
1
- For the cake
- 1 ⅔ cups raisins
- 1 ⅔ cups Golden raisins
- 1 cup dried Cranberry
- 1 cup Candied cherry (scant)
- ⅞ cup Brandy (or apple juice)
- 1 cup chopped almonds
- 0.333 cup Almond flour
- 1 cup dairy-free margarine (scant)
- 1 ¼ cups dark brown sugar
- 4 eggs (beaten)
- 1 cup gluten-free all purpose flour (scant)
- To decorate
- 4 Tbsps Apricot Jam
- 1 Tbsp water
- 3 ½ cups yellow Marzipan
- powdered sugar
- 3 ½ cups white Sugar paste
- For the Christmas tree
- ½ cup red Sugar paste
- powdered sugar
Preparation steps
1.
For the cake: soak the fruits in the brandy or juice overnight.
2.
Heat the oven to 150°C (130° fan) 300°F gas 2. Grease a 20cm|8" round deep cake tin and line the base and sides with non-stick baking paper.
3.
Beat together the margarine and sugar until light. Gradually beat in the eggs, adding a little flour each time.
4.
Add the almonds and remaining flour. Add the soaked fruit and mix well.
5.
Spoon into the tin and level the surface. Bake for 3- 3 1/2 hours until a skewer inserted into the centre comes out clean. If the top is browning too quickly, cover with a double thickness of non-stick baking paper.
6.
Cool in the tin for 30 minutes, then place on a wire rack to cool completely. Discard the baking paper and re-wrap in baking paper and foil. Keep in an airtight tin for up to 2 months.
7.
To decorate: heat together the apricot jam and water until the jam has melted, then press through a sieve into a bowl.
8.
Brush the cake with the glaze.
9.
Roll out the marzipan on a surface dusted with icing sugar into a 30cm|12" round and lay over the cake, smoothing and pressing lightly to fit over the top and sides. Trim off any excess. Stand uncovered in a dry place for 24 hours. Reserve a little marzipan for the star on the cake.
10.
Repeat the process with the sugarpaste and cover the cake. Reserve a little sugarpaste for the snowflakes on the cake.
11.
Using a snowflake cutter, cut out small snowflakes and attach to the top of the cake with a dab of water.
12.
For the Christmas tree: roll out the red sugarpaste on a surface dusted with icing sugar. Using a stencil or patterned plunge cutter, cut out the tree shape.
13.
Carefully place on the cake, attaching with a little water.
14.
Using a small star cutter, cut out a star from the marzipan and attach to the top of the tree with a dab of jam. Leave to dry.
