Gluten Free, Dairy Free, Vegan Candied Fruit Loaf
1 hr 30 min.
- 1 cup water
- ¾ cup sugar
- ½ cup vegan Margarine
- 2 cups mixed Fruit (dried apricots, raisins, sultanas, glace cherries)
- 1 eating Apple
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1 cup gluten-free all purpose flour
- 1 cup gluten-free self-rising flour
- ½ tsp xanthan gum
Heat the oven to 170°C (150° fan) 325°F gas 3. Grease a 900g|2lb loaf tin and line the base with non-stick baking paper.
Put the water, sugar, margarine and mixed fruit in a large pan. If using larger fruit like apricots and glace (candied) cherries, chop them first.
Grate the apple into the pan with a coarse microplane grater.
Heat, stirring until boiling. Boil for 5 minutes stirring all the time. Remove from the heat and cool for 5 minutes.
Add the cinnamon and bicarbonate of soda to the pan and stir well - the mixture will fizz and bubble.
Sift the flours and xanthan gum into a mixing bowl. Pour the wet ingredients into the flour and mix well.
Pour into the tin and bake for about 1 hour. Check it's cooked by pressing on the top of the loaf - if it bounces back it is ready. Cool in the tin for 15 minutes, then place on a wire rack to cool completely.
To decorate: sift the icing sugar into a bowl and beat in just enough water to make a smooth, thin icing. Pour over the cake, allowing it to run down the sides and decorate with silver baubles.