Gluten Free Recipes

Dark Fruit Cake using Valley Kitchen All-Purpose Flour Blend

Ingredients

Yield: 4 cakes

2 Cups (500 ml) Currants

4 Cups (1000 ml) Raisins, Seedless

1/4 lb (60 g) Almonds, Blanched and Chopped

1/4 Cup (60 ml) Orange Zest

1 1/2 Cup (375 ml) Candied Mixed Peel

1 1/2 Cup (375 ml) Candied Red Cherries, Quartered

1 1/2 Cup (375 ml) Candied Green Cherries, Quartered

1/4 Cup (60 ml) Gluten Free All-Purpose Flour Blend (Natural Alternative)

1 1/3 Cup (335 ml) Butter

1 Cup (250 ml) Dark Brown Sugar

5 Eggs, Large

1/2 Cup (125 ml) Molasses

1/2 Cup (125 ml) Strawberry Jam

1/2 Cup Brandy (Optional)

2 tsp (10 ml) Vanilla Extract

1 tsp (5 ml) Almond Extract

1 tsp (5 ml) Mace

1 1/2 (7.5 ml) Nutmeg

1 Tbsp (15 ml) Cloves

1 Tbsp (15 ml) Cinnamon

1 Tbsp (15 ml) Allspice

1 tsp (5 ml) Baking Soda

2 tsp (10 ml) Water

2 Cups (500 ml) Gluten Free Multi-Purpose Flour Blend (Natural Alternative)

 

Directions

1) Line 4 loaf pans with parchment paper.

2) Prepare and mix the fruit and almonds. Dust with 60 ml of flour blend.

3) Cream the butter and sugar. Add the eggs, one at a time.

4) Mix in the molasses, jam, brandy and extracts.

5) Add the spices and mix to blend.

6) Combine the baking soda and water. Stir into the batter.

7) Add the flour blend and mix to combine.

8) Stir in the fruit.

9) Divide the batter among the 4 pans.

10) Place in a steamer and steam for 2 hours at 275 degrees Fahrenheit.

11) Remove from the steamer and bake at 275 degrees Fahrenheit for 40 minutes.

12) Cool in the pans.

13) Remove from the pans and wrap in cheese cloth. Sprinkle with additional brandy, as desired, and store in a glass, ceramic or stainless steel container several weeks.