So Sorry, BUT I JUST HAD TO DO IT

Gluten Free Fruit Cake Recipe

Jemma Morriss GoodnessDirect 2007
This recipe is for a beautifully moist gluten-free fruit cake, and its really easy to make in the microwave.

Coeliac-friendly fruit cake for those special occasions

You'll need a glass or pyrex round dish approximately 20cm across and 10cm deep.
First, in a mixing bowl cook 1kg of mixed dried fruit with 2 tablespoons of water and a few drops of almond essence and orange essence on high for 5 minutes.

Melt 125g of butter and add this to the fruit together with a teaspoonful of nutmeg, 2 teaspoonfuls of mixed spice, 4 beaten eggs, 440g of crushed pineapple (tinned will do), 125g of ground almonds, 1 teaspoonful of xanthan gum, 1 teaspoonful of cream of tartar, 1 teaspoonful of bicarbonate of soda, and 200g of gluten free flour (or 100g soya flour, 50g rice flour and 50g potato flour).

Mix it all together, pour it into the pyrex dish (which should be lined first with greaseproof paper), and cook it on high for 15 minutes.

It is recommended to elevate the dish on an upturned bowl whilst cooking.

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THE BEST TO ONE AND ALL, DEBBIE,KY

Never actually had fruit cake. A half-pound bric-I mean block, weighs like 5 pounds and is as hard as a rock. I'm good :D

LOL! I actually liked fruit cake way back before GF! Sad, huh! At first, I thought no way did I want to make a high calorie cake, but after reading the recipe, it looks good! Deb, does it have any instructions on cooking it in a regular oven? Don't like cooking with microwaves too much.

Well, this one was posted by Whole Foods. I can't believe I am actually looking for fruitcake. They usually seem to look for me. lol Hope it works for you!
Debbie, in Ky


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Fruitcake

Low-Sodium, Gluten-Free, Vegetarian

'Tis the season for hostess gifts; something small, readily transportable, and gratefully received. Like...fruitcake! Unlike other fruitcakes you may be used to, studded with embalmed fruit in unnatural colors, this recipe is rich with healthy dried fruit, held together by a pinch of gluten free flour. This fruitcake will be eaten long before it has a chance to languish as anyone's doorstop.

Serves 24 (four 1 lb loafs)

1 cup dried apples, chopped
3/4 cup dried apricots, chopped
3/4 cup halved dates (Note: don't buy previously chopped date pieces, as these are often rolled in oat flour)
1/3 cup currants
1/3 cup raisins
1/3 cup dried cranberries
1/2 cup apple juice
1/2 cup pecans, chopped
1 cup soy flour
1/2 cup potato starch
1 teaspoon xanthan gum
2 teaspoons baking powder
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 cup (1 stick) unsalted butter
1/2 cup sugar
3 eggs
1 cup applesauce
Combine the apples, apricots, dates, currants, raisins and cranberries in a large bowl. Heat the apple juice just to a boil and then pour over the fruit. Mix well and then let sit overnight at room temperature.

Continue after the fruit mixture has set overnight. Preheat oven to 350F.

In a large bowl, stir together the pecans, soy flour, potato starch, zanthan gum, baking powder, cinnamon, nutmeg and allspice. Set aside. Cream together the butter and sugar. Add the eggs, one at a time, to the creamed mixture, scraping the sides of the bowl with a spatula to ensure proper mixing. Add the dry ingredients alternately with the applesauce. Finally, mix in the fruit.

Divide the thick batter evenly into 4 greased loaf pans. Bake for approximately one hour, or until the center of a loaf passes the toothpick test (by coming out clean).

Optional decoration: heat 1/2 cup of corn syrup and brush it over the cakes; sprinkle toasted pecans and dried cranberries on top for a festive look.

Nutrition Info

Per Serving (61g-wt.): 160 calories (60 from fat), 6g total fat, 3g saturated fat, 3g protein, 25g total carbohydrate (3g dietary fiber, 16g sugar), 35mg cholesterol, 95mg sodium

Thanks Deb, I'll try it! Hey teachermom, what's your address and I'll send you one!! LOL! Just kidding! I might make one to share with and impress my mom in law for the holidays.