Bring the flavours of Christmas to your table with these fantastic gluten free mini fruitcakes. These cakes will keep in an air-tight container in the pantry for up to 3 days so a great make-ahead Christmas dessert.
Ingreadient:
- 100g (2/3cup) Raisins
- 100g (2/3cup) Chopped apricots
- 100g (1/2cup) Currants
- 100g (2/3cup) Chopped dates
- 50g (1/3cup) Mixed peel
- 80ml (1/3cup) Orange juice
- 2 tbsp Brandy (optional)
- 125g (3/4 cup) diced Copha
- 225g (1 cup) firmly packed brown sugar
- 60ml (1/4cup) Sour cream
- 2 Eggs
- 150g (1-1/4 cup) Gluten free plain flour
- 75g (2/3 cup) Gluten free self-raising flour
- 1 tsp Ground cinnamon
- 1/2 tsp Mixed spice
- 1/4 tsp Ground nutmeg
- 1 cup fresh or preserved pitted cherries
- 3 tbsp Castor sugar
- 1 cup pre-mix custard
Direction:
- This is best done the night before. Combine all the dried fruit, orange juice and brandy (if using) in a bowl, cover and leave to soak overnight
- Preheat oven to 170°C (fan forced 150°C) 330°F/ 300°F. Lightly grease 2 six-cup friand pans
- Melt Copha in microwave or saucepan until fully melted. Whisk together melted Copha and brown sugar, add sour cream and whisk in eggs one at a time
- Sift together plain flour, self-raising flour, cinnamon, mixed spice and nutmeg in a separate bowl. Fold through the Copha mix. Add the soaked fruit, and stir through
- Divide batter equally into the prepared pans and bake for 25 to 30 minutes, or until a skewer inserted into the centre comes out clean. Remove pans from oven. Set cakes aside in the pan for 5-10 minutes before turning onto a wire rack to cool completely
- Combine cherries and sugar in a saucepan. If using fresh cherries, add 50ml of water into the saucepan; if using preserved cherries, add 50ml of the syrup
- Bring mix to the boil over medium heat. Then reduce heat to low and simmer for 5 minutes, or until liquid has reduced and become a syrup
