Gluten Free Boiled Fruit Cake Recipes
GLUTEN FREE BOILED FRUIT CAKE
This is a gluten free variation of a recipe from "My Daily Dinner Cookery Book", which cost my mother three shillings, or $AUD0.30 many years ago.
Provided by eileenray
Categories Dessert
Time 1h20m
Yield 1 large cake, 20 serving(s)
Number Of Ingredients 13
Steps:
- 1. Place butter, spices, fruit, bicarbonate soda, apple, water and sugar in a saucepan and bring to the boil.
- 2. Boil for two minutes.
- 3. Cool a little.
- 4. Sift dry ingredients.
- 5. Mix in the rest of the ingredients.
- 6. Bake at 175C for 50-60 minutes.
Nutrition Facts : Calories 206.2, Fat 6.4, SaturatedFat 3.5, Cholesterol 45.1, Sodium 180, Carbohydrate 36.2, Fiber 2.9, Sugar 11.3, Protein 3.1
GLUTEN-FREE FRUITCAKE
A dense cake filled with dried nuts and fruits and spiked with spiced rum that just happens to be gluten free. It will change your mind on fruitcakes. No re-gifting here!
Provided by Buckwheat Queen
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time P1DT2h25m
Yield 12
Number Of Ingredients 30
Steps:
- Put raisins, golden raisins, cranberries, and cherries in a bowl. Pour rum and orange juice over the dried fruit. Set aside.
- Preheat the oven to 325 degrees F (165 degrees C). Butter a loaf pan.
- Whisk brown rice flour, almond meal, potato and tapioca starches, cinnamon, nutmeg, cloves, cardamom, and ginger together in a bowl. Set aside 3 tablespoons of this mixture. Add baking powder to the larger portion; mix well.
- Combine orange zest, dates, figs, and 1/4 cup candied fruit in a bowl. Sprinkle in 2 tablespoons of the reserved flour mixture and toss to coat.
- Beat butter and sugar together with an electric mixer until creamy. Mix in vanilla. Add eggs one by one, beating after each addition. Mix in applesauce.
- Drain the dried fruit, reserving the soaking liquid. Add drained fruit to the fig mixture and toss with remaining 1 tablespoon reserved flour mixture.
- Mix soaking liquid into the butter mixture. Gradually add flour, stirring just until combined; do not overmix. Fold in hazelnuts, walnut halves, and pecan halves.
- Pour batter into the prepared loaf pan. Decorate the top with almonds and candied fruit slices.
- Bake in the preheated oven for 1 hour. Reduce oven temperature to 290 degrees F (145 degrees C). Continue baking until browned on top and a toothpick inserted into the center comes out clean, about 30 minutes more.
- Remove from oven and let cool for at least 15 minutes before removing from pan. Brush cherry brandy on top. Let cake rest 24 hours for best results.
Nutrition Facts : Calories 401.4 calories, Carbohydrate 45 g, Cholesterol 58.1 mg, Fat 20.4 g, Fiber 3.8 g, Protein 5.1 g, SaturatedFat 7.5 g, Sodium 132.6 mg, Sugar 23.6 g
GLUTEN-FREE FRUIT SWIRL COFFEE CAKE
Glazed fruit swirl coffee cake - a delicious dessert that's ready in 45 minutes. Serve it warm or cold - it's a delight either ways.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 18
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Grease 1 (15x10x1-inch) pan or 2 (9-inch) square pans with shortening or cooking spray.
- In large bowl, stir all coffee cake ingredients except pie filling until blended; beat vigorously 30 seconds. Spread 2/3 of the batter (about 2 1/2 cups) in 15x10-inch pan or 1/3 of the batter (about 1 1/4 cups) in each square pan.
- Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoonfuls onto pie filling.
- Bake 20 to 25 minutes or until golden brown. Meanwhile, in small bowl, mix glaze ingredients until smooth. Drizzle glaze over warm coffee cake. Serve warm or cool.
Nutrition Facts : Calories 240, Carbohydrate 41 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 24 g, TransFat 0 g
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