Not Bettys Gluten Free Boiled Fruit Cake Recipes

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GLUTEN FREE BOILED FRUIT CAKE



Gluten Free Boiled Fruit Cake image

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

125 g butter or 125 g margarine
1/2 kg mixed dried fruit
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 teaspoons bicarbonate of soda
1 cup sugar
1 cup cold water
1 apple, deseeded and chopped (or grated)
3 eggs
1 cup besan (chick pea flour)
1 cup glutinous-rice flour
2 teaspoons gluten free baking powder

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 FRUIT SWIRL COFFEE CAKE



Gluten-Free Fruit Swirl Coffee Cake image

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

4 eggs
3/4 cup milk
1/2 cup butter, melted
2 teaspoons vanilla
1 box Bisquick™ Gluten Free mix (3 cups)
2/3 cup granulated sugar
1 can (21 oz) fruit pie filling (any flavor)
1 cup powdered sugar
2 tablespoons milk

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

GLUTEN-FREE FRUITCAKE



Gluten-Free Fruitcake image

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

¼ cup raisins
¼ cup golden raisins
¼ cup dried cranberries
¼ cup dried cherries
5 ½ fluid ounces spiced rum
1 orange, zested and juiced
½ cup brown rice flour
½ cup almond meal
⅓ cup potato starch
¼ cup tapioca starch
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground cardamom
¼ teaspoon ground ginger
1 teaspoon baking powder
6 dates, pitted and chopped
2 large dried figs, chopped
¼ cup candied mixed fruit, chopped
⅔ cup butter, at room temperature
½ cup raw cane sugar
1 teaspoon vanilla extract
2 eggs, at room temperature
½ cup unsweetened applesauce
¼ cup whole raw hazelnuts
¼ cup raw walnut halves
¼ cup raw pecan halves
¼ cup raw whole almonds
1 ounce candied mixed fruit slices
3 tablespoons cherry brandy liqueur

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

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