Originally a recipe from a friend, 'Kathy's Real Easy Fruit Cake' is a simple to make cake that is a great Christmas cake option. Being intolerant to gluten I made the cake this weekend as a GF version.
I love using this recipe as it is so easy and with only one bowl to wash up at the end. My gluten free version turned out much the same as with ordinary self raising flour, rich, fruity and definitely festive. It is a great last minute cake which I couldn't resist sharing with you.
- 1kg of mixed dried fruit (this can be bought as a ready mix 1kg package for baking from the supermarket) My mix had sultanas, raisins, red and green glace cherries and mixed peel.
- 2 cups of fresh or store bought (natural) orange juice
- 3 tablespoons brandy (optional)
- 2 cups of self raising flour (I used gluten free self raising flour mix, Orgran brand)
- 2 teaspoons of mixed spice
- 1 tsp of vanilla, rum or brandy essence
- Soak the fruit overnight in the orange juice
- The next day...
- Pre heat oven to 160 degrees Celsius (320 degrees Fahrenheit)
- Grease a 22cm (8.5") cake tin and line with baking paper. I cut a circle for the bottom and then a piece to line the sides of the tin
- Mix the 2 teaspoons of mixed spice into the flour
- Add the 2 cups of self raising gluten free (or ordinary self raising flour if you are not making it gluten free) to the fruit mix and stir well until combined
- Add the essence and brandy (optional) and stir well
- Spoon the mixture into the cake tin, coaxing it gently up to the sides of the tin. It is a very thick mixture so needs to be pushed into place with a wooden spoon
- Place in the centre of your re-heated oven at 160 degrees Celsius (320 degrees Fahrenheit) and bake for one and a half hours. I like my cake dark, I cover the top with foil for the last 15 mins so the fruit doesn't burn on top. Check the cake at one hour and again each 15 mins after that as ovens do vary.
- If you want to ice your cake, once cooled simply turn the cake upside down for a smooth surface
- Pour some brandy over and let it soak in for a few days to enhance the taste
- To make the top look decorative without icing, you could place whole maraschino cherries and almonds over and some glaze
- Make mini ones to give to friends. The baking time will only be one hour with smaller versions, still check the cakes after 45 mins and then again at an hour until cooked
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