Easy gluten-free fruit cake
A rich and fruity gluten and dairy-free cake
Ingredients
- 340 g mixed fruit raisins, glacé cherries and glacé ginger
- 114 g organic coconut sugar
- 114 g organic coconut oil
- 1 teaspoon mixed spice
- 142 mls brandy
- 3 eggs
- 86 g organic coconut flour
- 1 teaspoon gluten-free baking powder
Instructions
- Preheat the oven to 160 deg c/gas mark 3.
- Put the mixed fruit, sugar and coconut oil in a saucepan with the brandy.
- Bring to the boil and simmer for 20 minutes.
- Allow the mixture to cool before adding the beaten eggs and stir in the flour, mixed spice and baking powder.
- Put into an oiled and lined 6 - 7 inch spring-form cake tin.
- Bake for 1 and a half hours until a skewer inserted in the middle comes out clean.
- Allow to cool before turning out onto a wire rack.