Current mood:

productive

gluten free x mas cake

I can't wait to try this recipe , easy to digest cake for IBS sufferers everywhere!


150 mil orange or apple juice (replace 40 mil of the juice with brandy if u like - this will help it keep for longer)

300 g prunes , stoned and finely chopped to about the size of a sultana

150 g dried organic or unsulphured apricots, stoned and finely chopped

1 large or 2 small bramley apples, peeled and chopped (total 230 g)

250 g butter , softened

150 g xylitol (such as perfect sweet)

4 eggs

1 tsp vanilla extract

grated peel of 1 orange

300 g brown rice flour (such as doves farm)

3 tsp baking powder (supercook has a gluten free version)

3 quarter teaspoon ground ginger

2 tsp cinnamon

1 tsp mixed spice

100 g ground almonds



grease a 22 cm cake tin and double line it with baking paper.

preheat the oven to 170 c / 150 c fan/ 325F/ gas 3

put the juice in  a pan with the prunes , apricots and apple. Bring to the boil and simmer for seven minutes. Beat the butter and xylitol with a spoon or hand mixer in  a large bowl.    Beat in the eggs singly then add the vanilla extract and orange peel.Sift in the flour, baking powder and spices,  and fold in gently. Stir in the fruit and juice mix. then add the ground almonds. spoon the mix into the tin and bake in the middle of the oven for 1 hour. The cake is ready when you insert a skewer and it comes out clean. Let the cake cool in the tin and store in an airtight container - it matures well. You could serve it warm with double cream and brandy butter or as an alternative X mas pud.