Fruit Cakes

Name: Fruit Cakes
Ingredients: 1 1/2 cups golden raisins; 1 cup raisins, chopped coarsely; 1 cup dried currants; 2 tbsp mixed candied citrus peel, finely chopped; 1/3 cup glace pineapple, coarsely chopped; 6 oz dairy-free spread; 3/4 cup firmly brown sugar; 1/3 cup brandy; 3 None eggs; 1 cup rice flour; 2/3 cup soy flour; 1 tbsp gluten-free baking powder; 1 tsp ground cinnamon; 1 tsp ground nutmeg; 1/2 tsp ground cloves; 18 None green glace cherries, halved; 3 slice glace pineapple, cut into wedges

17 ingredients

4 steps

Ingredients

1 1/2 cups golden raisins
1 cup raisins, chopped coarsely
1 cup dried currants
2 tbsp mixed candied citrus peel, finely chopped
1/3 cup glace pineapple, coarsely chopped
6 oz dairy-free spread
3/4 cup firmly brown sugar
1/3 cup brandy
3 None eggs
1 cup rice flour
2/3 cup soy flour
1 tbsp gluten-free baking powder
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
18 None green glace cherries, halved
3 slice glace pineapple, cut into wedges

Directions

1

Stir dried fruit, dairy-free spread, sugar, brandy and 1/3 cup water in medium saucepan on medium heat until spread is melted and sugar is dissolved. Bring to a boil. Remove from heat. Transfer to large heatproof bowl. Cool.
2

Preheat the oven to 300°F. Line six 3 1/2-inch round baking pans with two layers of parchment paper, extending paper 1 inch above side.
3

Stir eggs into fruit mixture. Stir in sifted dry ingredients. Divide mixture among prepared pans. Decorate with cherries and pineapple wedges.
4

Bake cakes about 1 hour 10 mins. Cover hot cakes with foil. Cool in pans overnight.