Gluten-free fruit cake

Gluten-free fruit cake
2H 20M



1.Combine fruit and brandy in a large bowl. Cover with plastic food wrap; stand overnight.
2.Preheat oven to 150°C (180°C fan-forced). Grease and line a 19x9cm (base measurement) loaf pan with 2 layers baking paper, extending paper at long sides for handles.
3.Using an electric mixer, beat butter and caster sugar in a small bowl until light and creamy. Beat in eggs, one by one, until combined.
4.Add butter mixture to fruit mixture; stir to combine. Stir in almond meal, sifted rice flour, baking powder and mixed spice.
5.Spoon mixture into prepared pan: smooth surface. Bake for 2 hours or until a skewer inserted at centre comes out clean. Cover pan tightly with foil. Cool overnight.
6.On a workbench dusted with half the icing sugar, knead marzipan until smooth. Roll out to 4mm thick. Using star cutters, cut out 3 x 7cm stars, 3 x 4cm stars and 3 x 8cm stars. Thread stars onto wire. Set overnight.
7.Dust cake with remaining icing sugar. Arrange stars on top of cake.

Marzipan is in the cake decorations aisle; check ingredients label for gluten.


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