Name: Gluten-free glace fruit cakes
Cook time: 90 min
Total time: 90 min
Ingredients: 250 grams butter, softened; 1 cup (220g) caster sugar; 4 eggs; 1 cup (160g) mixed dried fruit; 150 grams glace cherries, quartered; 150 grams glace apricots, chopped finely; 150 grams glace pineapple, chopped finely; 3/4 cup (120g) blanched almonds, toasted, chopped finely; 1 cup (120g) almond meal; 1 cup (150g) gluten-free plain flour; 1 cup (150g) gluten-free self-raising flour; 1/4 cup (60ml) cointreau; 1/4 cup (80g) apricot jam; 1/2 cup (80g) blanched almonds, extra; 2 tablespoon cointreau, extra; glace fruit for decoration, extra, optional

Ingredients

250 grams butter, softened

1 cup (220g) caster sugar

4 eggs

1 cup (160g) mixed dried fruit

150 grams glace cherries, quartered

150 grams glace apricots, chopped finely

150 grams glace pineapple, chopped finely

3/4 cup (120g) blanched almonds, toasted, chopped finely

1 cup (120g) almond meal

1 cup (150g) gluten-free plain flour

1 cup (150g) gluten-free self-raising flour

1/4 cup (60ml) cointreau

1/4 cup (80g) apricot jam

1/2 cup (80g) blanched almonds, extra

2 tablespoon cointreau, extra

glace fruit for decoration, extra, optional

Method

1.Preheat oven to 150°C (130°C fan-forced). Line the base and side of two 15cm-round cake pans with one layer of brown paper and two layers of baking paper, bringing paper 3cm above the edge of the pans.

2.Beat butter and sugar in a medium bowl with an electric mixer until smooth and creamy. Add eggs, one at a time, beating until just combined between additions. Transfer mixture to a large bowl; stir in fruit, nuts, almond meal, sifted flours, liqueur and jam.

3.Divide the mixture between prepared pans; smooth the surface. Decorate the top of cakes with the extra almonds. Bake for about 1 1/2 hours or until cooked when tested. Cover top of cakes loosely with foil if over-browning.

4.Brush the top of hot cakes with extra liqueur. Cover hot cakes tightly with foil; cool in pans. Serve decorated with extra glace fruit, if desired.

Suitable to freeze. Not suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy