Recipe

Gluten-free cranberry and apricot cake

  • 30 mins preparation
  • 1 hr cooking
  • Serves 10
  • Print
    Print

Ingredients

Gluten-free cranberry and apricot cake
  • 1 cup (130g) dried cranberries
  • 1 cup (150g) chopped dried apricots
  • 1 orange, grated rind and juice
  • 1/4 cup (60ml) brandy
  • 100 gram butter, at room temperature
  • 1/2 cup (110g) brown sugar
  • 2 eggs, lightly beaten
  • 1/2 cup (85g) gluten-free self-raising flour
  • 1/4 cup (35g) maize cornflour
  • 1/3 cup (65g) white rice flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 cup (30g) pecans, chopped
  • icing sugar, to dust

Method

Gluten-free cranberry and apricot cake
  • 1
    In a small saucepan, combine cranberries, apricots, orange rind and juice with brandy and place on low heat.
  • 2
    Simmer for 10 minutes, until liquid is almost absorbed. Remove from heat and set aside for 20 minutes, until mixture is completely cooled.
  • 3
    Preheat oven to 180C or 160C fan. Grease and line a 20cm round cake pan.
  • 4
    Using an electric mixer, cream butter and sugar together in a bowl until light and fluffy. Add eggs one at a time, beating well after each addition.
  • 5
    Sift flours, baking powder, ginger and cinnamon into a large bowl. Add creamed mixture, cooled fruit and pecans, folding together until just combined. Spoon into prepared pan and smooth top with a metal spatula.
  • 6
    Bake for 50 minutes, until a skewer inserted comes out clean. Cool in pan before turning out onto a wire rack.
  • 7
    To decorate, cut a star shape out of cardboard, place on centre of cake, dust with icing sugar and remove star. Cut into wedges to serve or store in an airtight container.

More From Women's Weekly Food