Name: Gluten-free fruit cake
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 10
Ingredients: 375 gram mixed dried fruit; 125 gram dried apricots, finely chopped; 1/2 cup brandy; 150 gram butter, at room temperature; 3/4 cup caster sugar; 2 eggs, at room temperature; 1 cup almond meal (ground almonds); 3/4 cup rice flour; 1 teaspoon gluten-free baking powder; 2 teaspoon mixed spice; 2 tablespoon gluten-free icing sugar; 250 gram packet gluten-free marzipan; 4 pieces thin florist wire, snipped into thirds

Ingredients

375 gram mixed dried fruit

125 gram dried apricots, finely chopped

1/2 cup brandy

150 gram butter, at room temperature

3/4 cup caster sugar

2 eggs, at room temperature

1 cup almond meal (ground almonds)

3/4 cup rice flour

1 teaspoon gluten-free baking powder

2 teaspoon mixed spice

2 tablespoon gluten-free icing sugar

250 gram packet gluten-free marzipan

4 pieces thin florist wire, snipped into thirds

Method

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.
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.

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