94.Boiled Fruit Cake : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

This recipe makes an excellent cutting cake

Ingredients: to make a 1½ lb cake in an 8" tin

1 large banana

4 oz/100g grated carrot

2 eggs

4 oz / 100g margarine - hard

4 oz / 100g granulated sugar

8 oz / 200g mixed fruit

several glacé cherries

8 oz / 225g

gluten-free flourmix

½ tsp / 2g bicarbonate of soda

¼ tsp / 1g cream of tartar

1 level tsp 1g mixed spice


Put the margarine, sugar, mixed fruit in a large pan and stirover low heat until the fat has melted and the sugar dissolved. Add a littlewater if needed.

Simmer gently for 5 to 10 minutes before cooling until lukewarm.

Beat the banana and carrot to a smooth pureé with the egg. This is best done in a liquidiser.

Beat the pureé into the cooled fruit mixture.

Mix the flours together with the bicarbonate of soda, cream of tartar,tartaric acid and mixed spice,

Fold the flour mixture in quickly to the cooled fruit mixture and pour the mixture immediately into a deep 8" cake or 2 lb loaf tin lined with a layer of non-stick baking paper.


Preheated oven

gas mark 4 350°F 180°C

Bake for 1¼ to 1½ hours.

Cool in tin before turning out and removing paper.


Use 4 oz / 100g prunes in place of the banana.

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