This is a standard fruit cake recipe that I use all the time as it is so reliable!
I change the spices to suit the occasion.
This recipe makes an excellent cutting cake
Ingredients: to make a 1½ lb cake in an 8" tin
1 large banana -as green as possible
1 large carrot, peeled
100 ml olive oil
4 oz / 100g granulated sugar
1 table spoon of black treacle/ molasses
8 oz/200g gluten free flour mix
½ tsp / 2g bicarbonate of soda
¼ tsp / 1g cream of tartar
1 level tsp / 1g mixed spice
8 oz / 200g mixed dried fruit
several glacé cherries
Instructions: No extra liquid is needed!
Beat the banana and carrot to a smooth pureé with theolive oil, sugar and egg. This is best done in a liquidiser.
Add the flour and beat in.
Add the treacle, spices and raising agents and beat in.
Add the fruit and beat in.
Pour the mixture immediately into a deep 8" cake or 2 lb loaf tin lined with a layer of non-stick baking paper.
gas mark 4 350°F 180°C
Bake for 1¼ to 1½ hours.
Cool in tin before turning out and removing paper.
Spices to suit your own taste - cinamon, ginger etc.
Christmas flavour - 1/2 teaspoon each allspice, ginger, cinamon , mace.
Marmalade cake - add a couple of tablespoons of marmalade to the mix.
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