85.Cake Moderated discussion and help for gluten free, coeliac, celiac, wheat allergies or intolerance, Cookery and recipes

Cake: from on 2002-11-30

IYes, I know we shouldn't but I have an English recipe for fruit cake that converted very well to being made without flour for a friend of mine who wanted a christmas cake. It is alcoholic but not dry, although I suspect you could substitute apple juice for sherry. The original recipe was for Huntsman's Cake from Elisabeth Aynton English Provincial Cooking. Its not a cheap cake but for a one off is great. It freezes well and I usually slice it before freezing but it can be cut when frozen, the alcohol stops it freezing hard. I suspect that it would work well using just dried apples and pears and apple juice or cider.

1/4 lb. (120 g) butter
1/4 lb. (120 g) castor sugar
4 eggs, separated
1/2 lb. (240 g) self raising flour ) used instead 3/4 lb ground almonds and
1/4 lb. (120 g) ground almonds ) cornflour or rice flour
1/2 teaspoon salt
1/4 lb. (120 g) currants ) used combination of dried fruits, dates,
1/4 lb ((120 g) candied mixed peel ) apples, pears, apricots, 1/2 lb (240 g) weight
2 oz. (60 g) glace cherries
2 ox (60 g) shredded almonds
8 fl.oz. (2.4 dl) sherry
1 teaspoon sodium bicarbonate
1 tablespoon vinegar. ) I use cider vinegar

Cream the butter and the sugar. Add the egg yolks one at a time, beating well in. Add the flour, ground almonds, salt, currants, peel, cherries and almonds gradually, then pour in half the sherry. Fold in the stiffly beaten egg whites, and finally the sodium bicarbonate dissolved in the vinegar. Put the cake mixture into a greased and papered tin and cover with a piece of greaseproof paper. Place in a hot oven, 425 degrees F, 220 degrees C, gas mark 7. After 10 minutes lower the heat to 325 degrees F, 170 degrees C, Gas Mark 3, and bake for 2 hours.

When cooked and still very hot, pour over the remaining sherry, by spoonfuls, and leave the cake in the tin, covered with a cloth, until it is quite cold

Wedding Cake HELP: from on 2003-01-08

I have been gluten free for 8 years, and I just got engaged. My biggest dilemma with planning this wedding is what to do about the wedding cake?

I went to a local food fair of all GF products and located a bakery that does gluten free cakes, my problem - don't remember who they were, where they are at, etc. I contacted my local chapter but I'm not sure if they can help me.

I'm in the 'middle' age category where you don't see many people diagnosed with this disease (i was 25 when I was diagnosed). Has anyone had to deal with this??
My first thought was to have an Ice Cream Wedding Cake made, but I'm not sure how it will hold up.

Any suggestions????????
Thanks
Janet

Re: Wedding Cake HELP: from Peter on 2003-01-09

Gluten-free recipes for rich fruit cake using half rice flour and half fine maize flour are almost indistinguishable from those made using wheat flour.

I had a tiered cake, and made the top tier myself - gluten-free, the rest of the cake was ordinary wedding cake for guests made by a friend.
Make sure the person serving the cake knows to cut your slice from the top tier and then keep it safe for you for later.

Peter

Re: Wedding Cake HELP: from on 2003-01-23

I'd really like to find someone else to make this cake for me. I don't want to make my own Wedding Cake. I'm not a decorator nor a baker.

Any other ideas

Re: Wedding Cake HELP: from on 2003-02-19

Hi Janet,
I am a baker located in the United States. I am also a very active international business man. I find products and services for people and companies around the world. If you have not found a baker yet for your cake send me a note and I will see what I can do

Re: Wedding Cake HELP: from on 2003-03-16

Janet, I completely and totally understand how you feel. I am in the process of trying to figure out what to do about a cake myself. What have you decided to do? I know that a lot of times you freeze the cake before you ice it. My Mom and I are thinking we may need to order a mix (like Dowd and Rogers or something) and make the cake a month ahead of time, then have a baker come over to my house and decorate it - so I do not have to worry about cross contamination. Any input you may have might be helpful. Thanks

Re: Wedding Cake HELP: from Malka on 2003-10-09

Janet-
As a wedding cake is a special order, you might consider finding a Kosher bakery and asking if they can make you a non-gebrots passover wedding cake. On passover, Jews can't eat anything make from wheat, barley, rye, oats or spelt(those grains are called mezonos) or any other gluten-containing grain, except for matzah. Some passover cakes are made with ground up matzah (which of course contains gluten). But there are some Jews who won't even eat things made with this matzah meal so they make "non-gebrots" baked goods which are totally free of mezonos and consequently, gluten-free. Depending on the bakery (whether it's Ashkenazic or Sephardic) it may also be corn free and rice free. And they also know exactly how to make a dairy free (paerve) cake if caisen is a consern for you as well. Everything is watched really closely, as contamination is a religious concern (they have seperate equipment for passover cakes that never touches mezonos). So after this lengthy explaination, another option for you if you can't find a gluten-free bakery is to get a non-gebrots passover cake from a kosher bakery. Good luck and congratulations

Re: Cake: from on 2003-10-26

I am delighted to have found this recipe. It was a desperate search for a fruit cake recipe, with little success - until I saw this.

Thank you, I am going to try baking it later today. Unfortunately I do not have almonds or similar, so will just have to improvise!

Many years ago, I had a friend called Liz Hardwick, out of interest

Re: Wedding Cake HELP: from on 2003-11-11

Wedding Cake ReSOLVED!

Just wanted to give you an update (although late as it is) . My wedding was August 23 of 2003 and I had the top layer of my cake specialty made by a local baker which was gluten free. They were familiar with this condition (which shocked me) and were very very helpful. The bottom 2 layers were 'normal' wheat flour cakes, and the top layer was my special cake. No one knew but my family and the groom about the special cake.

We cut into the top layer as our 'first piece' feed eachother, etc. and my husband even ate it - he liked it! Basically it was just a flourless cake they made. It was a little crumbly but it worked out wonderfully!

The top layer was then packaged up for us to take home and the bottom 2 were sliced for the guests.

I live in the western suburbs of Chicago and the baker was in another suburb of Chicago. If anyone is in the vacinity and would like their information, please contact me indivudally at jbrads@acehardware.com and I'll be happy to supply you with their information.

Thanks for all your help and thoughts.
Janet

Find a recipe for an eight year old birthday cake (homemade: from on 2004-05-01

I have an 8 year old niece has been recently diagnosed as having celiac. My own son's 8th birthday is next month and I would like to bake a cake for my niece so she may have a slice of cake in her party bag to take home, (and hopefully the family can enjoy too!). Can any one help