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A new gluten-free fruit cake recipe for April 2018

Fruit cake. An excellent texture and flavour. It also cuts well.

Making sure I have the ingredients for a fruit cake.

Ingredients to make a small fruit cake:

3 tablespoons or 1 oz fine cornmeal

3 tablespoons or 1 oz rice flour

3 tablespoons or 1 oz tapioca flour

1 tablespoon or 1/3 oz sticky rice flour

2 eggs

1 medium banana

1 oz fat or oil of your choice

1 tablespoon or 1 oz honey

3 oz of dried fruit - I use a mixture of sultanas and dates, but check carefully that there are no stones in the dates!

Mix all the above ingredients together - I use a food mixer.

If you use large eggs you should not need to add any water. With small eggs you could add a tablespoon of water but no more.

Leave the mixed batter to stand for 15 to 30 minutes, then beat in 1/2 teaspoon of gluten-free raising agent. I just use bicarbonate of soda.

Use a greased baking tin that gives room for the cake to rise - about half full is about right. Don't use too hot an oven for any gluten-free  cake. They burn rather easily.

I put the mixture in a greased glass bowl and cover with clingfilm  make sure there are a couple of pin holes right at the edges.

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The bowl then sits on a trivet inside the pressure cooker, with a couple of mugs of water in the base. Steam under pressure for 45 minutes, then turn off the heat and leave to cool. Steaming cakes like this is a very reliable way of cooking gluten-free mixtures.

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Fruit cake, steamed in the pressure cooker for 45 minutes

Double up the ingredients for a larger fruit cake. Steam the larger size under pressure for an hour.

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Larger fruit cake

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