Gluten-free glace fruit cakes
Gluten-free fruit cakes
250g butter, softened
1 cup (220g) caster sugar
1 cup (160g) mixed dried fruit
150g glacé cherries, quartered
150g glacé apricots, chopped finely
150g glacé pineapple, chopped finely
3/4 cup (120g) blanched almonds, toasted, chopped finely
1 cup (120g) almond meal
1 cup (150g) gluten-free plain flour
1 cup (150g) gluten-free self-raising flour
1/4 cup (60ml) Cointreau
1/4 cup (80g) apricot jam
1/2 cup (80g) blanched almonds, extra
2 tablespoons Cointreau, extra
glacé fruit for decoration, extra, optional
1. Preheat oven to 150°C (130°C fan-forced). Line the base and side of two 15cm-round cake pans with one layer of brown paper and two layers of baking paper, bringing paper 3cm above the edge of the pans.
2. Beat butter and sugar in a medium bowl with an electric mixer until smooth and creamy. Add eggs, one at a time, beating until just combined between additions. Transfer mixture to a large bowl; stir in fruit, nuts, almond meal, sifted flours, liqueur and jam.
3. Divide the mixture between prepared pans; smooth the surface. Decorate the top of cakes with the extra almonds. Bake for about 1 1/2 hours or until cooked when tested. Cover top of cakes loosely with foil if overbrowning.
4. Brush the top of hot cakes with extra liqueur. Cover hot cakes tightly with foil; cool in pans. Serve decorated with extra glacé fruit, if desired.
Suitable to freeze. Not suitable to microwave.