Tuesday, June 8, 2010


I stumbled upon this recipe on Sunday by accident, and seeing we had spontaneous guests for afternoon tea [and very little in the pantry], thought I'd try it out on them. Wow. We managed to eat half the cake in one sitting, because I only cut up half, otherwise we would have kept going. The last piece went in a lunchbox this morning. So I'm about to go and make another one to prove to myself how simply wonderful this cake is. You can find the original recipe here, to which I've made some minor changes to ingredients and method.

I'm being honest with you here: 5-10 mins to measure and mix the ingredients, 15 mins to cook in the microwave. That's it.

1 kg mixed fruit
2 tablespoons whisky or other alcohol [or orange juice or essence]
1 tablespoon nutmeg
1 tablespoon mixed spice
125g [4 oz] butter
4 eggs, beaten
440g [14oz] tin unsweetened crushed pineapple
1 teaspoon xanthan gum OR guar gum
1 teaspoon cream of tartar
1 teaspoon bicarbonate of soda
1 cup bought gluten free flour OR 1/2 cup soy, 1/4 cup rice & 1/4 cup potato flour

Cook the fruit and liqueur on HIGH for 5 mins in the microwave. I used the large deep base of my tupperware stack cooker and also cooked the cake in it.

Add the butter and spices, and stir together till butter melts. Tip this mixture into a large mixing bowl and stir in the rest of the ingredients.

Line the dish with baking paper, pour in the cake batter, cook on HIGH for 15 minutes, elevating the dish while cooking, by sitting it on a small upturned saucer/plate [or the stack cooker lid].

Test with a skewer.

Allow the cake to cool before removing from the container. You can remove the baking paper, put the cake back in the dish it was cooked in, put the lid on and pop it in the fridge. It can be stored like that too.

If you are on the lookout for gluten free recipes do check out the above link. Allan has some great recipes there.

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