posted by bme 12-09-99 6:00 PM
Australian Family Circle Magazine December 1997
Gluten-Free Cake
250 g unsaltted butter
1 c brown sugar - packed
5 lightly beaten eggs
1 tbl. coffee essence
1 tsp. vanilla essence
1 tbl. molasses
1 tbl. marmalade
1 tbl. fine grated orange rind
1 kg mixed dried fruit
300 g glacee fruit, chopped
100 g slivered almonds
180 g soya flour
90 g baby rice cereal
90 g maize cornflour [corn starch]
1 tsp. bicarb soda
1 tsp. ground cloves
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1 tsp. mixed spice [pumpkin spice]
1/4 cup orange juice
5/8 cup sweet sherry - or more juice
20 cm cake tin greased and lined with paper.
Pre heat oven to 150oC.
In one bowl, beat butter and sugar until light and creamy. Add eggs, one by one, beating thoroughly. Add essences, molasses, marmalade and rind.
In another bowl, sift flours, cereal, bicarb and spices.
Mix sherry with juice in a jug. Transfer creamed mix to a large bowl, add fruit and nuts. Gently mix in the sifted ingredients alternatively with the liquids until just combined.
Spoon batter into cake-tin, smooth top with a wet hand. Tap on bench-top to remove air-bubbles. Wrap tin with double thickness brown paper, secured with a paperclip. Bake 3 1/2 hours at 150oC, testing with a skewer for doneness.