This wonderful fruit cake recipe is quick, simple and tastes wonderful. It just happens to be dairy-free, egg-free, wheat-free, gluten-free, and nut-free too!
You will need:
- 5oz (150g) light brown muscovado sugar
- 5oz (150g) dairy-free spread
- x2 egg replacer
- 8oz (225g) gluten free self-raising flour
- 400g mincemeat (click here for our recipe)
- 8oz (175g) dried mixed fruit (raisins, currants)
- 2fl oz (60ml) dairy-free milk
- Smooth apricot jam
- Ready to roll white icing
- Food grade shimmer dust/ food dye
Pre-heat the oven to 160°c/ 325°f/ Gas 3, and prepare an 8 inch deep round cake tin with greaseproof paper.
Add the muscovado sugar, dairy-free spread, egg replacer, and gluten-free self-raising flour to a large bowl and mix until well combined.
Then add the mincemeat, dried mixed fruit and dairy-free milk to the bowl, and continue to stir until well mixed. Turn out into the prepared cake tin, being careful to tap the tin to remove any air bubbles and also making sure you level the surface.
Bake in the oven for around 1 hour 45 minutes, or until the cake is shrinking from the edge of the tin. (If the cake appears to be turning a brown colour too quickly after 1 hr of baking, cover with foil)
Remove from the oven and leave the cake to cool in the tin for around 20 minutes, before turning out and leaving to cool completely on a wire rack.
When ready to decorate, place 3-4 tablespoons smooth apricot jam in a small bowl, and heat for 30 seconds in a microwave, being careful not to burn it.
Brush the cake with the warmed apricot jam to seal the cake, and prevent it from drying out.
Roll out the fondant icing, and cover the cake, decorating it in your chosen design.
Leave the icing to set, before serving (if you can wait that long!)