Converting recipes to tasty wheat & milk free baking can be interesting to say the least. There are some wonderful recipes on the internet now, many more cooks putting their brains to work to come up with delicious solutions. This is the fruit cake I made this morning and it turned out wonderful!
GF Fruit cake au Naturel
This is the flour blend I found on line:
Flour blend, GF
As always, with people in the house with allergies...I did some changes to the recipe. So this is how I put it altogether:
1) In a large bowl, cream 1 cup of butter, to that add 1.5 cups of brown sugar and beat until fluffy.
2) Add 2 teaspoons of vanilla extract and 2 teaspoons of lemon extract along with 6 egg yolks until well mixed.
3) In a separate bowl, mix together 2 cups of the gluten free flour blend (see above link), 1 teaspoon of xanthum gum and 1 tablespoon of gluten free baking powder. (I omitted the salt)
4) In a third bowl mix the fruit as follows: 4 cups of glaced mixed fruit, 1 cup of dried blueberries, 2 cups of glaced cherries
5) Add 1 cup of rice milk to the butter mixture and mix. Add a quarter of the flour mixture to the butter mixture at a time until it's all mixed in. Add half of the fruit and fold in.
6) In a medium bowl, beat egg whites on high until stiff peaks form.
With a spatula, fold into the batter. When egg whites are completely folded in, add remaining dried fruit.
7) Bake in a preheated oven at 325 for 90 minutes.
The cakes came out golden and are amazingly fragrant. The dried blueberries totally changed this cake for the better. I'm not a big fan of raisins or currents...but blueberries, now that's a whole other story!
If I had been at the health food store I would have bought the following dried fruit instead: blueberries, pineapple, dates, cherries, pears and ginger. All organic. As it is, I am 90 minutes away from the city and just decided to buy locally and use what I had in my pantry. Enjoy!