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Categories:
golden raisins raisins currants peel glace pineapple spread brown sugar brandy eggs rice flour soy flour baking powder ground cinnamon ground nutmeg ground cloves green glace cherries pineapple
Viewed: 122 - Published at: 7 years agoIngredients
- 1 1/2 cups golden raisins
- 1 cup raisins, chopped coarsely
- 1 cup dried currants
- 2 tbsp mixed candied citrus peel, finely chopped
- 1/3 cup glace pineapple, coarsely chopped
- 6 oz dairy-free spread
- 3/4 cup firmly brown sugar
- 1/3 cup brandy
- 3 None eggs
- 1 cup rice flour
- 2/3 cup soy flour
- 1 tbsp gluten-free baking powder
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 18 None green glace cherries, halved
- 3 slice glace pineapple, cut into wedges
Method
- Stir dried fruit, dairy-free spread, sugar, brandy and 1/3 cup water in medium saucepan on medium heat until spread is melted and sugar is dissolved. Bring to a boil. Remove from heat. Transfer to large heatproof bowl. Cool.
- Preheat the oven to 300°F. Line six 3 1/2-inch round baking pans with two layers of parchment paper, extending paper 1 inch above side.
- Stir eggs into fruit mixture. Stir in sifted dry ingredients. Divide mixture among prepared pans. Decorate with cherries and pineapple wedges.
- Bake cakes about 1 hour 10 mins. Cover hot cakes with foil. Cool in pans overnight.
