{"id":753,"date":"2005-07-21T11:49:25","date_gmt":"2005-07-20T23:49:25","guid":{"rendered":"http:\/\/www.frot.co.nz\/design\/recipes\/?p=753"},"modified":"2021-05-18T09:43:09","modified_gmt":"2021-05-17T21:43:09","slug":"dark-gluten-free-xmas-cake","status":"publish","type":"post","link":"http:\/\/www.frot.co.nz\/design\/recipes\/dark-gluten-free-xmas-cake\/","title":{"rendered":"Dark Gluten Free Xmas Cake"},"content":{"rendered":"<p style=\"text-align: left;\" align=\"center\">For those that prefer a dark cake, this is beautiful, but because it&#8217;s a boiled cake, you don&#8217;t need to mature it for a month. It will improve with maturing, but can be eaten the same day, and still be delicious. Again, this is a high carb cake.<\/p>\n<p style=\"text-align: left;\" align=\"center\">Take a large pan, and melt together:<\/p>\n<ul>\n<li style=\"text-align: left;\">1\/2 cup water<\/li>\n<li style=\"text-align: left;\">1\/4 cup brandy, rum or extra water<\/li>\n<li style=\"text-align: left;\">Juice of one orange<\/li>\n<li style=\"text-align: left;\">Rind of the orange, plus rind of a lemon, finely grated<\/li>\n<li style=\"text-align: left;\">170g butter or <a href=\"http:\/\/www.naturefoods.co.nz\/nutritional-oils\/coconut-oils\">coconut oil<\/a><\/li>\n<li style=\"text-align: left;\">1 cup shakkar or other unrefined sugar<\/li>\n<li style=\"text-align: left;\">2 tsp mixed spice &amp; 1 tsp ginger (or other spices of your choice)<\/li>\n<\/ul>\n<p style=\"text-align: left;\" align=\"center\">Finely chop:<\/p>\n<ul>\n<li style=\"text-align: left;\">900g-1kg dried fruit. Use a packeted mix, or choose your own mix, eg: 250g raisins, 250g sultanas, 150g prunes, 150g figs, 100g dates, 100g cherries<\/li>\n<\/ul>\n<p style=\"text-align: left;\" align=\"center\">Add to the pan &amp; simmer for 5-10 mins, stirring often, till the fruit has soaked up all the liquid. Leave to stand for 30 mins, while you prep the rest of the ingredients.<\/p>\n<p style=\"text-align: left;\" align=\"center\">The full recipe fills a 8\u201d x 8\u201d (20cm x 20cm) square tin, or make a half-mix &amp; bake in a loaf tin. Line tin with a double layer of brown paper, which comes to about double the height of the tin. Then line with a double layer of baking paper. This can also be made in the smaller star tins.<\/p>\n<p style=\"text-align: left;\" align=\"center\">Sift together in a large bowl, and mix well:<\/p>\n<ul>\n<li style=\"text-align: left;\">1 cup ground almonds<\/li>\n<li style=\"text-align: left;\">1\/2 cup white rice flour<\/li>\n<li style=\"text-align: left;\">1\/2 cup arrowroot<\/li>\n<li style=\"text-align: left;\">2 tsp pectin, guar gum or xanthan gum<\/li>\n<li style=\"text-align: left;\">1 tsp baking soda<\/li>\n<li style=\"text-align: left;\">OR replace all except the soda with 2 cups Gluten Free Goodies Cake &amp; Biscuit mix<\/li>\n<\/ul>\n<p style=\"text-align: left;\" align=\"center\">Beat up:<\/p>\n<ul>\n<li style=\"text-align: left;\">3 large or 4 small eggs<\/li>\n<\/ul>\n<p style=\"text-align: left;\" align=\"center\">When the fruit mix has cooled to lukewarm, stir through the beaten egg. Then stir through the dry ingredients. The mixture should be a thick batter and quite hard to stir. If it&#8217;s too runny, add a little more rice flour or arrowroot. Spoon the mixture into the pan, and bake at 150C for 1.75 &#8211; 2 hours for the full recipe, or 1.5 &#8211; 1.75 for the half recipe. Use the usual skewer test, or listen &#8211; when it stops sizzling, it&#8217;s ready.<\/p>\n<p style=\"text-align: left;\" align=\"center\">(Optional: Before cooling, pierce small holes in the top of the cake with a skewer, then carefully pour 2 Tbs brandy over the top).<\/p>\n<p style=\"text-align: left;\" align=\"center\">Cool completely before removing from tin. Wrap in some baking or greaseproof paper, then in a teatowel and store in the bottom of the fridge.<\/p>\n<h4 style=\"text-align: left;\" align=\"center\">Variation: starch free<\/h4>\n<ul>\n<li style=\"text-align: left;\">Replace the white rice flour and arrowroot with \u00bd cup coconut flour. That\u2019s \u00bd cup total, NOT \u00bd cup each.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>For those that prefer a dark cake, this is beautiful, but because it&#8217;s a boiled cake, you don&#8217;t need to mature it for a month. It will improve with maturing, but can be eaten the same day, and still be delicious. Again, this is a high carb cake. Take a large pan, and melt together: 1\/2 cup water 1\/4 cup brandy, rum or extra water Juice of one orange Rind of the orange, plus rind [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[21,13,16,15,7,8,23],"tags":[],"_links":{"self":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/753"}],"collection":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/comments?post=753"}],"version-history":[{"count":3,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/753\/revisions"}],"predecessor-version":[{"id":1082,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/753\/revisions\/1082"}],"wp:attachment":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/media?parent=753"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/categories?post=753"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/tags?post=753"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}