Fruitcake

fruitcake

 

Fruit cake

Fruit cake is hated by most and loved by the rest of us.  However this recipe has been receiving rave reviews from the bakery.  This months recipe is not only featured at the bakery this month,  come in and sample a piece at the bakery, you'll be pleasantly surprised at just how tasty it is. This fruit cake recipe is not only gluten and wheat free, but it's also corn, soy, yeast, egg, dairy and nut free.  It's also vegan.  What's in it you ask?  Well read on...

 

Ingredients

 

1 cup each of: chopped candied: fruit, citron, pineapple, red and green cherries.
1 cup dried raisins
4 cups Frankie's all purpose flour blend (this is a must.  most others will not work)
2 tsp. ground cinnamon
2 tsp. ground nutmeg
1 tsp. ground cloves
1 tsp. ground allspice

1 tsp. ground ginger
2 tsp. unsweetened cocoa
1.5 tsp. corn and aluminium free baking powder 
.5 tsp. salt
1.5 cups corn and soy free vegetable oil
1 cup packed brown sugar
.5 cups white sugar
.5-1 cups water
.66 cups rum, whisky, brandy or your favourite booze.
1 tsp. vanilla extract
.5 cups molasses

Directions
Preheat still oven to 250 degrees F.  Put large bowl of water on bottom rack of oven.  In a bowl mix all candied fruit together.  In a separate bowl combine flour, and spices, cocoa, baking powder and salt.  In a third bowl mix sugar, half the water, vanilla, molasses and booze.  Stir wet bowl ingredients until combined and then add oil.  Blend well.  Combine wet ingredients with dry ingredients until well blended.  The consistency should be that of thick muffin mix.  Add candied fruit and mix until combined.  If the mixture is too thick add water.  By adding water it will be easier to scoop in the next step.

Scoop contents into greased and lined bread pans until 75% full.  Place in oven on middle rack and bake for at least 3.5 hours.  Bread should be quite stiff to the touch and leave a skewer clean when inserted.  (I've had to cook mine for about 4 hours or so)  When cooked remove from oven and let sit in pans until cool.  When cool remove from pans and wrap well.  (This cake will last for quite a while on a shelf in an airtight container.  However it likely won't last long once you taste it.  Especially if you add more booze to it after it's cooked.)