Christmas Fruitcake (Grain/Gluten-free) made with Banana Flour
This fruit cake is very easy to make and perfect for Christmas and other celebrations. Even fruitcake connoisseurs will never guess that this is not made with traditional wheat flour.
- 125g butter
- ¾ cups dark granulated sugar (brown, muscovado or coconut)
- 1kg mixed dried fruit
- ½ cup sherry
- 1 tsp mixed spice
- zest of 1 orange
- 1 tsp baking soda
- 2 Tbsp liquid sweetener (golden syrup, treacle, coconut nectar, agave nectar)
- 2 eggs
- 150g Natural Evolution Ultimate Gluten Free Baking Flour
- ½ tsp baking powder
Combine first 8 ingredients (butter, sugar, fruit, sherry, spice, zest, baking soda and liquid sweetener) in a saucepan and heat over a medium heat for 2 minutes, stirring often. Allow to cool completely.
Heat oven to 130°C. Grease and line your baking tin, ensuring the paper extends up the sides beyond the tin if you are using a smaller tin. Use a deep 20cm or a regular 30cm tin.
Beat the eggs in a large bowl and add the cooled fruit mixture and stir to combine. Sift the dry ingredients and fold into fruit mixture.
Spoon into the tin and bake for approx 3-3½ hours or until cooked when tested with a skewer.