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Gluten, Wheat and Dairy Free Country Fruit Cake
By Rectory Tea Rooms, The


8oz (200g) gluten free self-raising flour
Pinch of salt
1/2 teaspoon ground mixed spice
3oz (75g) dairy free margarine
4oz (100g) soft brown sugar
4oz (100g) sultanas
2oz (50g) chopped mixed peel
2oz (50g) glace cherries chopped
1 large egg, lightly beaten
1/4 pint (125ml) soya rice milk or water

  1.  Grease a 7 inch (18cm) round cake tin and line it with greased greaseproof paper.
  2. Sieve the flour, salt and spice together and rub in the margarine.
  3. Add the sugar, sultanas, peel and cherries.
  4. Add the egg and milk/water until mixture is smooth and of dropping consistency.
  5. Spoon the mixture in to a cake tin and level.
  6. Bake in the oven at 140 degrees for 1 hour.

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