0 Prune and raisin loaf cake - gluten free

Winter baking needs to be comforting and this loaf definitely hits the spot, ideal served with a good cup of tea. I have mentioned before that Mr LF is a member of a walking group and this has been tasted and approved by his fellow walkers, its also robust enough to survive being buffeted about in a rucksack or lunch box.

I love the sticky soft prunes which create large pockets of moist juicy fruitiness, this cake is naturally gluten free and improves with keeping, I have baked the recipe several times and would recommend that you use a quality cider or fruit juice as your soaking liquor as it really makes a difference to the overall flavour of the cake.

This version is taken from River Cottage Light and Easy and is also very similar to a tea loaf recipe I make a lot but instead of the raisins and prunes, I used the same quantity of dried fruit.

What you need

• 150g raisins or sultanas
• 150g soft pitted prunes
• 75g soft brown sugar
• 150ml cider, strong tea or fruit juice (apple or orange is good)
• Oil spray
• 1 egg - free range
• 100g rice flour or gluten free flour
• 100g ground almonds
• 2 tsp baking powder
• 1/2 tsp mixed sweet spices

What you do

• Soak the fruit in the cider,tea or juice for a couple of hours, stir in the sugar until dissolved in a large baking bowl. I leave it covered with a tea towel in the kitchen
• Oil spray and base line a 2lb loaf tin
• Pare heat the oven to 170c
• Sieve the flour, almonds, baking powder and spices on to a plate ready for adding to the bowl
• Add the sieved flour and egg to the bowl containing the soaked fruits, mix thoroughly and then turn into the prepared loaf tin
• Bake for 50 to 55 mins until golden and well risen
• Cool initially in the tin and then cool fully on a wire rack
• Stores well in an airtight tin.

I am linking this post up to "Bake of the Week" over at Casa Costello, a general celebration of baking in all its forms.

                                                               

Detail: Prune and raisin loaf cake - gluten free

0 Golden Italian Christmas Cake

This year I fancied making a Christmas Cake with a difference, in previous years I have tried a chocolate fruit cake (very good Nigella recipe), a boil and bake fruit and mincemeat cakes as well as the more traditional style. As I love Italian food I thought I would make a cake with Italian flavours, think Amaretto, panettone et al. It became a golden cake as I manged to purchase some golden raisins, this fired my imagination to create a golden fruit cake.

On Stir up Sunday I made this cake alongside a tweet up with the National Trust and lots of other cakey bakey people. As you can see from the picture the cake is lighter in colour than a normal Christmas fruit cake, I will now store the cake for a couple of weeks, lovingly feeding it with Amaretto until its time to decorate. My plans this year are for a naked Christmas cake, filled with Golden Marzipan and topped off with more Golden marzipan and fondant with some simple decorations.

What you need

• 300g Golden Raisins 
• 300g Sultanas
• 100g dried figs (chopped and any hard stalks removed)
• 100g apricots (chopped)
• 150ml Amaretto
• Zest of 1 large orange
• 125g butter (softened) or baking margarine if you want diary free
• 200g Light brown sugar
• 2 eggs - free range
• 200g Self raising flour
• 75g Honey
• 2 tsp mixed spices
• 1/4 tsp ground cloves
• 1 tsp vanilla paste
• 130g candied orange peel - chopped (buy quality)
• 1/2 tsp Aroma Panettone Essential Oil (Bakery Bits)

I used an 8" double lined round loose bottomed cake tin, I also wrapped the outside with more greaseproof paper (you could use card, brown paper or even newspaper also), tied with string.

                                       

What you do 

• Place all the dried fruit and orange zest in a large bowl with the amaretto to soak overnight (if you forget you can microwave for a few minutes and allow to cool), covered with clingfilm.

                                   

• Preheat the oven to 130c fan / 150c normal and prepare your tin
• In a stand mixer blend the butter and sugar until light an fluffy
• Gradually add the eggs, essential oil and vanilla to the mixer, if in danger of curdling add some of the flour
• Next whisk in the honey and then sieve in the flour and spices
• Fold the flour and dried fruit into the mixture until thoroughly mixed, spoon into the prepared tin.
• Smooth the top and place in the oven
• Bake for 2 hrs 30 minutes to 3 hrs 15 mins until a skewer inserted comes out clean. Mine took about 3 hours in a fan oven
• Leave to cool in the tin on a wire rack, remove from tin whilst still a little warm. Store when cold double wrapped in parchment and clingfilm.
• Remember to feed by pricking the cake lightly and spooning over more amaretto.

I plan another post when its time to decorate, so make sure you follow us for an update in a few weeks.

Detail: Golden Italian Christmas Cake