Welcome to my last article for the year!
For those cooks who struggle to serve a cake that’s both special and healthy for Christmas I have created this recipe - I hope you enjoy it.
I wish all of our readers a Christmas break filled with love and joy and a happy and prosperous New Year and stay tuned for more food tips in 2009.
Yours in Health
Maria Mitzikis
aka the Food Muse
GLUTEN FREE CHRISTMAS CAKE
Soaked in 1 cup of dark rum for a day:
175g each of pitted prunes chopped, raisins, cranberries
100g chopped candied peel and natural glace cherries
Also:
170g organic butter
170g dark soft sugar
4 free range eggs beaten
100g organic buckwheat flour
100g organic rice flour
3 heaped tablespoons honey
2 teaspoons ground allspice
1/4 cup stem ginger pieces chopped
2 teaspoons baking powder
Icing:
455g icing sugar unrefined
3 tablespoons stem ginger syrup
55g organic butter
3 tablespoons dark rum
Preheat oven to 150°
Beat together the butter with the sugar until creamy
Add the eggs and flours alternatively and gradually until used up
Stir in the fruit, rum and molasses
Stir in the allspice, ginger and baking powder
Spoon the mix into a prepared tin and bake for no more than 3 hours, test with a skewer
Beat the icing ingredients together until smooth and creamy and paste onto cold cake with a spatula
Tie with a lovely ribbon and sprinkle with cranberries.
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Your instructions say to add molasses but the ingredients list doesn't have this so how much do you need? Thanks
by Dannelle
10 Dec 08 08:49