I have further developed my gluten and dairy free fruitcake recipe, this time including Madeira – actually a verdelho liquer from Sevenhill Cellars, our friendly local Jesuit winery. This is about my fifth fruitcake variant, as I go through a process of what we software developers call “debugging”.
The following are approximations as this is deliberately a “not rocket science” recipe.
- 1 cup green pea flour
- 1 cup chickpea flour (or 2 of this if no green pea available)
- 1 cup tapioca flour
- 1 cup rice flour
- very heaped teaspoon guar gum
- 2 cups dark brown sugar
- 1 packet yeast
- 400g+ dried fruit
- 4 eggs
- 1.5 cups vegetable oil
- 0.5 cups Madeira
- 50ml dark rum
- large pinch ground ginger
- large pinch ground cinnamon/cassia
- large pinch ground cardamom
Sieve all dry ingredients apart from fruit into bowl, stir together with a DRY whisk.
Make well in centre, add eggs and liquid ingredients, stir well until thoroughly mixed.
Add fruit, stir until well distributed. Beat if you have the energy. Thorough mixing is important for this recipe, aeration not particularly so.
Divide into greased baking moulds. I use a couple of silicone bun (muffin) moulds for the bulk of the mixture, the rest going into a silicone loaf tin.
Prove for 1 hour with oven just on (warm to the hand, not hot).
Oven to 150°C, bake for 35 minutes or so for buns, another 15 or so minutes for small loaves, longer for large loaves.