This traditional cake has been jazzed up with lots of ginger – you’d never know it’s gluten-free and dairy-fee. Perfect for weddings and Christmas.
Prep: 28 min Serves: 10 Easy to serve
Cook: 2 hrs 15 min
Plus 10 min to decorate
Nutrition per serving
Calories – 600 Carbohydrates – 107 Saturated Fat – 3
Sugar – 43 Protein – 7 Fat – 18
Fibre – 4 Salt – 0.33
Oil, For greasing
Dried Currants 100g
Semi-dried figs and prunes, roughly chopped 225g
Crystallized ginger 200g
Stem ginger, from a jar, chopped 100g
Stem ginger syrup 2 tbsp
Cointreau 4 tbsp
Ground ginger and mixed spice 1 tsp
Lemons 2 zest
Olive OIL 150 ml
Light muscovado sugar 175g
Gluten-free flour 225g
Gluten-free baking powder 1 tsp
Apricot jam 4 tbsp
Mixed Fruit, Including figs, prunes, dates and apricots
- Heat oven to 140c/fan 120c/gas. Lightly oil a 71.20cm deep, 25cm round cake tin, and line it with a double layer of baking parchment.
- Mix the dried fruits, ginger and syrup, cointreau, spices and lemon zest. Put the olive oil, sugar and eggs in a bowl, whisk together until ligh and fluffy. Sift the flour and baking powder into the mixture and trip in the fruit. Fold and stir together well.
- Spoon the mixture into the cake tin. Bake in the centre of the oven for 2-21?2 hrs, or until a skewer inserted into the centre comes out clean. Cover with foil if the cake begins to over-brown. Take from the oven and leave to cool in the tin. Remove, leaving the baking parchment in place until you decorate.
- For the topping: warm the jam and Cointreau together until the jam is liquid, allow to cool. Arrange the fruit on the cake and brush with the jam.
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