As the title suggests, in my case this really is a last minute fruit cake. Even to the extent that unlike me I didn’t check to see what ingredients I had. However, I changed a few things and I think it worked out really well. We shall see what the consensus is when we serve it tomorrow.
You need to soak your fruit for 4 hours or overnight. I did mine overnight as that was much easier for me. We didn’t have Tokay so used Muscat and a dash of port.
Again I didn’t have enough dairy-free margarine or butter, so I used 25 g butter, 75 g dairy-free margarine and 85 g grape seed oil.
I thought I had cream of tartar from some time ago, but once again no such luck. I Googled what I could replace it with and sure enough baking powder can be used in lieu of cream of tartar and baking soda.
The end result is a moist cake with plenty of fruit and flavour.
Hope you try this.
May you all have a very Happy Christmas and Great New Year, back in 2014.
- 1-1/4 cups (200g) sultanas
- 1 cup (150g) finely chopped seeded dried dates
- 1 cup (150g) raisins chopped coarsely
- 3/4 cup (120g) dried currants
- 1 cup (250g) coarsely chopped glace apricot
- 1 cup (250ml) tokay (I used muscat and a dash of port)
- 25g butter
- 75g dairy-free margarine
- 85g vegetable oil (I used grape seed)
- 1 cup (220g) firmly packed dark brown sugar (I used 200g light muscovado)
- 3 eggs
- 1 cup (120g) almond meal
- 1-1/2 cups (270g) rice flour
- 1 teaspoon cream of tartar *****
- 1/2 teaspoon bicarbonate of soda *****
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- Combine fruit and 3/4 cup of the tokay in large bowl, cover with plastic wrap and stand overnight.
- Preheat oven to 120˚C/100˚C fan-forced.
- Line deep 22cm round cake pan with two thicknesses of baking paper, extending paper 5cm above side.
- Beat margarine, butter and sugar in small bowl with electric mixer until combined; beat in oil.
- Add eggs one at a time, beat until combined.
- Mix butter mixture into fruit, add almond meal and sifted dry ingredients.
- Spread mixture into pan.
- Bake about 2-1/2 hours.
- Brush hot cake with remaining tokay (muscat).
- Cover tightly with foil, and cool in pan overnight.
- Serve dusted with sifted pure icing sugar, if you like.
- You can replace these two with 1-1/4 teaspoons baking powder (gluten free).
- Make sure all fruit used is gluten free.