Multiple Allergen Free Spiced Fruit Cake

No eggs, no dairy, no gluten, no tree nuts, no peanuts, no corn, no sesame, no xanthan gum

Ingredients:

70g dried mixed fruit
1 tsp mixed spice
180g ground rice
120g brown sugar
1 ½ tsp baking powder
12 tbsp strong tea
3 tsp arrowroot
3 tsp cold water
6tbsp hot strong tea

Directions:

Preheat the oven to Gas mark 3/325⁰F/160⁰C/140⁰C Fan
Mix the ground rice, sugar, baking powder and mixed spice together in a large bowl. In a small bowl, mix the arrowroot with 3 tsp cold water. Heat 12 tbsp of strong tea in a saucepan. Just as it begins to boil, remove from the heat and add the arrowroot. Stir well until the tea thickens then add to the large bowl along with 6 tbsp hot strong tea. Stir well to mix then leave to stand for three minutes. This allows the rice to soften and the flavour to develop. Spread the dried mixed fruit evenly across the bottom of a greased and lined 20 cm x 10 cm loaf tin (or a silicon loaf tin) then pour the batter over the top. Bake for 30 minutes. Leave to cool before turning out and serving.

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