Cheat's Fruitcake
We love fruit cake, and if there is an option to make one, especially gluten- and lactose-free, we will definitely give it our best shot. So the Waitrose card that has been sitting on the side of the fridge for months has finally been road-tested by our food editor.
We picked up a few recipe cards from Waitrose the last time we were in there, and one that caught out eye was for a Cheat's Fruitcake (with mincemeat). Being gluten- and lactose-free, Sarah was challenged to create the recipe so we could all enjoy a slice, or two.
Here is the recipe - with our substitutes added in.
Ingredients
- 150g unsalted butter - we used a baking margarine
- 125g golden caster sugar
- 2 large eggs
- 225g mincemeat
- 1 tsp vanilla extract
- 150g self-raising flour - we used Doves gluten-free flour
- 1/2 tsp salt
- 50g walnuts - we left these out
- 50g sultanas
Method
- Pre-heat an oven to 170C, gas mark 3. Lightly grease a 20cm loose-bottomed cake tin and line with grease-proof paper
- Add the (softened) butter and caster sugar to a mixing bowl, and beat for 2-3 minutes with a hand mixer, until pale and fluffy
- Beat in the eggs, one at a time, until combined
- Bea in the mincemeat and vanilla, before folding in the flour and salt.
- Lastly fold in the nuts and sultanas - these are optional
- Spoon the mixture into the lined baking tin, make sure to level the top, then into the over to bake for 40-50 minutes. Once golden brown and risen, check with a skewer and if it is inserted and comes out clean you are ready to take the cake out of the oved and cool for 10 minutes.
- Remove the cake from the tin and then leave to cool on a wire rack.
- The recipe said something about storing leftovers, but that may not apply to you, as it didn't with us :)
- 150g unsalted butter - we used a baking margarine
- 125g golden caster sugar
- 2 large eggs
- 225g mincemeat
- 1 tsp vanilla extract
- 150g self-raising flour - we used Doves gluten-free flour
- 1/2 tsp salt
- 50g walnuts - we left these out
- 50g sultanas
Method
- Pre-heat an oven to 170C, gas mark 3. Lightly grease a 20cm loose-bottomed cake tin and line with grease-proof paper
- Add the (softened) butter and caster sugar to a mixing bowl, and beat for 2-3 minutes with a hand mixer, until pale and fluffy
- Beat in the eggs, one at a time, until combined
- Bea in the mincemeat and vanilla, before folding in the flour and salt.
- Lastly fold in the nuts and sultanas - these are optional
- Spoon the mixture into the lined baking tin, make sure to level the top, then into the over to bake for 40-50 minutes. Once golden brown and risen, check with a skewer and if it is inserted and comes out clean you are ready to take the cake out of the oved and cool for 10 minutes.
- Remove the cake from the tin and then leave to cool on a wire rack.
- The recipe said something about storing leftovers, but that may not apply to you, as it didn't with us :)