Prep:  30 minutes
Cook:  25 minutes
Makes:  12 Mini Fruitcakes
Serves:  12
Average: 4.8 (4 votes)
Recipe by: Copha
A wonderful treat for those on a special diet. Your guests are sure to be impressed.

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Gluten Free Mini Fruitcake with Lemon & Cinnamon Icing
Lemon and cinnamon icing
  1. This is best done the night before. Combine all the dried fruit, orange juice and brandy (if using) in a bowl, cover and leave to soak overnight
  2. Preheat oven to 170°C (fan forced 150°C) 330°F/ 300°F. Lightly grease 2 six-cup friand pans
  3. Melt Copha in microwave or saucepan until fully melted. Whisk together melted Copha and brown sugar, add sour cream and whisk in eggs one at a time
  4. Sift together plain flour, self-raising flour, cinnamon, mixed spice and nutmeg in a separate bowl. Fold through the Copha mix. Add the soaked fruit, and stir through
  5. Divide batter equally into the prepared pans and bake for 25 to 30 minutes, or until a skewer inserted into the centre comes out clean. Remove pans from oven
  6. Set cakes aside in the pan for 5-10 minutes before turning onto a wire rack to cool completely
Lemon and cinnamon icing
  1. Sift icing sugar and cinnamon into medium bowl. Add the lemon zest. Then pour in the lemon juice one tablespoon at a time, mixing until a smooth, thick icing is made
  2. To assemble, spread icing over the top of cakes. Top with a medley of mixed fruit and almonds. Allow the icing to set
Tips & Hints:
  • Cakes can be kept in air-tight container in pantry for up to 3 days.
FacebookPintrestX (Twitter)Google ClassroomShare via Email