Gluten Free Mini Fruitcakes
Prep:  30 minutes (Plus soaking fruit)
Cook:  25 minutes
Serves:  12
Average: 4.3 (4 votes)
Difficulty:
Cuisine:
Saved:
Australian
273
Recipe by: Copha
Bring the flavours of Christmas to your table with these fantastic gluten free mini fruitcakes. These cakes will keep in an air-tight container in the pantry for up to 3 days so a great make-ahead Christmas dessert.
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Gluten Free Mini Fruitcakes
Ingredients:
Cherry Compote
Method:
  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. Set cakes aside in the pan for 5-10 minutes before turning onto a wire rack to cool completely
Cherry Compote
  1. Combine cherries and sugar in a saucepan. If using fresh cherries, add 50ml of water into the saucepan; if using preserved cherries, add 50ml of the syrup
  2. Bring mix to the boil over medium heat. Then reduce heat to low and simmer for 5 minutes, or until liquid has reduced and become a syrup
Tips & Hints:
  • Make custard according to instructions on packet. Place cakes onto serving plate; warm in microwave if desired. Drizzle custard over cake and serve with cherry compote on the side. Cake can be kept in air-tight container in pantry for up to 3 days
Copha Vegetable Shortening
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