Saturday, February 21, 2015

Prune and raisin loaf cake - gluten free

























Winter baking needs to be comforting and this loaf definitely hits the spot, ideal served with a good cup of tea. I have mentioned before that Mr LF is a member of a walking group and this has been tasted and approved by his fellow walkers, its also robust enough to survive being buffeted about in a rucksack or lunch box.

I love the sticky soft prunes which create large pockets of moist juicy fruitiness, this cake is naturally gluten free and improves with keeping, I have baked the recipe several times and would recommend that you use a quality cider or fruit juice as your soaking liquor as it really makes a difference to the overall flavour of the cake.

This version is taken from River Cottage Light and Easy and is also very similar to a tea loaf recipe I make a lot but instead of the raisins and prunes, I used the same quantity of dried fruit.

What you need
  • 150g raisins or sultanas
  • 150g soft pitted prunes
  • 75g soft brown sugar
  • 150ml cider, strong tea or fruit juice (apple or orange is good)
  • Oil spray
  • 1 egg - free range
  • 100g rice flour or gluten free flour
  • 100g ground almonds
  • 2 tsp baking powder
  • 1/2 tsp mixed sweet spices
What you do
  • Soak the fruit in the cider,tea or juice for a couple of hours, stir in the sugar until dissolved in a large baking bowl. I leave it covered with a tea towel in the kitchen
  • Oil spray and base line a 2lb loaf tin
  • Pare heat the oven to 170c
  • Sieve the flour, almonds, baking powder and spices on to a plate ready for adding to the bowl
  • Add the sieved flour and egg to the bowl containing the soaked fruits, mix thoroughly and then turn into the prepared loaf tin
  • Bake for 50 to 55 mins until golden and well risen
  • Cool initially in the tin and then cool fully on a wire rack
  • Stores well in an airtight tin.




































I am linking this post up to "Bake of the Week" over at Casa Costello, a general celebration of baking in all its forms.

                                                               Casa Costello

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