Gluten And Dairy Free Spicy Fruit Cake

Ingredients

1 1/4 c. golden raisins

1 c. finely chopped pitted dried dates

1 c. dark raisins

3/4 c. dried currants

1 c. coarsely chopped glacé apricots

1 c. tokay or other dessert wine

6 oz. dairy-free margarine

1 c. firmly packed dark brown sugar

3 eggs

1 c. ground almonds

1 1/2 c. rice flour

1 tsp. cream of tartar

1/2 tsp. baking soda

1 tsp. ground nutmeg

1/2 tsp. ground ginger

1/2 tsp. ground cloves

Preparation

Step 1Combine fruit and 3/4 cup of the tokay in large bowl, cover with plastic wrap; stand overnight.Step 2Preheat oven to 250 degrees F. Line deep 9-inch round cake pan with two layers of parchment paper, extending paper 2 inches above side.Step 3Beat margarine and sugar in small bowl with electric mixer until combined; beat in eggs, one at a time. Mix butter mixture into fruit mixture; mix in ground almonds and sifted dry ingredients. Spread mixture into pan.Step 4Bake cake about 2 1/2 hours. Brush hot cake with remaining tokay, cover with foil; cool in pan. Serve dusted with sifted confectioners’ sugar, if you like.

Ingredients#

Preparation#

Ingredients

Preparation