ENJOY your Experience
RV Serial Number –

RECIPES

Return to Recipes

INGREDIENTS

      • 1 kilogram (2 pounds) mixed dried fruit
      • 1/2 cup (125ml) sweet sherry
      • 250 gram (8 ounces) dairy-free spread
      • 1/2 cup (125ml) soy milk
      • 1 1/4 cup (250g) firmly packed brown sugar
      • 1 1/4 cup (170g) gluten-free plain (all-purpose) flour
      • 1 cup (65g) baby rice cereal
      • 1/2 cup (75g) (100% corn) cornflour (cornstarch)
      • 1/2 teaspoon bicarbonate of soda (baking soda)
      • 1 teaspoon ground cinnamon
      • 3 eggs, beaten lightly

Serves: 12

CREDIT: womensweeklyfood.com.au

DIRECTIONS

  1. Preheat oven to 150°C/300°F. Grease a deep 20cm (8-inch) round cake pan; line base and side with 3 layers of baking paper, extending paper 5cm (2 inches) above side.
  2. Combine fruit and ¼ cup sherry in a large bowl.
  3. Combine dairy-free spread, milk and sugar in a medium saucepan; cook, stirring, over low heat until sugar is dissolved and spread is melted; pour over fruit mixture.
  4. Stir sifted dry ingredients into fruit mixture, in two batches, until combined. Add eggs, stir until combined.
  5. Spread mixture evenly into pan. Bake about 2½ hours or until cooked when tested. (Cover cake during cooking if over-browning.) Cover hot cake with foil, wrap in a clean towel; cool in pan overnight.
  6. NOTES: Replace the sherry with orange juice, if you prefer. The cake can be made up to 2 weeks ahead; store in an airtight container in the refrigerator, or freeze for up to 3 months.