Easy 5 Minute Allergy Friendly Tea Cake


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Serves 1 cake | Prep Time 5 mins | Cook Time 50-60 mins

Why I Love This Recipe

If you have been searching for the easiest fruit cake recipe on the planet – search no longer. I have found it! I clipped this recipe from a magazine about 10 years ago, and stupidly never made it. But fate intervened, championing this recipe’s potential, as it fell out of my ancient recipe file while I was desperately searching for my grandmother’s cinnamon smoothie milk shake recipe. I almost hurriedly threw it away, only to discover, as I gave it a quick glance, that I just might hold the golden fruit cake ticket. Well, for those of us with no time! I am not going to mislead all of you fruit cake aficionados. This is not the most moist, flavor-filled fruit cake in the gluten-free world. However, it is pretty good if you want to whip up a tea cake with no time and very little ingredients! Serve it slathered with some butter or vegan spread and devour. YUM!


Ingredients You'll Need

2 cups organic dried mixed fruit (raisins, currants, apricots, citrus peels, pineapple, apple)
1 cup freshly squeezed orange juice
1 cup white rice flour
1/2 cup potato flour
1/2 tsp gluten free baking powder
1/2 tsp baking soda
1/2 tsp cream of tartar
1 tsp xanthan


Directions

Soak fruit in fruit juice over night.


Put mixture in your mixer and gradually sift in all dry ingredients.


Cook in a medium greased loaf tin (25cm by 8 cm or 10 inches by 3 inches) for 50-60 minutes at about 180C/350F.


Spread with butter or vegan spread and enjoy with a beautiful cup of tea.


Questions, Comments & Reviews


yum! looks really good and based on the ingredients, gotta be good. Happy to see that 'real' fruits are being used rather than the candied ones. Will be making this one for the upcoming holiday.


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