Group 1
Ingredient
KG
Sultanas
0.300
Currants
0.200
Lemon or orange zest
0.075
Hot Water (approx.)
0.400
Total Weight: 0.975
Group 2
Ingredient
KG
Butter (Softened)
0.115
Sugar
0.130
APITO VANILLA ESSENCE NO 1
0.003
Orange Rind (grated)
0.005
Total Weight: 0.253
Group 3
Ingredient
KG
Eggs
0.165
Brandy (sherry or rum)
0.010
Retained jus from fruit
0.050
Total Weight: 0.225
Group 4
Ingredient
KG
GLUTEN FREE BAKING MIX
0.300
Gluten Free Baking Powder
0.003
Cinnamon
0.010
Mixed Spice
0.005
Nutmeg
0.005
Ground Ginger
0.005
Total Weight: 0.328
Place Group 1 into a bowl and cover. Let stand for 1-2 hours. Drain retaining 25g of the jus for later. Preheat oven to 160¡C. Line base and sides of 24cm cake tin with 2 layers of baking paper. Cream Group 2. Add Group 3 and mix through. Sift Group 4 add to mixture and stir in well. Fold the soaked and drained fruit (Group 1)through the mixture to combine. Pour the mixture into the prepared cake tins. Bake for approx 1_ hours or until a skewer comes out clean.
To avoid cross contamination ensure that the gluten free products are stored weighed up and mixed away from any Wheat or Rye products.
