Gluten-free Plum Cake
A rich Christmas plum cake with rum-and-brandy-soaked dry fruit, made with rice flour.
- Prep
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- Cook
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- Total
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- Ingredients
- 10
Method
- 1
Soak the dry fruits in rum and brandy and keep in a warm place for 3–4 days.
- 2
Sieve the flour with the baking powder.
- 3
Beat the butter and sugar. Add the eggs one at a time.
- 4
Once the mixture is fluffy, gently fold in the flour, then the dry fruits.
- 5
Pour into an 8-inch cake tin or oven-proof dish and bake at 175 °C (350 °F) for 35–45 minutes.
- 6
Brush the baked cake with rum or brandy.
- 7
De-mould and allow to cool on a wire rack.
Cooking for someone with celiac disease? Use flours ground in a dedicated gluten-free mill, check every packaged ingredient (especially heeng, sauces and masalas) and use clean utensils to avoid cross-contamination. See hidden sources of gluten →
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