Gluten-free Plum Cake

Method

1. 1

   Soak the dry fruits in rum and brandy and keep in a warm place for 3–4 days.

2. 2

   Sieve the flour with the baking powder.

3. 3

   Beat the butter and sugar. Add the eggs one at a time.

4. 4

   Once the mixture is fluffy, gently fold in the flour, then the dry fruits.

5. 5

   Pour into an 8-inch cake tin or oven-proof dish and bake at 175 °C (350 °F) for 35–45 minutes.

6. 6

   Brush the baked cake with rum or brandy.

7. 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.