Ingredients
- 1 and 3/4 cups Arrowhead Mills Organic GF AP flour (loosely packed)
- 1/4 tsp fresh ground nutmeg
- 1/4 tsp all spice
- 1/4 tsp ginger
- 1/4 tsp pumpkin spice
- 1 tsp Cinnamon
- 1 tsp Baking powder
- 1/2 tsp Salt
- 3 med. Eggs
- 1 tsp Vanilla Extract
- 1/2 cup Soft dark brown sugar
- 3 Tbsp Molasses
- 1 cup Butter
- 400 g Dried mixed berries chopped: (you can use dry fruits of your choice)
- 1 bag of Rind skin on dried fruit (chopped)
- Zest of 1 Lemon
- Zest of 1Orange
- 3/4 cup Water
- 1/4 cup of Brandy (optional)
DIRECTIONS:
- Preheat oven 320°. Lightly grease a 7 inch cake pane and line base.
- Chop the nuts and dried fruits into a large clean bowl. In medium saucepan, combine butter, mixed dried berries, Rind dried fruit, brown sugar, molasses and water.
- Simmer over moderately high heat for 3-4 mins, stir occasionally.
- Remove from heat and let stand for 45 mins or until cool.
- Grate rind of citrus and keep aside.
- Sift flour ,baking powder, mix spices, zest of orange and lemon and salt into another bowl.
- Once cooled, in a Large mixing bowl, Add the fruit mixture with eggs (lightly beaten) and vanilla extract and the nuts to flour mixture. Combine thoroughly. Transfer the batter into the prepared pan.
- Bake in center of oven for 75-90 mins, until a toothpick inserted in the center comes out clean.
- Let the cake cool completely.
- (OPTIONAL: Pour Brandy in cup and brush generously over exterior. Repeat process for 1-2 days. Allowing to fully dry in between. This fruit cake is best to serve the next day. The flavor and texture of cake improves a lot with time. This dried fruit cake will last for up to 2 weeks when kept covered at room temp)