Fruitcake with Sugar Glaze

 


Fruitcake with Sugar Glaze

INGREDIENTS

Raisins 100 g

Cherries 225 g, glace (candied), quartered

Raisins 200 g

Sherry 50 ml

Butter 110 g

Sugar 225 g

Salt 1 pinch

Nutmeg 1 pinch, grated

Spices 1 tsp ground

Eggs 3, beaten

All purpose flour 225 g, gluten free

Almonds 175 g, blanched, chopped

Icing sugar 250 g, royal

Preparation

How to make a delicious fruitcake with sugar glaze

Place all the fruits in a bowl with the sherry, stir well, cover and leave to stand overnight.

Heat the oven to 160°C (140° fan) gas 3.

Grease a 1kg |2lb loaf tin and line the base with non-stick baking paper.

Beat the butter with the sugar, salt and spices in a mixing bowl until light and creamy, then gradually beat in the eggs.

Gently fold in the gluten free flour, followed by the soaked fruits and almonds, stirring well.

Spoon into the tin and bake for 2-2 1/4 hours until cooked through.

Leave to cool in the tin.

For the icing

Mix the royal icing sugar with a little water, adding a little at a time, until it is thick and smooth.

Spread the icing on top of the fruitcake, allowing it to run down the sides.

Leave to set.

 

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