Gluten Free Mini Fruitcake with Lemon & Cinnamon Icing Recipe
This gluten free fruitcake recipe with lemon and cinnamon icing is a great cake recipe for Christmas. Try this mini fruitcake recipe for a christmas present idea.
Keywords
- mini fruitcake recipe
- gluten free fruitcake
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at myfoodbook.com.au.
Cooking tools:
- Friand pan
- Sifter
- Skewer
- Cooling rack
- Oven
- Stove
- Microwave
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Spoon
- Measuring cup
- Measuring spoon
- Plastic wrap
- Pastry brush
- Paper towel
Ingredients
- 100g (2/3cup) Raisins
- 100g (2/3cup) Chopped apricots
- 100g (1/2cup) Currants
- 100g (2/3cup) Chopped dates
- 50g (1/3cup) Mixed peel
- 80ml (1/3cup) Orange juice
- 2 tbsp Brandy (optional)
- 125g (3/4 cup) diced Copha
- 225g (1 cup) firmly packed brown sugar
- 60ml (1/4cup) Sour cream
- 2 Eggs
- 150g (1-1/4 cup) Gluten free plain flour
- 75g (2/3 cup) Gluten free self-raising flour
- 1 tsp Ground cinnamon
- 1/2 tsp Mixed spice
- 1/4 tsp Ground nutmeg
- 30g (1/4 cup) toasted, flaked almonds
- Medley of mixed dried fruit
- 125g (1cup) Icing sugar
- ¼ tsp Ground cinnamon
- ½ tsp Lemon zest
- 1 – 2 tbsp Lemon juice
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