Do You Have Celiac Disease and Have Questions Or Need Help?
Join Celiac.com's forum / message board and get your questions answered! Our forum has nearly 1 MILLION POSTS, and over 62,000 MEMBERS just waiting to help you with any questions about celiac disease and the gluten-free diet. We'll see you there!
Follow / Share
|Get Email Alerts|
- Safe Gluten-Free Food List (Safe Ingredients)
- Unsafe Gluten-Free Food List (Unsafe Ingredients)
- Gluten-Free Alcoholic Beverages
- Celiac Disease Symptoms
- The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free
- Interpretation of Celiac Disease Blood Test Results
- Is Buckwheat Flour Really Gluten-Free?
- Gluten-Free Recipes
- Gluten-Free Dessert Recipes: Pastries, Cakes, Cookies, etc.
- Gluten-Free Cake Recipes (Frostings)
- Boiled Fruit Cake (Gluten-Free)
Boiled Fruit Cake (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
Ingredients: to make a 1½ lb cake in an 8 tin
or 4 oz/100g grated carrot or apple
or 4 oz / 100g unsweetened tinned chestnut purée
or 4 oz / 100g tofu
4 oz or 100g margarine - hard
4 oz or 100g granulated sugar
8 oz or 200g mixed fruit
several glacé cherries
¼ pint or 150ml hot water
4 oz or 100g lentil flour ( or gram flour)
4 oz or 100g rice flour
½ teaspoon or 2g bicarbonate of soda
¼ teaspoon or 1g cream of tartar
¼ teaspoon or 1g tartaric acid
1 level teaspoon 1g mixed spice
Put the margarine, sugar, mixed fruit and hot water in a large pan and stir over low heat until the fat has melted and the sugar is dissolved. Simmer gently for 5 to 10 minutes before cooling until lukewarm.
Beat the banana / apple / carrot / chestnut / tofu to a smooth purée with the milk and egg. This is best done in a liquidizer. Beat the purée into the cooled fruit mixture. Mix the flours together with the bicarbonate of soda, cream of tartar, tartaric acid and mixed spice. Fold the flour mixture in quickly to the cooled fruit mixture and pour the mixture immediately into a deep 8 cake or 2 LB loaf tin lined with a layer of nonstick baking paper.
oven gas mark 4 350&DEG;F 180&DEG;C
Bake for 1 ¼ to 1 ½ hours.
Cool in tin before turning out and removing paper.
Variations: Use 8 oz/225g mixture of any of the following: sorghum flour, millet flour, sweet chestnut flour, teff flour - to replace the rice flour and lentil flour.
Celiac.com welcomes your comments below (registration is NOT required).
Birthdays: Easy Gluten Free Ice Cream Cake
I have missed ice cream cakes since I was diagnosed with celiac disease.... [READ MORE]
Flour-Less Birthday Chocolate Cupcakes (Gluten-Free)
For a fun spin on these cupcakes - I made them with almond butter and pistachios on my blog.... [READ MORE]
Strawberry Cake (Gluten-Free)
This recipe comes to us from RissaRoo in the Gluten-Free Forum.... [READ MORE]
White Texas Sheet Cake (Gluten-Free)
This recipe comes to us from Clare Scheffer.... [READ MORE]