COOKING CLASS

RICH FRUIT CAKE
LOLA'S CHRISTMAS OR SPECIAL FRUIT CAKE

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Recipe Sheets Ingredients

Utensils
This cooking class is to teach you methods that will make your gluten free cookery successful, if you wish to
purchase the 'Step By Step' Recipe sheets go to the links above for more information. If you need utensils or
ingredients we can mail them to you, see the links above.

Prepare the fruit Weigh the fruit and nuts and chop any large pieces, sift in spices, add spirit, mix lightly to distribute the spices,cover and leave overnight Next Day .....	Weigh and measure the given dry ingredients	Place the dry ingredients in a plastic bag, give them a good shake to mix well. Mixing well here eliminates the need for over mixing later.	Grease and line a heavy deep cake pan with margarine and brown paper
Lightly hand mix the shortening and other given ingredients	WATCHPOINT ! (Do not use a mixer as this will overmix your cake and cause the fruit to sink)	Using a wire whisk lightly whisk the eggs	Sift the dry ingredients into the soaked fruit
With a wooden spoon fold the dry ingredients through the fruit.	Add the creamed mix and beaten eggs Turn the mixture carefully to distribute the creamed mix and eggs	Place the mixture in the prepared tin and decorate top if desired	Bake for one hour @ 160C and then reduce the oven temperature to 150C for the given time, depending on the size of your mixture and tin
If using a fruit topping cover the cake pan with a thick piece of cardboard to prevent drying.	Cool in the tin and for a glazed finish, brush with a gelatine mix of 1 tbsp. water and 1 tsp of gelatine with 2 tsp. sugar, heat until clear and brush on fruit.	It is best to leave the cake 3-4 weeks to mature before cutting. Don't refrigerate the cake as this will prevent maturing causing a crumbly cake	It will be slice well with an electric knife.