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Angela's Canned Fruit Cake

Source of Recipe

Angela Lowry


Recipe Introduction

This makes a big cake, for group or caterers but the recipe can be cut in half successfully. It's gluten free - lactosefree - oil free - salt free.

List of Ingredients

4 cups of GFCF flour ( a mix is best, I use 1/3 brown rice, 1/3 Quinoa,
1/3 tapioca)
5 eggs (I use five, but it works well with less)
4-16 oz can of your favorite fruit
5 tsp GFCF baking powder
1 large box of jello mix or 1/2 c plain gelatin
1 can frozen fruit juice concentrate

Note:
You can use the following if you don't want to add frozen juice:

1/2 cup turbinado (raw) sugar (may substitute corn or cane syrup )


Recipe

Preheat your oven to 340 degrees. Grease an angel food or bundt pan.

Using a blender, Puree the cans of fruit.

Mix eggs and pureed fruit together in a large mixing bowl. Add flour and fruit juice concentrate. Mix well. Add baking powder and mix on high for at least two minutes.

Pour the mixture into your pan and bake for 50 minutes. Test your cake's readiness by placing a tooth pick or wooden shisk-a-bob stick into your cake. When it comes out clean, the cake is done.

Author's Notes: As a general rule I've found my gluten free cakes cook better in angel food or bundt pans. You can also use muffin tins and other small baking pans. If you use a smaller pan reduce your cooking time accordingly. Muffin or cupcake tins take about 30 minutes to cook. Flat 8x8 pans take a little longer. When cooking flat sheets, glass pans seem to render
better results.

Gluten free mixes tend to take longer to cook in larger pans, and come out raw in the middle and over cooked or burnt on the outside. Cooking your cake longer at lower temperatures in shallow or smaller pans solves this problem.

Once the cake looks done, it's OK to leave it in the
oven for an extra 10-15 minutes with the heat turned off. Make sure to check your cake every five minutes or so to make sure it isn't getting to dark on top.