Name: Gluten Free Fig, Rum and Raisin Loaf
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 12
Ingredients: 2 and a 1/2 cups raisins (400g); 250g packet roughly chopped soft and juicy dried figs; 1/3 cup rum, plus 1 tblsp extra, for brushing; 125g unsalted butter, chopped, at room temperature; 1/2 cup firmly packed dark brown sugar; 2 tsps finely grated lemon rind; 3 eggs; 2/3 cup gluten-free plain flour; 3 tsps mixed spice; 1 tsp baking powder; 1 cup almond meal; 1/2 cup roughly chopped walnuts; Icing sugar mixture and dried citrus slices, to decorate

Gluten Free Fig, Rum and Raisin Loaf

A festive Christmas treat that won't upset your tummy!

Serves 12

Prep

20M

Cook

Total

1H 20M

TIP: Loaf can be made up to one week ahead. Store in an airtight container. Refrigerate in hot weather. We used Orgran Plain Flour Gluten Free in this recipe.

Ingredients

2 and a 1/2 cups raisins (400g)

250g packet roughly chopped soft and juicy dried figs

1/3 cup rum, plus 1 tblsp extra, for brushing

125g unsalted butter, chopped, at room temperature

1/2 cup firmly packed dark brown sugar

2 tsps finely grated lemon rind

3 eggs

2/3 cup gluten-free plain flour

3 tsps mixed spice

1 tsp baking powder

1 cup almond meal

1/2 cup roughly chopped walnuts

Icing sugar mixture and dried citrus slices, to decorate

Method

Grease a 10cm x 29cm loaf pan. Line base and sides with baking paper, extending paper 3cm above pan edges.

Combine raisins, figs, rum, and 1/4 cup water in a large saucepan. Bring to a boil; stir occasionally. Boil for 1 minute. Move to a bowl. Cool.

Beat butter, sugar, and rind in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until just combined (the mixture will appear curdled at this stage). Transfer to a large bowl. Add sifted flour, spice, baking powder, almond meal, walnuts, and fruit mixture in two batches. Stir until combined. Spoon into prepared pan. Smooth over top.

Cook in a moderately slow oven (160C) for 50 to 60 minutes. (Cover loosely with foil during cooking if the top starts to over-brown). Remove.

Brush extra rum over the top of the cake. Place a sheet of baking paper over top, then wrap the hot cake in pan, with a clean tea towel. Leave overnight to cool completely before turning out.

Dust with sifted icing sugar. Decorate with citrus slices.

New Idea team