Gluten Free Mini Fruitcakes

Elevate your holiday table with the delightful essence of Christmas embodied in these gluten-free mini fruitcakes. These charming treats are infused with a medley of dried fruits, warm spices, and a touch of brandy, making them a perfect indulgence for the festive season. Topped with a luscious cherry compote and a drizzle of velvety custard, these mini fruitcakes capture the heartwarming flavors that define this special time of year. Serve them at room temperature to fully savor their rich taste and delicate texture. As a thoughtful tip, remember to take them out of the fridge an hour before serving to ensure an exquisite dining experience.

INGREDIENTS:

Fruitcakes

• 100g (⅔ cup) raisins
• 100g (⅔ cup) chopped apricots
• 100g (½ cup) currants
• 100g (⅔ cup) chopped dates
• 50g (⅓ cup) mixed peel
• 80ml (⅓ cup) orange juice
• 2 tablespoons brandy (optional)
• 125g (¾ cup) diced Copha
• 225g (1 cup) firmly packed brown sugar
• 60ml (¼ cup) sour cream
• 2 eggs
• 150g (1¼ cup) gluten-free plain flour
• 75g (⅔ cup) gluten-free self-raising flour
• 1 teaspoon ground cinnamon
• ½ teaspoon mixed spice

For Garnishing

• 1 cup fresh or preserved pitted cherries
• 3 tablespoons castor sugar
• 1 cup pre-mix custard

PREPARATIONS:

Fruitcakes

1. The night before, combine dried fruit, orange juice, and brandy (if using) in a bowl. Cover and let soak overnight.
2. Preheat the oven to 170°C (fan forced 150°C) or 330°F/300°F. Grease 2 six-cup friand pans.
3. Melt Copha, whisk together with brown sugar, sour cream, and eggs.
4. Sift gluten-free plain flour, gluten-free self-raising flour, cinnamon, mixed spice, and nutmeg. Fold into the Copha mixture. Add the soaked fruit and stir through.
5. Divide batter into prepared pans and bake for 25 to 30 minutes. Cool in the pans for 5 – 10 minutes before transferring to a wire rack to cool completely.

Lemon Icing

1. Combine cherries and sugar in a saucepan. If using fresh cherries, add 50ml of water; if using preserved cherries, add 50ml of the syrup.
2. Bring to a boil over medium heat, then simmer for 5 minutes until the liquid reduces to syrup.

ASSEMBLY:

1. Prepare custard according to packet instructions.
2. Place cakes on a serving plate and warm if desired.
3. Drizzle custard over cakes and serve with cherry compote on the side.

YIELD:

• This recipe yields approximately XX mini fruitcakes.

SPECIAL INSTRUCTIONS:

• Serve the mini fruitcakes at room temperature. Remove from the fridge 1 hour before serving for optimal taste and texture.

TIPS:

• Customize the fruit mixture by incorporating your favorite dried fruits and nuts for a personalized touch.
• For a richer flavor, consider using the optional brandy in the fruit mixture.

These gluten-free mini fruitcakes beautifully capture the essence of the holiday season, bringing a festive and heartwarming touch to your table. The blend of dried fruits, fragrant spices, and a drizzle of velvety custard creates a symphony of flavors that resonates with the joy and merriment of Christmas. Each bite of these delightful treats transports you to a realm of culinary delight, where tradition and indulgence intertwine. With a burst of flavors and a touch of elegance, these mini fruitcakes are a perfect addition to your festive celebrations, making cherished memories with every shared moment and joyful bite.