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Wednesday

Royal Wedding Cakes (gluten free versions)

(image from the official royal wedding website)

Ah, weddings, and this one is a royal one. Here are gluten free versions of the cakes to be served at William and Kate's wedding.

Traditional English Fruitcake

Ingredients
2 pounds of dried fruits and nuts (cherries, sultanas, raisins, walnuts, almonds, citron, etc.)
if you do not use citron I'd add 1/2 cup orange and lemon zest (leave out of soaking)
1/2 lb. butter (unsalted)
2 tablespoons buttermilk
1/2 lb. light brown sugar
4 eggs
4 cups flour (gluten free flour blend of choice -- this is not a recipe in which a single sourced flour would be a good option -- using a minimum of three is ideal -- see flour chart)
1 teaspoons mace or nutmeg
1 teaspoon cinnamon
1 teaspoon soda

French Brandy (enough to cover the dried fruit in a bowl)

Directions
Soak all the dried fruit (NOT the nuts, NOT the citron, NOT the zest), in French Brandy overnight-24 hours. Drain brandy before using the fruit in the recipe. The brandy can be used to 'spike' sangria or iced tea. You can even soak the warm cake for a drunken version.

Cream the butter, add sugar gradually, and beat thoroughly.
Separate yolks from whites of eggs; beat yolks until thick and lemon-colored, whites until stiff and dry, and add to first mixture.
Sift the flour, soda, and spices.
Then add milk, fruit, nuts, and flour mixture.
Put in 2 buttered and floured deep 8" pans. (excess batter can be frozen for later use)
TWO COOKING OPTIONS
Place trays on a pan with water half-way up the sides. Cover with foil and steam for three hours, and bake one and one half hours in a 300 degree oven.
OR
Bake four hours in a 300 degree oven.

Rich fruit cake is always more satisfactory when done if the cooking is accomplished by steaming.

Brandy-infused fruit cakes are often matured for 2–4 weeks.

Chocolate Biscuit Cake

Ingredients
9 ounces of cookies broken in half -- sugar, shortbread, any plain cookie will do (William & Kate's cake will contain McVitie's® chocolate digestives tea biscuits but they are not gluten free)
8 ounces dark chocolate AND 4 ounces more for topping
2/3 cup whipping cream AND 1/3 cup more for topping
2 tablespoons butter AND 1 T more for topping

Directions
Line the inside of an 8" cake pan with parchment or foil -- spray with non-stick spray.
Heat 2/3 cup cream and 2 T butter over medium heat, stirring until butter is melted and just about to boil.
Pour cream mixture over 8 ounces of dark chocolate and stir smooth.
Add biscuit pieces to chocolate mixture, gently fold until all pieces are coated.
Spoon into the prepared cake pan.
Gently press mixture into pan.
Refrigerate cake for 3 hours or until firm.
Remove cake from cake pan and turn upside down onto a serving plate.
Remove parchment or foil.
As before, heat cream and butter and then pour over chocolate.
Pour the melted chocolate over the cake.



Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

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