Looking for a sweet treat that will satisfy your cravings? This gluten-free fruit cake with a walnut glaze is perfect. With added Jujube Fruits also known as 'Red Dates,' these have been enjoyed as a longevity berry in Asia for thousands of years. It is widely used in traditional Chinese medicine to promote vitality and wellbeing. Recipe by Tara from Tara's Busy Kitchen.
Ingredients
- 175g softened butter, plus extra for the tin
- 200g gluten-free flour
- 1 heaped tsp of gluten-free baking powder
- 1 tsp cinnamon
- 100g dark brown sugar
- 2 large eggs, beaten
- 3 tbsp clear honey
- 2 overripe bananas, about 350g with skins on
- 100g jujube fruit
- 50g chopped walnuts
For the glaze
- 2 tbsp clear honey
- 25g butter
- 50g chopped walnuts
- Jujube Crisps for sprinkling
Method
- Heat oven to 160C/140C fan/ Gas 3. Butter and line a loaf tin. Put the flour, baking powder, cinnamon, butter, sugar, eggs and honey in a large mixing bowl and beat with a hand-held electric mixer until light and fluffy.
- Mash the bananas and chop the jujube fruit. Stir into the cake mix with the walnuts. Spoon into the prepared tin and smooth the top. Bake for 55-65 minutes until firm to the touch and a skewer or knife inserted into the centre comes out clean. If after this time the knife doesn't come out clean cover the cake in foil and bake for another 5-10 minutes. Cool in the tin for 10 minutes.
- To make the glaze, put the honey and butter in a small pan and bring to the boil, stirring until the butter has melted. Remove from the heat and stir in the walnuts. Leave to cool until it has thickened a little. Spoon over the top of the cake, sprinkle with Jujube crisps and leave to set.
