Gluten free fruit spiced tea bread


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Every once in awhile,  I come across a recipe that poses a challenge.  This recipe, from Good to know uk, has metric measurements that need to be converted to US weight measurements.

I used this chart to help me.  There are also many websites in which you can just plug in what you want to convert, such as this one below:

Cooking ingredients conversion 

Here are the original ingredient measurements:

  • 150g (5oz) dried mixed fruit
  • 150ml (¼ pint) hot, strong black tea
  • 200g (7oz) gluten-free self-raising flour
  • 100g (3½oz) light soft brown sugar
  • Finely grated zest of 1 orange
  • 1 level tsp ground mixed spice
  • 1 large egg
  • 2tbsp sunflower oil
  • Butter, to serve
  • 500g (1lb) loaf tin, buttered and lined with a strip of baking parchment
 Here are the converted measurements:
1/4 overfilled cup dried fruit-I used dried cherries
2/3 cup strong black tea-I used decaf chai.  Most measuring cups have an ml measurement.
scant cup of gluten free bisquick
scant 1/4 cup brown sugar
1 tsp orange rind (bottled)
1/2 tsp nutmeg
1/2 tsp cinnamon
1 large egg
2 tbsp grapeseed oil
1 tsp vanilla extract
Notice these measurements are not exact.  Unfortunately, converting metric to US weights is not exact, unless you have a scale, which I do not.  I found it interesting that she mixed metric with US weights here.  Scant means don’t quite fill to the top.  Overfilled means just over the top of the cup.  Like I said, I guestimated these measurements.
Method (from original recipe)
  1. Place the fruit in a bowl and pour the hot tea over. Cover the bowl and leave the mixture overnight for the fruit to absorb some of the tea and for it to plump up.
  2. Set the oven to gas mark 3 or 160°C.
  3. Tip the flour into a bowl and stir in the sugar, orange zest and mixed spice.
  4. Add the egg and sunflower oil to the fruit mixture, and tip this into the dry ingredients. Stir well to mix the ingredients to a soft-dropping consistency.
  5. Spoon the mixture into the prepared tin and level the surface. Place the tin in the centre of the oven. Bake the cake for about 1 hr, or until it has risen and feels just firm to the touch in the centre.
  6. Remove the cake from the oven and leave it to cool in the tin for about 10 mins. Turn it out on to a wire rack to cool completely.

Here’s how I did it:

About two hours before ready to bake, I made the tea in a measuring cup, then poured in the dried cherries to soak.

160C converts to 325F-I set my oven to 350, as I did not want to take an hour to bake the cake, but you can certainly do 325F.

I measured all of the dry ingredients into a bowl and mixed them up with a whisk.

I put the egg and oil into another measuring cup, whisked them together with the vanilla, then mixed that with the fruit mixture.  I then added that to the dry ingredients, and stirred together with a large spoon.

I used a much larger loaf pan.  The cake baked in about 20 minutes, but your oven may vary.  Keep an eye on it.

After five minutes, I tipped the cake out of the loaf pan and set it to cool on a rack.

The cake is moist and delicious, if small.  I might actually double the recipe if I make it again.   It seems I nailed the conversion, but I had my doubts.  Baking is an exact science, and you are taking a chance when measurements are not exact.  Perhaps it’s time to invest in a scale……

2 thoughts on “Gluten free fruit spiced tea bread

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