Christmas Fruit Cake + Hibiscus Poached Pears (GF & V)

Christmas fruit cake topped with hibiscus poached pears! Now it won’t be Christmas without a classic fruit cake! This particular fruit cake is literally SO EASY!! The only down side is that it requires over-night preparation. But hear me out, this is a good thing because my fruit cake was done and ready by 10am the next day (that’s if you’re as keen as I am to get it into the oven early morning 😀 All you have to do is combine the fruit and cranberry juice in a large mixing bowl, give it a good stir and pop it in your refrigerator overnight.

Wake up, add the remaining ingredients, pour it into your pan and bake it! Want those beautiful poached pears also? You got it! These hibiscus poached pears compliment the fruit cake just beautifully. Oh and did I mention that this is gluten free and vegan??!! Now that’s just too exciting!!!!
I really hope you enjoy my variation of a Christmas fruit cake, enjoy! xx

Christmas Fruit Cake + Hibiscus Poached Pears (GF & V)

 

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Prep time

12 hours

Cook time

1 hour 40 mins

Total time

13 hours 40 mins

 

Author: Wholesome Patisserie

Recipe type: Fruit Cake, Gluten Free, Vegan

Serves: 1 large fruit cake

Ingredients

• Fruit Cake
• 1kg dried mixed fruit
• 2 cups cranberry juice
• 2 cups gluten free all-purpose flour, I use this brand
• 4 tsp baking powder
• 2 tsp ground mixed spice
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• Hibiscus Poached Pears
• 3 - 4 cups filtered water*
• 2 Tbsp loose leaf hibiscus tea or a hibiscus blend, I used Vitality Tea from West End Tea Co.
• 3 ripe Bosc pears, peeled

Method

1. Fruit Cake
2. *Requires Over-Night Prep
3. In a large mixing bowl, add dried fruit and pour over cranberry juice. Cover with plastic wrap and place into the refrigerator to soak overnight.
4. Preheat oven to 150ºC (130ºF). Grease a 9" (23cm) round springform pan with coconut oil. Set aside.
5. Remove fruit from refrigerator and add the flour, baking powder and spices, mix until well combined.
6. Pour batter into prepared pan, smoothing out the top.
7. Bake for 50-60 minutes or until a skewer inserted into the middle comes out clean.
8. Remove and let cake cool completely in the pan.
9. Once cooled, remove from pan.
10. Hibiscus Poached Pears
11. Pour water into a medium/large pot.
12. Whisk through loose leaf tea. Bring water to a boil, whisking occasionally.
13. Once boiling, reduce heat to a gentle simmer.Add pears into the water, they should be completely covered, if not, add more boiling water.
14. Poach pears, uncovered for 30-40 minutes or until tender and soft.
15. Once pears are tender, remove them with a slotted spoon.
16. Cool them down in the refrigerator before topping the fruit cake or serve them warm with the fruit cake.
17. Enjoy!

Notes

Store fruit cake (without pears) in an airtight container, in the pantry or 2-3 weeks.
Pears are best consumed after making.

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