Traditional Fruit Cake

250g dried sultanas,
250g dried currants
250g dried cranberries
100g dried apricots, chopped
100g dried prunes
60g candied citrus peel
140ml brandy
270g softened butter
40g slithered almonds
200g plain gluten free flour (I use 50/50 rice flour and tapioca starch)
40g ground almonds
1 tsp baking powder
1 tsp ground cinnamon
1 tsp mixed spice
200g rapadura sugar or brown sugar
5 large eggs, beaten
2 tablespoon honey
whole blanched almonds (for decorating)

Stir brandy through dried fruit and peel and leave to soak overnight. Next day preheat low oven to 150’c. Grease a deep round cake tin (or loaf tins) and line with two layers of baking paper. Combine flour, almond meal, baking powder and spices in a bowl.  In a separate (large) bowl cream butter and sugar until light and fluffy. Beat in eggs, followed by flour mixture. Stir in soaked fruit, honey and slithered almonds. Pour mixture into prepared tins and gently press whole almonds on top for decoration. Bake for 3 hours (if a whole cake) or 2 hours if doing smaller cakes. To test if the cake is done, insert a skewer and if it comes out clean it is done – if not, reduce the oven temperature to 110’c and bake for a further 10-15 minutes and check again. Let cool completely in the tin. Wrap cake in paper and foil and store in an airtight container for as many weeks (or months) till Christmas!

There is so much fruit and sugar in these cakes that they will last a good long while and improve in flavour the longer they are left!