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Gluten-free festive fruit cake

Name: Gluten-free festive fruit cake
Ingredients: 1 ⅕ kgs Dried fruit, mixed, chopped if large (Main); 1 cup Sherry, or brandy; 250 g Butter, at room temperature; 300 g Dark cane sugar; 5 large Eggs; 250 g Gluten-free flour (Main); 2 tsp Mixed spice; 1 pinch Salt

Jan Bilton

Food writer and cookbook author.

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I used Edmonds Gluten-Free flour for this cake. It was voted by consumers in the latest Black Box in-home survey to be the most popular gluten-free flour. Over 100,000 households were involved in the survey.

1 ⅕ kgs	Dried fruit, mixed, chopped if large (Main)
1 cup	Sherry, or brandy
250 g	Butter, at room temperature
300 g	Dark cane sugar
5 large	Eggs
250 g	Gluten-free flour (Main)
2 tsp	Mixed spice
1 pinch	Salt

Place the dried fruit in a large bowl. Add the sherry and mix well. Cover and soak overnight.
Next day, preheat the oven to 150C. Line the base and sides of a 23-25cm round spring-form cake pan with baking paper.
Beat the butter and sugar together, until creamy. Add the eggs one at a time, beating well after each addition. Sift the flour, spice and salt into a bowl then add alternately to the butter mixture with the dried fruit and any liquid. Spoon into the cake pan and smooth the top with a wet hand.
Bake for about 2¼ hours or until a skewer inserted in the centre comes out clean. Remove and cool in the pan. Wrap in foil and store in a cool place.
The top may be garnished with stars cut from gluten-free royal icing.