Dairy-free, no added sugar! This is a very unlikely-sounding recipe, which in its original wheat version didn’t have any eggs either. To make it work gluten free, introduce some eggs, but it remains a very simple effective cake.
750g dried fruit or your choice – you could use cake fruit mix, just sultanas, or any other hybrid variety you like.
400ml gingerale (or just warm water if you prefer)
350g Gluten Free Cake and Biscuit Mix
4 level tsp Gluten Free Baking Powder
1 tsp mixed spice, or other spice of your choosing.
3 beaten eggs (size 7)
Soak the fruit in the gingerale or water overnight.
Add the beaten eggs, flour, baking powder and spice.
Mix well and transfer to a paper-lined 23cm round tin or any other shape of similar capacity.
Bake one and a half hours at 160 – 170C, or until a skewer inserted into the cake comes out clean.