This doesn’t keep as long as a traditional fruit cake, but it is VERY nice, and some people may prefer it. It is a lighter mix, but still moist and fruity, and will last for a week or so if it gets the chance. It does contain a lot of ground almonds, but its worth it!

450g mixed dried and/or glace fruit (whatever mix you like best, but I’d recommend not using glace cherries as they lose their colour in this recipe!)

150g butter

150g sugar

1 tsp mixed spice

1 tsp baking soda

1 x 430g tin crushed pineapple, with its juice

pinch of salt

3 size 7 eggs

250g Gluten Free Cake and Biscuit Mix

100g ground almonds

2 ½ tsp Gluten Free Baking Powder

Put the fruit, butter, sugar, spice and soda in a large saucepan, add the tin of crushed pineapple, and bring to the boil, stirring constantly with a wooden spoon. Boil for the three minutes over moderate heat, stirring throughout.

Remove this mixture from the heat and cool. You can either stand it in the sink in cold water if you’re in a hurry or leave it covered overnight if you’re not.

Heat the over to 160C

Add the flour, ground almonds, salt and baking powder, and mix in the lightly whisked eggs.

Stir well, then place in a paper-lined 23cm round pan (or equivalent volume in any other shape!) and cook for 1 ¾ to 2 hours, until a skewer inserted into the cake comes out clean.

Cool in the tin.