This is a very fruity cake, which can have brandy or sherry added if you wish. Its find without as well!
1 cup sugar
grated rind or one lemon
1 tsp vanilla
1 tsp each cinnamon, ground ginger and mixed spice
1 tsp Gluten Free baking powder
½ tsp Nutmeg
3 cups (480g) Gluten Free Cake and Biscuit mix
1.5kg assorted mixed dried fruit (sultanas, currants, mixed peel, glace fruit – whatever takes your fancy!).
1 cup drained crushed pineapple
blanched almonds to decorate
¼ cup sherry, brandy or your favourite liqueur to pour over the hot cake (this is optional)
Line a 25cm round tin with greaseproof paper (sides and base)
Mix flour, baking powder and spices in a container and set to one side.
Cream butter, sugar, lemon rind and vanilla.
Add eggs, one at a time, beating well after each addition and adding a little flour each time to prevent the mix curdling.
Mix the fruit and pineapple in a BIG bowl, and add with the flour mix to the butter mix.
Mix well with a spoon, press into the tin and brush the top with water
Decorate with blanched almonds
Bake at 150C for 1 ½ hours, then turn the heat down to 130C for a further 2 hours or until a skewer comes out clean.
Pour brandy, sherry or liqueur over hot cake if wanted.
Allow cake to cool in tin.
Store in a closed container for several days before cutting – the flavours mellow and the texture improves!