This is a very fruity cake, which can have brandy or sherry added if you wish. Its find without as well!

225g butter

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

6 eggs

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!