8 Hours 30 - minutes
Try this delicious gluten free, rich fruit cake recipe for a special celebration.
75g ground almonds
1 1/2 tsp ground mixed spice
1/2 tsp xanthan gum
165g butter, softened
165g dark soft brown sugar
3 medium eggs, beaten
450g mixed dried fruit (200g currants, 125g sultanas, 125g raisins)
85g pitted dates
60g glace cherries
11/2 tbsp black treacle
1 large orange (grated zest and 125ml juice and water if necessary)
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1. Line the base and sides of a deep 20cm cake tin with a double layer of greased baking parchment paper ensuring the sides of the paper come up at least 5cm above the top rim of the tin.
2. Place soaking mix ingredients into a large mixing bowl. Cover and microwave for 2 minutes, stir and cook for a further 2 minutes. Stir and set aside to soak for a minimum of 8 hours or overnight.
3. Beat the butter and sugar together until soft and creamy with an electric whisk, add all the other cake ingredients and beat together for a further 2 minutes. Stir in the soaked fruit.
4. Spoon mixture into the prepared tin. Smooth the top surface with a spatula.
5. Place on the bottom shelf of a preheated oven and cook for 2 - 2 1/2 hours at 150°C/130°C Fan/ Gas Mark 2.
6. Test the cake to check if it is cooked by inserting skewer. If the cake requires additional cooking retest every 20 minutes. Rest cooked cake on a cooling tray and leave until completely cold before turning out. Store cooled cake in an airtight tin or wrapped in foil and keep in a cool place for 6-8 weeks.
To enjoy this cake at Easter, why not add marzipan to create a Simnel version? You'll need 600g marzipan. Simply follow the below steps, after method point 3 (in the above recipe):
Roll out a third of the marzipan into a 20cm round on a surface lightly dusted with the Glutafin Select Multipurpose Fibre mix. Spoon 2/3rds of the cake mixture into the prepared tin. Top with the marzipan round and cover with remaining cake mixture.
Once the cake has baked (after point 6 in the above recipe), decorate with remaining marzipan as below:
Make 11 marzipan balls with the remainder of your marzipan and rest on the top of the cake. Place the cake under a preheated grill to brown (until marzipan has turned light brown), or use a domestic blow torch. Leave to cool.