- 300g sultanas
- 150g raisins
- 60g currants
- 50g dried cherries
- 50g chopped mixed peel
- 100ml brandy
- 125g unsalted butter
- 125g light soft brown sugar
- 1/2 orange, zested
- 1/2 lemon, zested
- 2 eggs
- 1 tblsp apricot jam
- 1 tblsp black treacle
- 200g Gluten Free Flour Co Plain Flour
- 1 1/2 tsp xanthan gum
- 1/2 tsp GF baking powder
- 50g ground almonds
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp almond essence
- Pinch of salt
- Juice 1/2 orange
Preheat oven to 150oC/ Gas Mark 2. Line a spring form 18cm (7”) cake tin greased and lined with baking parchment.
Weigh out all the dried fruit into a bowl.
In a pan, warm the brandy slightly and pour it on the fruit.
Swish it around and leave to soak for a least one hour. If you have time, leave it to soak overnight.
In another bowl, cream the butter and brown sugar together.
Add the eggs, one at a time, beating well.
Add the apricot jam followed by the black treacle.
Sift the flour into a bowl and add the ground almonds, xanthan gum, salt, baking powder and the spices.
Add spoonfuls of flour mixture to the creamed mixture, along with spoonfuls of dried fruit, beating well after each addition.
Add the almond essence and the orange juice. The mixture should be a stiff dropping consistnecy. If not, add a little water until it is.
Pour the mixture into the tin, gently smoothing the surface. Cover lightly with another piece of baking parchment.
Bake in oven for approx 2 hours, until the skewer comes out clean.
Pour 1 more tablespoon of brandy onto the cake. Now wrap the cake in its tin in foil until it is cool to keep it moist. When it is completely cold, remove from the tins and rewrap in clean baking parchment and foil.
Store in an airtight tin for at least 3 weeks before covering with marzipan and icing.
Download the recipe PDF here
Watch our YouTube video here