Fruit Mixture:
2 cups raisins – chopped
2 cups sultanas
½ cup glazed cherries – halved
½ cup dried apricots – chopped
¼ glazed pineapple – chopped (optional if fructose intolerant)
2 tablespoon red wine
1 tablespoon vodka (optional)
1. Combine raisins, sultanas, cherries, apricots and pineapple and place in a bowl
2. Sprinkle with the red wine and vodka and stand overnight
Cake Mixture:
1 cup butter - softened
¼ cup soft fine brown sugar
1 tablespoon honey
2 tablespoons raspberry or strawberry jam/jelly
5 eggs
1 2/3 cup gluten free plain flour
1 teaspoon mixed spice
1 teaspoon ground cinnamon
1 teaspoon Xanthan gum
1 teaspoon pure vanilla
1 tablespoon red wine – optional
1. Pre heat oven to 150C /300F
2. Grease a 10 inch tin. Line with 2 layers of brown paper and 1 layer of baking paper
3. After fruit as soaked overnight, beat butter, sugar and vanilla until light and fluffy.
4. Add honey and jam/jelly, beat well
5. Add eggs one at a time, beating well after each and add ¼ cup GF flour with last egg
6. Sift remainder gluten free flour, spices and Xanthan gum into a separate bowl
7. Fold into butter mixture alternatively with fruit mixture. Mix well after each addition
8. Place mixture into prepared tin and bake in pre-heated oven for approx 4 hours until cooked
9. Cool in tin for 20 minutes
10. Remove cake from tin leaving paper.
11. Wrap in clean tea towel until cold
12. Decorate as desired
Cake needs to be made at least two weeks before serving.
