When I was diagnosed with coeliacs disease my Mum, on the other side of the world, started wracking her brain for recipes that she had shared with one of her coeliac friends.
This was the first one she sent me and it was her mum’s recipe!
I use a generic premixed gluten free plain flour for this and gluten free baking powder, you can swap these for the regular stuff too.
The large amount of fruit makes this a moist cake which doesn’t look or taste different to a regular fruit cake.
I soak the fruit in hot tea to soften it up and make it moister, a wee drop of brandy works well too, it begins to remind me of Christmas Cake when the booze starts baking!
Start the night before.
175g caster sugar
175g butter, at room temperature
225g gluten free plain flour
1/2 teaspoon gluten free baking powder
3 eggs, beaten
450g dried fruit, currants, raisins, sultanas
90mls hot tea
zest of 1 orange
The night before, place the dried fruit in a large bowl and pour over the hot tea, stir and cover and leave overnight.
Preheat oven to 180degrees Centigrade.
Grease and line a 20cm cake tin.
In a large bowl cream the sugar and butter until light.
Slowly add the eggs beating between additions.
Add the sieved flour and baking powder.
Add fruit and zest.
Fill tin and level out.
Bake for one and a half hours, check with a skewer that it’s cooked through.
Allow to cool in the tin.