This cake tastes wonderful and is 100 percent gluten free. It will keep just like any other fruit cake, and the flavour develops further after 2 days. Before decorating or icing, turn the cake upside down. if you are using bought marzipan and/or icing, check that they are gluten free also. This recipe was borrowed from The gluten-free cookbook (2006) Kyle Cathie Ltd. UK. I have made it a few times and we always receive very favourable comments from friends who try it, even our non-gluten intolerant friends. Enjoy.
- 250 gm. (8oz) Butter
- 175 gm. (6 oz) Dark Brown Sugar
- 2 tablespoons Treacle
- 2 tablespoons Brandy
- 4 Eggs (Free range of course!)
- 75 gm. (3oz) Potato Flour
- 1 tablespoon Mixed Spice
- 175 gm. (6 oz) ground almonds
- 1 kg Dried Fruit Mix
- finely grated zest of 1 Orange
- Preheat the oven to 170 deg. celsius/ 325 F./ Gas Mark 3
- Grease the base and sides of a 20 cm deep cake tin.
- Cut a double thickness strip of baking paper (5 cm) deeper than the tin and long enough to wrap around the tin completely.
- Make a 2 cm crease along the long folded edge, then snip the paper from the fold to the crease at regular intervals.
- Press one paper strip in to the tin, grease and then press the other strip on top, making sure the paper folds are flat on the bottom of the tin.
- Cut 3 rounds of paper to fit the bottom of the tin and press in to the base.
- In a large mixing bowl, cream together the butter, sugar and treacle until pale and creamy.
- Whisk in the brandy and gradually add the eggs and the cornflour, mixing to combine.
- Sieve in the potato flour, mixed spice and baking powder, and fold in using a large metal spoon, along with the remaining ingredients.
- Pile into the prepared tin and smooth over the top.
- Bake in the oven for 2 hours or until a metal skewer inserted into the centre comes out clean, covering the top with foil if it browns too quickly.
- Leave cool in the the tin. (it may sink slightly).