Fruit Cake
Ingredients:
175g butter, softened (use Stork hard margarine if dairy-free)
175g light brown sugar
3 large eggs
zest of one lemon
200g gluten-free plain flour
1/2 tsp Xanthan gum
1 tsp gluten-free baking powder
50g ground almonds
1 tsp mixed spice
125g sultanas
75g glace cherries
100g currants
50g blanched almonds, chopped
Method:
Preheat the oven to 130C fan / 150C and prepare your 20cm loose bottom round cake tin with non-stick baking paper on the base and the sides.
In a large bowl cream together the softened butter and sugar until combined and slightly lighter in colour and texture. Add the eggs one at a time, briefly mixing between each as well as adding in the lemon zest. Add the flour, Xanthan gum, baking powder, mixed spice and ground almonds and mix once more to combine.
Carefully fold in the sultanas, currants, glace cherries (mixture of whole, halves and chopped more finely) and chopped blanched almonds. Ensure everything is evenly dispersed.
Pour your cake mixture into the prepared tin. Spread it out so its even and then bake in the oven for 1 hour 45 – 2 hours until a skewer comes out clean, the cake is risen and a lovely golden colour.
Once baked, leave the cake to cool in the tin for around 30 minutes before removing and leaving on cooling rack to fully cool. Enjoy!
A light and moist cake - great for afternoon tea.