Aunt Daisy goes gluten-free

Based on the Mangatainoka Christmas cake but using gluten-free flour.

Ingredients

2 cups	Gluten-free flour (Main)
¼ tsp	Whole nutmeg, grated
¼ tsp	Baking soda
250 g	Currants (Main)
250 g	Raisins (Main)
250 g	Sultanas (Main)
125 g	Candied peel
1	Lemon, finely grated rind
250 g	Brown sugar
250 g	Butter
4	Eggs, beaten to a stiff froth
¼ cup	Brandy, or wine (Main)
12	Pitted prunes, soft & juicy
125 g	Ground almonds
1 Tbsp	Icing sugar

Directions

1. Preheat oven to 180C. Line a 22-23cm round cake pan with baking paper.
2. Sift flour, nutmeg and baking soda into a bowl.
3. Combine currants, raisins, sultanas, candied peel and lemon rind.
4. Cream butter and sugar, until light. Add eggs, beating in well.
5. Add all the fruit - except prunes. Lastly, add flour mixture and brandy or wine. Mix thoroughly.
6. Place half the mixture in prepared pan. Lay prunes over top then strew with ground almonds and icing sugar.
7. Top with rest of cake mixture.
8. Put cake in oven and reduce heat to 150C. Bake for 1 3/4 hours or until a skewer inserted in centre comes out clean.
9. Cool then wrap in foil and store in a cool place for at least two weeks before cutting.