I used Edmonds Gluten-Free flour for this cake. It was voted by consumers in the latest Black Box in-home survey to be the most popular gluten-free flour. Over 100,000 households were involved in the survey.
Ingredients
| 1 ⅕ kgs | Dried fruit, mixed, chopped if large (Main) |
| 1 cup | Sherry, or brandy |
| 250 g | Butter, at room temperature |
| 300 g | Dark cane sugar |
| 5 large | Eggs |
| 250 g | Gluten-free flour (Main) |
| 2 tsp | Mixed spice |
| 1 pinch | Salt |
AdvertisementAdvertise with NZME.
Directions
- Place the dried fruit in a large bowl. Add the sherry and mix well. Cover and soak overnight.
- Next day, preheat the oven to 150C. Line the base and sides of a 23-25cm round spring-form cake pan with baking paper.
- Beat the butter and sugar together, until creamy. Add the eggs one at a time, beating well after each addition. Sift the flour, spice and salt into a bowl then add alternately to the butter mixture with the dried fruit and any liquid. Spoon into the cake pan and smooth the top with a wet hand.
- Bake for about 2¼ hours or until a skewer inserted in the centre comes out clean. Remove and cool in the pan. Wrap in foil and store in a cool place.
- The top may be garnished with stars cut from gluten-free royal icing.
