Gluten Free Fruit Cake

Ingredients

• 1.5 kg mixed dried fruit
• 200 g glace cherries optional, replace with equal weight of another fruit if not using
• 50 g glace ginger finely chopped (optional)
• zest of 1 lemon or orange
• 150 ml brandy
• 500 g gluten-free flour
• 1 ½ teaspoons xanthan gum
• 2 teaspoons ground cinnamon
• 1 teaspoon ground mixed spice
• 1 teaspoon ground ginger
• ¼ teaspoon ground cardamom optional
• ⅛ teaspoon freshly grated nutmeg optional
• 400 g butter at room temperature
• 400 g brown sugar or muscovado sugar
• 75 g golden syrup (¼ cup)
• 2 teaspoons vanilla extract
• 6 large eggs at room temperature
• Extra brandy for brushing

Directions

• Cut any bigger dried fruit (like dates, apricots, prunes, etc.) into smaller pieces, about the same size as a raisin.
• Place the fruit and glacé cherries (if using) into a colander and rinse it under warm running water. You may need to do this in batches (I do each fruit separately as I weigh and cut it).Drain and place into a large bowl or plastic container.
• Add the glacé ginger, citrus zest and brandy. Stir well, cover and leave overnight (stir or shake it occasionally, if you remember).
• Preheat the oven to 150°C (approx. 300°F). Line an 8” square cake pan with baking paper, and wrap it with a baking strip. Make a foil lid.
• Sift the flour, xanthan gum and spices into a large bowl, and whisk to combine.
• Place the butter, sugar, vanilla and golden syrup into the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer and a large bowl). Beat until fluffy, scraping down the bowl a couple of times.Lightly beat the eggs together in a small jug, then add gradually to the butter mixture, beating well in between additions. Don’t worry if it starts to look split.
• With the mixer on low speed, slowly begin adding the flour mixture a few spoonfuls at a time. Once all of the flour is added, scrape down the bowl and mix again.
• To make the bottom of the cake smoother (if you’ll be decorating the cake with the bottom as the top) then take out a few spoonfuls of batter and spread it over the bottom of the cake pan. Pop the pan into the fridge while you mix the fruit into the remaining batter.
• If your mixer bowl isn’t big enough to fit the fruit in as well, transfer the batter to a larger bowl or saucepan. Add the fruit (and any remaining brandy that hasn’t been absorbed by the fruit) and mix well until evenly distributed into the batter.
• Place a few large spoonfuls into the cake pan, and use a spatula or spoon to press it into the pan, especially the corners. Repeat until the pan is full. Wet your hands or a spatula and smooth the top.
• Bake the cake for 4 – 4.5 hours, or until a skewer inserted into the middle of the cake comes out mostly clean. To double-check, once the skewer comes out clean insert a thin-bladed knife into the cake and check that it comes out clean or with only a few crumbs attached.
• Leave to cool for 30 minutes, then brush or spoon over some more brandy. Fold down the baking paper, then cover the whole cake pan with foil and leave overnight to cool.
• To store and mature the fruit cake, turn the cake out onto baking paper, brush all sides with more brandy, then wrap well in the baking paper, and store in an airtight container. To further flatten the top of the cake, store it upside down. The weight of the cake will help it to flatten. You can continue to brush more alcohol onto the cake at regular intervals until the cake is served.