125g softened butter
125g brown sugar
1 grated lemon
3 eggs
2tsp brandy
150g gluten free flour
1tsp mixed spice
400g mixed dried fruits
100g glacé cherries quartered
100g mixed peel
100g flaked almonds
75g sieved apricot jam
200g marzipan
200g fondant
Cream together butter, brown sugar and mixed spice.Beat in eggs, brandy and gluten free flourAdd dried fruits, peel, cherries and almonds, then push into a deep grease proof lined 20cm (8″) cake tin.Bake in an oven preheated to 150 C/ 300F/GasMk 2 for 2 hours.Remove cake from tin and cool thoroughly before covering with apricot jam.Roll out marzipan and cover cake pinching together edges as necessary
900g mixed dried fruit
100g glace cherries
225ml rum
5 eggs, separated
1 large banana
175g gluten-free flour mix
200g butter
200g soft brown sugar
150ml clear honey
Preheated oven gas mark 3 325°F 160°C
Soak the fruit and cherries in rum for 24 hours.Separate the eggs into yolks and whites.Beat the banana to a smooth pureé with the egg yolk.This is best done in a liquidiser.Mix the flours together.Cream the butter and sugar together.Add the puree to the butter and sugar, beating in with spoonfulsof flour added gradually. Then fold in the remaining flour.
Stir in the fruit and rum.Stir in the honey.Beat the egg whites stiff and then fold in.Place the mixture in a deep 9″ / 23cm cake tin lined with non-stickbaking parchment …Bake for 2 to 2 1/2 hours – check after 1 hour and cover the top if this is browning too rapidly