Ingredients

• 200g dates (chopped)
• 200g raisins
• 200g currants
• 200g sultanas
• 150g candied peel
• 150g red cherries
• 70g sliced almonds
• 70g chopped walnuts
• 150g green cherries
• 2 tsp cinnamon
• 1 tsp ginger
• 1 tsp mixed spice
• 1 tsp vanilla essence
• ½ tsp nutmeg
• 250ml brandy
• 1 cup sugar
• 225g butter
• 6 eggs
• 500g gluten free cake flour e.g. cake, baking or biscuit flour
• 1 tsp gluten free baking powder if flour doesnt contain raising agents

Substitutions of fruit work fine, Ive used combinations that include tinned apple, coconut, seeds etc, just aim for 1.4-1.5kg of fruit and nuts in total.

Method

1. Chop dates finely if not already and place all fruit in your largest mixing bowl. Add all spices, vanilla and brandy. Mix the fruit around a bit to get it all coated with brandy and allow to soak for an hour or so.
2. Preheat oven to 150° C and line a large cake tin with baking paper. I find greasing the tin helps to stick the paper in place for filling with mixture and also helps removal after baking.
3. In a separate bowl to the fruit, cream butter and sugar, then add eggs, one at a time while beating.
4. Mixing in about a cup at a time, add the baking powder and flour. Continue mixing until combined. 
5. Add batter to fruit and mix to combine.
6. Place in the baking tin and bake for 1½ hours before reducing the temperature to 130° C, then baking for a further 2 hours. Check if the cake is done by inserting a skewer deep into the middle of the cake and checking that it comes out clean. 

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