Fruit Cake


110g/4oz unsalted butter or margarine
110g/4oz soft brown sugar
3 eggs, beaten
150g/5oz gluten free/wheat free plain flour
pinch of salt
½ tsp ground mixed spice
¼ tsp ground ginger
350g/12oz mixed raisins, currants and sultanas
55g/2oz chopped mixed peel
grated zest of ½ lemon
110g/4oz ground almonds
110g/4oz glace cherries, quartered


Preheat oven to 140C/275F/ Gas 1. Cream the butter and sugar together until pale and fluffy. Gradually beat in the eggs until well incorporated and then sift in the flour, salt and spice a little at a time. Finally, add the dried fruit, peel, ground almonds, cherries and grated lemon rind and mix well.

Put the mixture into a greased and lined 18cm/7in cake tin. Smooth the top, leaving a slight dip in the centre to allow for the cake to rise. Bake in the preheated oven for 1½ hours or until risen and firm on top. Remove from the oven and leave to cool on a wire rack.