200g/8oz Softened unsalted Butter,plus extra for greasing.
700g/1lb 9oz Dried mixed fruit.
50g/2oz Chopped Mixed Peel.
100g/4oz Natural Coloured Glace Cherries.
100g/4oz Chopped Dates.
2tbsp Cherry Brandy (optional).
1tbsp Mixed Spice.
1 tsp Ground Cinnamon.
250g/9oz Rice Flour.
50g/2oz Potato Flour.
2tsp Baking Powder,gluten free.
175g/6oz Light Muscovado sugar.
Preheat the oven to 160C/Gas3.Line a 20cm/8”,Round ,Deep-sided cake tin,with double thickness greaseproof paper, in the usual way.Grease the paper.
Put the dried fruit, mix peel, raisins, cherries, dates and brandy in a bowl and mix well. In another bowl,sift the spices, flours and baking powder.
In a separate bowl, beat the butter until smooth, then beat in the sugar until the mixture is pale and fluffy. Add the eggs one at a time, adding a little flour if necessary to prevent the mixture curdling. Stir in the ground almonds.Fold in the flour mixture, then the fruit mixture.
Spoon the mixture into the prepared tin and bake for 11/2 hours. Lower the temperature to 150c/gas 2/fan oven 130c and cook for a further 13/4 hours (to test if it`s ready insert a skewer into the centre of the cake, it should come out clean). cover with foil.Leave cake in tin to cool before turning out.