9inch round gluten free fruit cake

20 oz currents

8  oz sultanas

8  oz raisins

5 oz cherries chopped

Or 21/2 glace cherries 21/2 mixed peel

4 T brandy 

10 oz gluten free four

1/2 t xantham gum

1/2 t salt

1/2 grated nutmeg

3/4 t mixed spice (I made my own)

10 oz unsalted butter

10 oz soft brown sugar

5 eggs

1 T molasses or black treacle

1 large grated lemon rind

1 large grated orange rind

Cook 275 degrees for 41/2 hrs

Line a 9in round tin with parchment paper. Cut two circles to lay on the top with a hole cut in the middle. 

You will want brown paper and string to wrap around the outside before cooking. 

Place the dried fruit and peel in a bowl, mix in the brandy. Cover and leave over night. 

Cream the butter and sugar until fluffy. 

Combine flour, salt, spices together. 

Beat the eggs and start spooning them into the creamed mixture. Start to add the flour mixture, folding. 

Continue folding to combine the soaked fruit.

Spoon into the prepared tin. Then tie the brown paper around. 

After cooking let cool completely. Wrap and place in an airtight tin. Occasionally pour a little brandy into the cake via small holes made in the surface.