Well, seeing as we’re in the spirit of starting preparations for the coming festive season, baking fruitcakes and so on, I thought why not share this lovely gluten free fruitcake recipe. It tastes just as good as regular fruitcake and can be treated in exactly the same manner as regular fruitcake.
Bake it now and ripen it slowly with sherry or brandy up until Christmas – I’ve baked mine and it’s sitting quite contently in my kitchen cupboard. I’m using dry sherry to soak it – don’t want to add too much sweetness.
If you’re worried about using alcohol to soak the cake with, replace it with ginger ale or even just a light sugar syrup with some spices in. It works beautifully.