Ingredients
- 1kg mixed fruit
- 1 ¾ cups water
- 100g cherries
- ½ cup sherry
- 250g Nuttelex
- ½ tsp each of cinnamon & ginger
- 150g raw or brown sugar
- ¼ tsp mixed spice
- 2tbsp golden syrup
- 200g mixed nuts
- 3 tsp of egg replacer (no egg)
- ½ tsp lemon essence
- ½ cup sherry
- 1 tsp baking powder (gluten free)
- 1 tsp bicarb soda (with a little hot water)
- 2 ½ cups LFGF All-purpose wholemeal or plain flour
Method
- Place first 10 ingredients into large saucepan and bring to the boil then simmer for 3-4 minutes then allow it to cool.
- Add egg replacer (no egg), second ½ cup sherry, bicarb soda and lemon essence and mix well.
- Then add bicarb soda to LFGF All-purpose wholemeal or plain flour and fold through fruit mixture.
- Prepare 23cm spring cake tin with 2 layers of greaseproof paper and 1 layer of baking paper.
- Bake at 160 for 1 ½ -2 hours or until a skewer comes out clean.
- Whilst hot pour 3 tbsp of sherry over cake and allow to cool, wrap and store.
