800 grams mixed dried fruit (sultanas, raisins, and currants)
100 grams chopped glacé cherries
100 grams chopped mixed peel
150 milliliters apple juice or white grape juice (for soaking)
1 orange, zested and juiced
1 lemon, zested and juiced
Instructions
Start by placing your mixed dried fruit, glacé cherries, and mixed peel into a large bowl. Pour over the apple or grape juice, along with the orange and lemon juice and zest. Stir everything together, cover the bowl, and let it soak for at least 12 hours or overnight. This step is essential to ensure the fruit remains tender during the long baking process and gives the cake its signature moist crumb.
Preheat your oven to 140 degrees Celsius (or 120 degrees Celsius for fan ovens). Grease a deep 20 centimeter round cake tin with butter and line the base and sides with a double layer of baking parchment. Make sure the parchment stands about 5 centimeters above the rim of the tin, as this helps protect the top of the cake from browning too quickly during the long stay in the oven.
In a very large bowl, cream together the softened butter and muscovado sugar until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Sift in the gluten free flour, baking powder, mixed spice, and ground ginger. Add the ground almonds and alcohol-free vanilla extract. Fold the dry ingredients into the wet mixture using a large metal spoon or spatula until just combined, being careful not to overwork the batter.
Add the soaked fruit mixture, including any liquid that has not been absorbed, into the cake batter. Gently fold the fruit into the mix until it is evenly distributed throughout. The batter should be thick and heavy, which is normal for a traditional fruit cake. Ensure there are no pockets of dry flour hidden at the bottom of the bowl.
Spoon the mixture into the prepared tin and level the surface with the back of a spoon. Bake in the center of the oven for about 4 to 4.5 hours. Check the cake after 3 hours, if it looks like it is browning too much on top, cover it loosely with a piece of foil or parchment paper. The cake is done when a skewer inserted into the center comes out clean or with just a few moist crumbs attached.
Once baked, remove the cake from the oven and let it cool completely in the tin. This allows the structure to set and prevents it from falling apart. Once cold, remove it from the tin and leave the parchment paper on. Wrap the cake tightly in a layer of parchment and then a layer of foil. Store it in an airtight container in a cool, dark place until you are ready to decorate or serve it.
