The easiest fruit cake - starch and gluten free

This recipe is adapted from Pauline's fruit cake recipe. Pauline is my sisters step grandmother in law. Sis and I have done this recipe a million times (in the starch format) even as our Christmas cake for several years; its that good.  Its so quick and easy, beautifully moist and a great filler upper, a major plus in my book.  The original recipe adapted very easily to a starch free version with no compromise on taste or texture.

It is also a very forgiving recipe. You can vary the quantities/types of dried fruit and nuts with good results.

Pauline's fruit cake

600g mixed dried fruit of your choice

100g nut pieces of your choice

50g desiccated coconut, unsweetened 

3oz of liquid (sometimes I use brandy, orange juice or just water)

1 1/3 cup of almond flour (ground almonds)

1 egg beaten

1 tin of condensed milk

generous shake of mixed spice (cinnamon & ginger)

2 tsp baking soda

Preheat the oven to 320F (160C). Grease and line your preferred tin, usually 2 loaf tins for me.

Simmer the fruit in your chosen liquid for a few minutes, or until the fruit absorbs the liquid a little.  Transfer to a large bowl.  Add all the other ingredients and stir thoroughly to combine.  Spread evenly into the tin and bake until a tooth pick comes out clean. I tend to check it after about 45 minutes as it may need covering, and leave it in for another 10 mins or so.

A mighty fine looking cake in my book...