125g/5oz softened Butter

125g/5oz Soft Brown Sugar

3 large Eggs

150g/6oz Gluten Free Flour

1tsp Mixed Spice

1tsp Baking Powder

2tbsp Milk

300g/12oz Mixed Dried Fruits

50g/2oz glacé Cherries quartered

50g/2oz Candied Peel

100g/4oz Whole Almonds

· Cream together butter and brown sugar.

· Beat in eggs, mixed spice, baking powder, gluten free flour and milk.

· Stir in the dried fruits cherries and peel, adding a little extra milk if necessary.

· Press the mixture into grease proof lined 18cm (7") cake tin.

· Press the almonds onto the surface. 

Wrap a layer of brown paper round the outside of the tin and tie with string - this stops the cake getting too brown on the outside.

· Bake in an oven preheated to 150°C/ 300°F/GasMk2 for two hours. If it looks as though the top is browning before the cake is thoroughly cooked, place a double layer of greaseproof paper over the top for the last period of cooking.

· Cool in tin for 30 minutes before turning out.