Tried and tested gluten free christmas cake

Grease, line with parchment paper and grease again 2 loaf pans.

Combine and allow to stand 2 hours or overnight:

• 4 oz. (or ¾ cup crushed) slivered blanched almonds
• 16 oz (or 1 ½ cups) candied cherries
• 8 oz. (or 1 cup) chopped mixed peel
• 2 cups raisins
• 1 cup currants (can substitute different varieties of raisins)
• 1 cup chopped dates
• ½ cup brandy

Soak fruit and nuts overnight in the brandy, then dredge with ½ cup G.F. flour

Sift or blend to-gether:

• 2 cups G.F. flour
• ½ tsp baking soda
• 1 tsp ground cloves
• 1 tsp allspice
• 1 tsp cinnamon
• ¼ tsp salt

Cream:

• 1 cup butter
• 2 cups lightly packed brown sugar
• 6 eggs

Gradually blend together

Mix to-gether

• ¾ cup molasses
• ¾ cup apple cider

Add sifted dry ingredients alternately with liquid. Make 4 dry and 3 liquid additions, combining lightly after each addition; fold in floured fruit. Turn into prepared pans.

Bake in 275 degree oven for approximately 3 hours or until cake tests done with a toothpick. Remove from pans and lift off paper.

Cool cakes completely and then wrap loosely in wax paper and store in an air tight container.

Submitted by Mary Culver