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rich fruit cake (no added flour or sugar)

ingredience:

1. 225g raisins
2. 110g currants
3. 110g sultanas
4. 55g mixed peel
5. 55g glacé cherries
6. Zest of 1 orange and juice of ½ orange
7. 3 tablespoons brandy
8. ½tsp vanilla essence
9. ½tsp almond essence
10. 1tsp ground cinnamon
11. 1stp ground mixed spice
12. 55g soft butter
13. 2 extra large (or three medium) eggs
14. 225 - 300g ground almonds (see recipe)
15. ½tsp bicarbonate of soda
16. 2tbsp honey

1lb / 450g loaf tin lined with non-stick liners / greaseproof paper Pre-heated oven at 125°C - for the second half of the recipe.

Mix together the first eleven ingredients in a bowl and leave, covered, in the fridge overnight.

The next day, cream the butter, beat the eggs and then combine the two, a little at a time (it doesn't matter if the mixture looks curdled). Stir in the fruit along with the soaking liquid.

Add the almonds (the full quantity may not be needed), bicarbonate of soda and honey and stir well to make a fairly stiff mix.

Spoon into the lined loaf tin and bake for about 2½hrs until browned on top. Turn onto a cooling rack and remove the liners. When cold, wrap in greaseproof paper and store in an airtight container, preferably in the fridge.

Recipe sent to us by Catherine L. Thank you!