Every diet, however restricted, needs a celebration cake:
Margarine 230g (8oz)
Raw cane sugar 140g (5oz)
Free range eggs 4
Potato flour 170g (6oz)
Soya flour 115g (4oz)
Allspice ½ teasp.
Cinnamon ½ teasp.
Mixed spice ½ teasp.
Currants 230g (8oz)
Raisins 230g (8oz)
Sultanas 230g (8oz)
Dates 115g (4oz)
Glace Cherries 60g (2oz)
Almonds 115g (4oz)
Brandy (optional) 2 tablesp.
Line an 8” diameter cake tin.
Cream margarine and sugar together.
Beat in the eggs one at a time.
Fold the sieved flours into the mixture.
Chop the dates and glace cherries and add to the rest of the dried fruit and almonds and fold in.
Stir in the brandy if used.
Spoon the mixture into the cake tin. Flatten and make a dip in the centre to compensate for rising.
Bake at 150°C (300°F)/ Gas Mark 2 for 2½ - 2¾ hours.
Test with a skewer - it comes out clean when it’s done.
Cover with greaseproof paper to prevent browning.
Leave to cool in the tin placed on a wire rack, and remove after a few hours.
The taste tests are in - so far: 2 people thought Gluten-free Rich Celebration Cake was Yummy 0 thought Yuck. What about you - Yum or Yuck?!