8-10
1 hour 45 mins + soaking time
160°C/fan 140°C/gas mark 3I normally soak my sultanas in water overnight but how about soaking them in something a little more special such as rum
1 The night before put your sultanas in a saucepan and cover with water. Leave them to soak overnight and nicely plump up.
2 Next day, line a 2lb loaf tin with parchment paper. Preheat the oven to 160°C/fan 140°C/gas mark 3.
3 Bring the sultanas up to the boil then remove from the heat and strain well.
4 While the sultanas are still hot mix with the margarine. Beat the eggs well with a fork. Now add the sugar, beaten eggs and almond essence to the sultana mixture and combine with a wooden spoon.
5 Add the gluten-free flour and the salt and mix well with a wooden spoon. When everything is fully combined, put the mixture into the prepared loaf tin.
6 Bake in the oven for an initial 30 minutes then lower the temperature to 150°C/fan 150°C/gas mark 2 and bake for about another hour. When the cake is done, it should be firm to the touch and if tested with a skewer it should come out clean.
7 Leave to cool in the tin for about 5 minutes then remove and place on a cooling rack to finish cooling.
A classic cake full of fruit that has been slowly infused with your favourite tea
A timeless cake that has graced the afternoon tea table for many years and many years to come
Keep going back for more with this delicious combination of flavours
A scone-like fruit cake cooked on a griddle and on your table in under 30 minutes!
This flapjack is crammed full of seeds and dried fruit for extra texture and flavour
