Quick & Easy

Allergy-free spicy fruit cake

Gluten-free and dairy-free, the flavours and textures of this cake will not disappoint.
allergy-free spicy fruit cake
2H 30M



1.Combine fruit and ¾ cup of the Tokay in large bowl, cover with plastic wrap; stand overnight.
2.Preheat oven to 120°C (100°C fan-forced). Line deep 22cm-round cake pan with two thicknesses of baking paper, extending paper 5cm above side.
3.Beat margarine and sugar in small bowl with electric mixer until combined; beat in eggs, one at a time. Mix butter mixture into fruit mixture; mix in ground almonds and sifted dry ingredients. Spread mixture into pan.
4.Bake cake about 2½ hours.
5.Brush hot cake with remaining Tokay; cover tightly with foil, cool in pan overnight. Serve dusted with sifted pure icing sugar, if you like.

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