1.Line six 9cm-round cake pans with two thicknesses of baking paper, extending paper 5cm above side.
2.Stir sultanas, raisins, currants, peel, chopped pineapple, dairy-free spread, sugar, brandy and the water in medium saucepan over medium heat until spread is melted and sugar is dissolved, bring to the boil. Remove from heat, transfer to large heatproof bowl. Cool.
3.Preheat oven to 150°C (130°C fan-forced).
4.Stir eggs into fruit mixture then sifted dry ingredients. Divide mixture among pans, decorate with cherries and pineapple wedges.
5.Bake cakes about 1 hour 10 minutes. Cover hot cakes with foil, cool in pans overnight.
This recipe is gluten-free, wheat-free, yeast-free, dairy-free and nut-free. When buying glacé fruit check the ingredients label for signs of glucose made from wheat’ glacé fruit is available without glucose, making it gluten-free and wheat-free.Note