This gluten-free Christmas fruit cake is every bit as moist and tasty as its wheat based counterpart. We used Farex baby rice cereal, but use whichever brand you prefer. Make it up to two weeks ahead and store in an airtight container in the fridge.
1.Preheat oven to 150°C/300°F. Grease a deep 20cm (8-inch) round cake pan; line base and side with 3 layers of baking paper, extending paper 5cm (2 inches) above side.
2.Combine fruit and ¼ cup sherry in a large bowl.
3.Combine dairy-free spread, milk and sugar in a medium saucepan; cook, stirring, over low heat until sugar is dissolved and spread is melted; pour over fruit mixture.
4.Stir sifted dry ingredients into fruit mixture, in two batches, until combined. Add eggs, stir until combined.
5.Spread mixture evenly into pan. Bake about 2½ hours or until cooked when tested. (Cover cake during cooking if over-browning.) Cover hot cake with foil, wrap in a clean towel; cool in pan overnight.
Replace the sherry with orange juice, if you prefer. The cake can be made up to 2 weeks ahead; store in an airtight container in the refrigerator, or freeze for up to 3 months.