Gluten-Free Dairy-Free Christmas Fruitcake

Ingredients

• 1 large orange (cut in small pieces)
• 1 large cooking apple (cored and roughly chopped)
• 3 ounces dairy-free butter alternative or coconut butter
• 4 ounces nut butter or seed butter
• 4 ounces raisins
• 4 ounces currants
• 4 ounces sultanas
• 4 ounces prunes (chopped and softened)
• 4 ounces apricots (softened)
• 2 teaspoons ground cinnamon
• 1 teaspoon ground mace
• 1 teaspoon ground cloves
• 2 large eggs ((sub 1 heaped tablespoon gluten-free baking powder for egg-free))
• 4 ounces rice flour
• 5 ounces buckwheat flour
• 1/3 cup brandy, sweet sherry, or fruit juice ((increase to 3/4 cup if you are not using eggs))

Instructions

1. 1

   Preheat your oven to 160C / 325ºF / Gas mark 3.

2. 2

   Whizz the orange and apple in a food processor until chopped small. Add the spread or coconut butter and the nut or seed butter and whizz again till well amalgamated.

3. 3

   Turn into a large bowl.

4. 4

   Add the dried fruit and spices followed by the eggs, flours and brandy, sherry or juice and mix thoroughly.

5. 5

   Line the base and side of a 8 inch cake tin with greased greaseproof paper and spoon in the mixture.

6. 6

   Bake for 2 to 2-1/2 hours or until a skewer comes out clean.

7. 7

   Partially cool in the tin and then on a rack. Eat as it is, or ice for the full Christmas experience.