Gluten-free rich fruit cake

Method

1. Put the dried fruit, mixed spice and citrus zests in a bowl. Stir in the spirits, cover and soak overnight.
2. The next day, preheat the oven to 150°C/fan130°C/gas 2. Stir the treacle and almonds into the fruit mixture. Grease a 20cm round, deep cake tin and line the base and sides with baking paper.
3. Mix the ground almonds, flours and salt in a bowl. In a separate bowl, beat the butter and sugar together until pale and fluffy, then beat in the eggs, 1 tbsp at a time. If it starts to curdle, add a spoonful of flour and almonds.
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4. Fold the flour mixture into the eggs and butter, and gently fold in the fruit. Spoon into the tin and level the top.
5. Wrap a double layer of brown paper around the outside of the tin to 5cm above the rim, and secure with kitchen string. Cover the top of the cake with 2 pieces of baking paper, cut to the size of the tin, and cut a small hole in the centre to allow steam to escape. Bake for 3 hours on the middle shelf of the oven.
6. Remove the baking paper and bake for 30 minutes more, until it’s browned on top and a skewer inserted into the middle comes out clean.
7. Turn out and cool in the paper on a wire rack. Once cold, make holes with a skewer, about 2.5cm into the cake. Drizzle over 2 tbsp brandy or rum.
8. To store, leave the cake in the paper and wrap tightly in cling film, then in foil. Place in an airtight container in a cool dry place. Once a month, unwrap and ‘feed’ with 1-2 tbsp brandy or rum.
9. When ready to decorate, heat the apricot jam in a small saucepan, until melted, then brush over the cake. Decorate with the mixed dried fruits and nuts, then brush with more jam.