Christmas cake (gluten, wheat and dairy free)

Method

1. Grease and line the base and sides of a 20cm loose-bottomed deep round cake tin with baking paper.

2. Put the dried fruit, cherries, port or rum and orange zest and juice into a large saucepan. Bring to the boil, then simmer gently for 15 minutes. Remove from the heat and cool.

3. Preheat the oven to 150°C/fan130°C/gas 2. Beat the margarine and sugar together until pale. Beat in the eggs, one at a time. Fold in the flour with a pinch of salt, then add the mixed spice and ground almonds until well combined. Stir in the fruit and pecan nuts and spoon into the prepared tin. Level the surface and bake for 3½ hours until a skewer inserted into the centre comes out clean.

4. Cool in the tin for 30 minutes, then take out and cool on a rack. Discard the baking paper and re-wrap in baking paper and foil. Keep in an airtight tin for up to 2 months.

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