Ingredients

• 100g (⅔ cup) raisins
• 100g (⅔ cup) chopped apricots
• 100g (½ cup) currants
• 100g (⅔ cup) chopped dates
• 50g (⅓ cup) mixed peel
• 80ml (⅓ cup) orange juice
• 2 tbsp brandy (optional)
• 125g (¾ cup) diced copha
• 225g (1 cup) firmly packed brown sugar
• 60ml (¼ cup) sour cream
• 2 eggs
• 150g (1¼ cup) gluten-free plain flour
• 75g (⅔ cup) gluten-free self-raising flour
• 1 tsp ground cinnamon
• ½ tsp mixed spice
• ¼ tsp ground nutmeg

For garnishing

• 30g (¼ cup) toasted, flaked almonds
• Medley of mixed dried fruit

Lemon and cinnamon icing

• 125g (1 cup) icing sugar
• ¼ tsp ground cinnamon
• ½ tsp lemon zest
• 1-2 tbsp lemon juice

Method

1. This step is best done the night before. Combine all the dried fruit, orange juice and brandy (if using) in a bowl, cover and leave to soak overnight.
2. Preheat oven to 170°C/330°F (fan forced 150°C/300°F). Lightly grease 2 six-cup friand pans.
3. Melt copha in microwave or saucepan until fully melted. Whisk together melted copha and brown sugar, add sour cream and whisk in eggs one at a time.
4. Sift together plain flour, self-raising flour, cinnamon, mixed spice and nutmeg in a separate bowl. Fold through the copha mix. Add the soaked fruit, and stir through.
5. Divide batter equally into the prepared pans and bake for 25 to 30 minutes, or until a skewer inserted into the centre comes out clean. Remove pans from oven. Set cakes aside in the pan for 5-10 minutes before turning onto a wire rack to cool completely.

Lemon and cinnamon icing

Sift icing sugar and cinnamon into medium bowl. Add the lemon zest. Then pour in the lemon juice one tablespoon at a time, mixing until a smooth, thick icing is made.

Assembly

• Spread icing over the top of cakes.
• Top with a medley of mixed fruit and almonds.
• Allow the icing to set.

Tip: Cake can be kept in airtight container in pantry for up to 3 days.