From: Linda McCartney’s “Home Cooking”, p. 165.
A traditional fruit cake that goes well with a cup of tea on a cold autumn or winter day.
I used gluten-free flour for this cake and the result was a little dry and crumbly. I will try adding 2 tablespoons of potato fibre or 4 tablespoons of pureed apple to the cake mixture to keep in the moisture better. The cake keeps well in an airtight container. It also freezes well.