From: Linda McCartney’s Home Cooking, p. 165
An easy cake with mixed dried fruit, pecans and a hint of spices.
I turned this recipe into a gluten-free recipe, substituting the self-raising flour for 100g rice flour, 100g potato flour, 85g corn flour, 3 tsp potato fiber, and 2 tsp gluten-free baking powder. The cake was lovely when fresh and great with a cup of tea. It did turn quite dry on the second day, so it would be better to slice and freeze any leftover cake and defrost in the microwave just before you want to eat it. Always good to have some cake in the freezer for emergencies!
Variations: Use sour cream or (plant-based) yoghurt instead of single cream.