Tried and Tested Gluten Free Christmas Cake

Grease, line with parchment paper  and grease again 2 loaf pans.

Combine and allow to stand 2 hours or overnight:
4 oz. (or ¾ cup crushed) slivered blanched almonds
16 oz (or 1 ½ cups) candied cherries
8 oz. (or 1 cup) chopped mixed peel
2 cups raisins
1 cup currants (can substitute different varieties of raisins)
1 cup chopped dates
½ cup brandy
Soak fruit and nuts overnight in the brandy, then dredge with ½ cup G.F. flour

Sift or blend to-gether:
2 cups G.F. flour
½ tsp baking soda
1 tsp ground cloves
1 tsp allspice
1 tsp cinnamon
¼ tsp salt

Cream:
1 cup butter
Gradually blend in 2 cups lightly packed brown sugar and 6 eggs.

Mix to-gether
¾ cup molasses
¾ cup apple cider

Add sifted dry ingredients alternately with liquid.  Make 4 dry and 3 liquid additions, combining lightly after each addition; fold in floured fruit.  Turn into prepared pans.

Bake in 275 degree oven for approximately 3 hours or until cake tests done with a toothpick.  Remove from pans and lift off paper.
Cool cakes completely and then wrap loosely in wax paper and store in an air tight container.

Submitted by Mary Culver