Traditional fruit cake for Christmas, gluten free

Ingredients

• 300 g Gluten free flour mix
• 150 g Candied cherries
• 150 g Candied pineapples, chopped
• 180 g Candied papayas, chopped
• 75 ml Milk
• 3/4 tbsp Maple syrup
• 150 g Blanched almonds, chopped
• 75 g Gluten free flour mix
• 180 g Golden raisins
• 90 g Cane sugar
• 75 g Butter, softened
• 2 1/4 pcs Eggs
• 110 g Pecans, chopped
• 3/4 tbsp Lemon peel, grated
• 3/4 tsp Vanilla extract
• 3/4 tsp Anise star, ground
• 3/4 tsp Cinnamon, ground
• 1 1/2 tsp Baking powder
• 3/8 tsp Salt

Method

1. Preheat oven to 190ºC.
2. Line a bread-shaped baking form with baking paper.
3. Soak chopped candied fruits (except cherries) into warm water for 5 minutes.
4. Melt the butter on low heat.
5. Filter the soaked fruits.
6. In a bowl, combine all the ingredients except cherries and pecans then mix well.
7. Add the cherries to the batter and mix carefully.
8. Pour the batter into the form and bake for 25 minutes.
9. 10 minutes before the cake is ready, top it with the pecans and bake for 10 more minutes until brownish.
10. When cake is ready (determined by needle probe), let it cool in the form for a while, then take it out, holding the baking paper on both side.
11. Slice after cooling.