Cut any bigger dried fruit (like dates, apricots, prunes, etc.) into smaller pieces, about the same size as a raisin.
Place the fruit and glacé cherries (if using) into a colander and rinse it under warm running water. You may need to do this in batches (I do each fruit separately as I weigh and cut it).Drain and place into a large bowl or plastic container.
Add the glacé ginger, citrus zest and brandy. Stir well, cover and leave overnight (stir or shake it occasionally, if you remember).
Preheat the oven to 150°C (approx. 300°F). Line an 8” square cake pan with baking paper, and wrap it with a baking strip. Make a foil lid. See this post for details on how to make those.
Sift the flour, xanthan gum and spices into a large bowl, and whisk to combine.
Place the butter, sugar, vanilla and golden syrup into the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer and a large bowl). Beat until fluffy, scraping down the bowl a couple of times.Lightly beat the eggs together in a small jug, then add gradually to the butter mixture, beating well in between additions. Don’t worry if it starts to look split.
With the mixer on low speed, slowly begin adding the flour mixture a few spoonfuls at a time. Once all of the flour is added, scrape down the bowl and mix again.
To make the bottom of the cake smoother (if you’ll be decorating the cake with the bottom as the top) then take out a few spoonfuls of batter and spread it over the bottom of the cake pan. Pop the pan into the fridge while you mix the fruit into the remaining batter.
If your mixer bowl isn’t big enough to fit the fruit in as well, transfer the batter to a larger bowl or saucepan. Add the fruit (and any remaining brandy that hasn’t been absorbed by the fruit) and mix well until evenly distributed into the batter.
Place a few large spoonfuls into the cake pan, and use a spatula or spoon to press it into the pan, especially the corners. Repeat until the pan is full. Wet your hands or a spatula and smooth the top.
Bake the cake for 4 - 4.5 hours, or until a skewer inserted into the middle of the cake comes out mostly clean. To double-check, once the skewer comes out clean insert a thin-bladed knife into the cake and check that it comes out clean or with only a few crumbs attached.
Leave to cool for 30 minutes, then brush or spoon over some more brandy. Fold down the baking paper, then cover the whole cake pan with foil and leave overnight to cool.
To store and mature the fruit cake, turn the cake out onto baking paper, brush all sides with more brandy, then wrap well in the baking paper, and store in an airtight container. To further flatten the top of the cake, store it upside down. The weight of the cake will help it to flatten. You can continue to brush more alcohol onto the cake at regular intervals until the cake is served.
Video
Notes
*Mixed fruit - You can use a packaged dried fruit mixture or choose individual dried fruits to make up the 1.5kg of fruit. I used 500g sultanas (golden raisins), 300g raisins, 200g currants, 200g dates, 200g prunes and 100g dried apricots. Dried cranberries, apples, pears or figs are also great additions.Nuts - If you like nuts in your fruit cake, you can also add in a handful or two of almonds or your favourite nuts, you don't need to leave out or adjust anything else, just chop them up and add them to the batter when you add the fruit.Gluten free flour - I use my gluten free baking flour blend in this recipe, but you can use your own favourite GF flour blend. If using a commercial flour blend that contains xanthan or guar gum, omit the xanthan gum from the recipe.If you find that with the gluten-free flours you've used the cake is crumbly, don't despair! Warm it up and serve it with custard, like a Christmas pudding, or mix it with ganache or almond flavoured buttercream to make cake balls.Non-gluten free - This recipe works equally as well with regular all-purpose or high-grade wheat flour (also known as bread flour) if you don't need it to be gluten-free. Use the same weight of flour, and omit the Xanthan gum.Maturing the cake - Ideally, this cake should be made 2 - 3 months before you want to serve it, but it still tastes fantastic even if only matured for a week or two.If decorating with marzipan/almond icing and/or fondant, make sure you check that they are also gluten free.