This is the easiest and most versatile fruit cake which anyone can bake. Perfect for a gift at christmas, easy to make into smaller cakes or cake pops.
Make it organic, make it gluten free and give it to the significant Gluten Free-er in your life. It's vegan and free from any additives or other preservatives. No need to pay for an expensive specialist cake, make this your own for a fraction of the price.
Soak 800g of mixed dried fruit in one pot of coconut yoghurt. Add enough water so that the fruit is submerged. Leave in the fridge overnight. You can make up your own mix or buy a traditional ready mixed blend. A half ready mix blen with extra additions of things like figs, craisins and pineapple is especially delicious.
Pre heat the oven to 160degC for a fan assisted oven, or 170degC for non-fan.
Mix 2 and a quarter cups of flour with the fruit. Use a gluten free baking flour or just a self raising if you can eat wheat.
If you like spices, add them now - cinnamon, nutmeg, mace, mixed spice are all good.
Bake in a tin lined with baking paper. Or make into small moulds, or even balls in paper cups for cake pops.
Bake until it is cooked through - about an hour for a big cake and half an hour for small ones. Test if it's cooked by inserting a knife or skewer until it comes out clean. If your top is geting too brown while it cooks, a loose piece of foil on top will stop it burning.
When it comes out of the oven you can prick the top and lightly brush over with alcohol if you like that - whiskey or brandy are traditional.
Leave to cool in the tin.
Will keep for 3 -4 weeks if it's in a cool place. An airtight tin is ideal, or just wrap in foil and keep in the fridge, especially in a Kiwi summer. Serve at room temp.