Gluten Free Christmas Fruit Cake

• 36 oz mixed dried fruit
• 1/2 cup sweet sherry
• 1 cup dairy-free spread
• 1/2 cup soy milk
• 1 cup brown sugar
• 1 1/4 cups gluten-free all-purpose flour
• 2 oz baby rice cereal
• 1/2 cup cornstarch
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 3 None large eggs, beaten lightly

1. Preheat oven to 300u0b0F. Grease a deep 8 inch round cake pan and line base and sides with 3 layers of parchment paper, extending paper 2 inches above sides.
2. Combine fruit and 1/4 cup sherry in a large bowl.
3. Combine dairy-free spread, soy milk and sugar in a medium saucepan. Stir over low heat until sugar is dissolved and spread is melted. Pour over fruit mixture and toss to combine. Stir in dry ingredients and mix until combined. Add remaining sherry and eggs and stir until combined. Transfer to prepared pan and bake for 2 hour 30 mins, until a skewer inserted in the center comes out clean.
4. Cover hot cake with foil and wrap in a clean towel. Let cool in pan overnight.

sweet sherry, spread, soy milk, brown sugar, flour, baby rice cereal, cornstarch, baking soda, ground cinnamon, eggs

Taken from recipes-plus.com/api/v2.0/recipes/37050 (may not work)