Fruit Cakes

• 1 1/2 cups golden raisins
• 1 cup raisins, chopped coarsely
• 1 cup dried currants
• 2 tbsp mixed candied citrus peel, finely chopped
• 1/3 cup glace pineapple, coarsely chopped
• 6 oz dairy-free spread
• 3/4 cup firmly brown sugar
• 1/3 cup brandy
• 3 None eggs
• 1 cup rice flour
• 2/3 cup soy flour
• 1 tbsp gluten-free baking powder
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp ground cloves
• 18 None green glace cherries, halved
• 3 slice glace pineapple, cut into wedges

1. Stir dried fruit, dairy-free spread, sugar, brandy and 1/3 cup water in medium saucepan on medium heat until spread is melted and sugar is dissolved. Bring to a boil. Remove from heat. Transfer to large heatproof bowl. Cool.
2. Preheat the oven to 300u0b0F. Line six 3 1/2-inch round baking pans with two layers of parchment paper, extending paper 1 inch above side.
3. Stir eggs into fruit mixture. Stir in sifted dry ingredients. Divide mixture among prepared pans. Decorate with cherries and pineapple wedges.
4. Bake cakes about 1 hour 10 mins. Cover hot cakes with foil. Cool in pans overnight.

golden raisins, raisins, currants, peel, glacue pineapple, spread, brown sugar, brandy, eggs, rice flour, soy flour, baking powder, ground cinnamon, ground nutmeg, ground cloves, green glacue cherries, pineapple

Taken from recipes-plus.com/api/v2.0/recipes/36918 (may not work)