Gluten Free Wedding Cake

Finally done it!!  Version 4 - with 2 trials has worked, so here it is

GLUTEN FREE WEDDING CAKE

1.5kg dried fruit (I use 1kg package mixed fruit, 50gm preserved ginger, rest made up of currants, sultanas & raisins)
100 ml sherry
70gm (1/3cup firmly packed) brown sugar
220gm apple pulp
3 eggs
2 egg whites
250gm GF flour
50gm gluten substitute
1tsp guar gum
1 tsp mixed spice
1/2 tsp ground cinnamon
brandy

Combine the fuits well, then process them (in food processor)  in small quantities till well chopped.
Place in bowl and add sherry.  Cover, leave at least 24 hours, stirring occasionally.
Heat oven to 150degC.
Line a 22.5cm cake tin.  I put cardboard on the bottom of the tin, and around the outside.
Place the sugar, apple, eggs and egg whites in a bowl.  Whisk to mix until well combined.  Add dried fruit mixture and use a wooden spoon to mix well.
Sift over the flours, mixed spice and cinnamon and stir until well combined.  Spoon mixture into the prepared pan.  Tap the pan on the benchtop to settle the mixture and smooth the surface.
Bake 1 1/2 hours at 150, then 1 1/2 hours at 125degC (or until JUST cooked).  Rotate the tin at least once during cooking and cover the top with cardboard or foil halfway through to prevent the top over-browning.

When cooked remove and brush/spray with brandy.  Wrap tin in 2 clean tea towels and wait for it to cool completely.

THIS CAKE CONTAINS NO BUTTER

I have found it will keep well for a fortnight, but if you want it to keep longer place in freezer. AND IT SLICES WITHOUT CRUMBLING - YOOOHOOOO!!!!