Fruitcake with Sugar Glaze

How to make a delicious fruitcake with sugar glaze

• Place all the fruits in a bowl with the sherry, stir well, cover and leave to stand overnight.
• Heat the oven to 160°C (140° fan) gas 3.
• Grease a 1kg |2lb loaf tin and line the base with non-stick baking paper.
• Beat the butter with the sugar, salt and spices in a mixing bowl until light and creamy, then gradually beat in the eggs.
• Gently fold in the gluten free flour, followed by the soaked fruits and almonds, stirring well.
• Spoon into the tin and bake for 2-2 1/4 hours until cooked through.
• Leave to cool in the tin.

For the icing

• Mix the royal icing sugar with a little water, adding a little at a time, until it is thick and smooth.
• Spread the icing on top of the fruitcake, allowing it to run down the sides.
• Leave to set.