Recipe Freebake gluten free cake mix: 400g 14oz Soft margarine: 200g 7oz Caster sugar: 200g 7oz 4 medium beaten eggs: 200g 7oz Milk: 100ml 3½ fl oz

You will need two sponge cake tins tins, greased and lightly sprinkled with a little gluten free cake mix. For best results, use 2 Freebake flexible silicon sponge moulds which do not require greasing.

Mixing

Use an electric mixer fitted with a cake beater for best results.

Cream together the sugar and margarine until light and fluffy, then scrape down the sides of the bowl.

Add in the beaten egg and the cake mix.

Beat together until a smooth mixture forms in the bowl, then divide the mixture evenly between the two cake tins.

Bake immediately in a pre-heated oven at 180°C/350°F (gas mark 4) for 30 minutes.
Transfer cakes to a cooling wire.

When cold, sandwich together with filling of your choice, and sprinkle the top with caster sugar.

	Recipe Freebake gluten free cake mix: 400g 14oz Soft margarine (or butter): 160g 5½oz Caster sugar: 160g 5½oz 4 medium eggs, beaten: 200g 7oz Mixed dried fruit: 400g 14oz Milk: 100ml 3½ fl oz

Mixing

You will need a deep, 9”cake tin lined with baking paper. For excellent results, use a Freebake flexible silicon deep cake tin, which does not require lining with baking paper.

Cream together the sugar and margarine until light and fluffy.

Add in the beaten egg, milk and the cake mix and beat together until a smooth mixture forms in the bowl - this will take 3-4 minutes at medium speed.

Blend in the fruit until evenly distributed through the mixture.

Place the mixture in the prepared tin and bake immediately in a pre-heated oven at 170°C/325°F (gas mark 3) for 1-1½ hours, or until the middle is set.

Leave the cake in the tin to cool.

To test whether the cake is baked, insert a skewer or the tip of a sharp knife into the middle of the cake. The cake is baked if it comes out clean.

Mixing

Soak the fruit in 200ml of ginger wine or whisky (or orange juice) for 24 hours before using.

Cream together the sugar and margarine until light and fluffy

Beat together the eggs, treacle and orange juice.

Sift together the gluten-free cake mix, salt and mixed spice.

Add the egg mixture and dry ingredients to the creamed margarine and sugar.

Beat together for 3-4 minutes until well mixed and the mixture lightens in colour.

Add the fruit and mix on slow speed until evenly distributed.

Transfer the mixture to the cake tin and smooth over the surface with the back of a wet spoon. Then bake for 1 hour 30 minutes at 170ºC/Gas Mark 3.

Check that the cake is baked by inserting the tip of a sharp knife or a skewer into the centre of the cake. The cake is baked if it comes out cleanly.
Allow the cake to cool completely in the tin before turning out, and then decorate.

Method:

Mix together the melted butter and all of the liquid ingredients.

Sift together all of the dry ingredients, then add them to the liquid ingredients and whisk together to form a smooth batter.

Add the dried fruit or chocolate chips, then transfer the batter into deep paper muffin cups, filling them ¾ full.

Bake in an oven pre-heated to gas mark 7/220ºC for 15 minutes, then allow to cool completely before storing in an airtight tin.