Gluten Free Fruitcake - cooking recipe

Ingredients

1 1/2 cups brazil nuts
1 1/2 cups pecans
1 1/2 cups dates, stoned
1 cup glace cherries
1 cup glace mixed fruit, chopped
2/3 cup dried fig
2/3 cup sultana
3/4 cup polenta
3/4 cup sugar
1/2 cup raisins
3 eggs, beaten
1 teaspoon vanilla essence
1/2 teaspoon salt

Preparation

Combine nuts, dates and all other fruit ingredients.
Add in polenta and sugar. Mix well.
Blend in eggs, vanilla and salt to form a stiff dough.
Spoon into a greased and lined loaf tin. Smooth top.
Bake in slow oven (150C) for 2 1/2 hours.
Cool for 10 minutes and transfer to wire rack to cool.
Wrap in foil and store in fridge.