Gluten Free Fruit Cake - cooking recipe

Ingredients

2 1/2 cups mixed dried fruit
1 cup dried apricots, finely chopped
1/2 cup brandy
11 tbsp butter, at room temperature
2/3 cup sugar
2 None eggs, at room temperature
1/2 cup ground almonds
1/2 cup rice flour
1 tsp gluten-free baking powder
2 tsp all spice
2 tbsp gluten-free powdered sugar
8 oz packet gluten-free marzipan
4 None pieces thin florist wire, snipped into thirds

Preparation

Combine fruit and brandy in a large bowl. Cover with plastic food wrap and let stand overnight.
Preheat oven to 300\u00b0F. Grease and line a 8 x 4 inch loaf pan with 2 layers parchment paper, extending paper at long sides for handles.
Using an electric mixer, beat butter and sugar in a small bowl until light and creamy. Beat in eggs, one by one, until combined.
Add butter mixture to fruit mixture and stir to combine. Stir in ground almonds, sifted rice flour, baking powder and all spice.
Spoon mixture into prepared pan and smooth out the surface. Bake for 2 hours or until a skewer inserted at center comes out clean. Cover pan tightly with foil. Cool overnight.
On a workbench dusted with half the powdered sugar, knead marzipan until smooth. Roll out to 1/8 inch thick. Using star cutters, cut out 1 x 1 inch stars, 2 x 2 inch stars and 3 x 3 inch stars. Thread stars onto wire. Set overnight.
Dust cake with remaining powdered sugar. Arrange stars on top of cake.