Free From Fruit Cake Infused with Vanilla Tea & Sloe Gin

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150g raisins

125g currants

100g sultanas

100g mixed candied peel

150g cranberries

3 tbsp loose leaf vanilla tea

100ml sloe gin

2 oranges, zest and juice

175g dairy-free butter

175g light brown sugar

50g treacle

200ml soya milk

2 tbsp cider vinegar

400g gluten-free plain flour

2 tsp xanthan gum

1/2 tsp bicarbonate of soda

2 tsp mixed spice

2 tsp ground cinnamon

• Start making this cake a day before to allow the fruit to soak. Stir the loose tea with 200ml of hot water, in a bowl combine the dried fruit, zest and juice of 1 orange, sloe gin and the vanilla tea, giving this a stir, covering and leaving overnight to soak in all the flavours.
• Line and grease a 20cm round cake tin. Beat together the butter and sugar until light in colour and fluffy, add in the treacle and remaining orange mixing until smooth. Gradually whisk in the soya milk and vinegar, the mixture will begin to curdle but will come back together when the dry ingredients are added.
• Sieve the flour, xanthan gum, bicarbonate of soda, mixed spice and cinnamon into the bowl gently folding until a smooth consistency has been reached. 
• Heat the oven to 150C/130 fan/gas mark 2.

• Fold in the soaked fruit mixture until well combined, then spoon into the tin levelling the top with the back of a spoon. Bake for 1hr45-2hrs until the cake is golden brown and firm to the touch. The cake is ready when a skewer inserted into the centre comes out clean.
• Remove cake from the oven and prick holes all over the top with a cocktail stick, then spoon over 4tbsp sloe gin. allow to cool completely in the tin before removing.
• Store wrapped in parchment paper and foil. will keep for up to three months in a dry, cool cupboard.