I was on the hunt for a traditional Christmas Fruit Cake Recipe and had a notion that I could substitute a Gluten Free Golden Cake Mix for the cake portion of the cake and use my Granny's recipe for the fruit portion. I gave it a try but just guessed along the way. I have a really old cake pan that held all the ingredients. It is about 4inX 4in X 4in and I used that and the meat thermometer/probe on my oven and set it to 200degreesF which is as high as it would go. Was wondering if I have the internal temp of the cake correct. I use a instant Thermapen for my bread so I used it to check the temp after I took it out from the oven. Also I see that it is advisable to wait for 15 or 20 minutes before adding the fruit so that it will not sink. I added 4 tbsp brown rice flour to the fruit and then hoped that would stop the sinkage. It did sink down a bit so I will try waiting the extra time. Do you have any more hints. • 1 gluten free golden cake mix • ½ cup butter • 3 large eggs • Juice of ½ orange and water to make ⅔ cup of liquid • 1 tsp cinnamon • ¼ tsp ground cloves • ¼ tsp ground allspice • ½ tsp ground nutmeg • 1 cup raisins • 2 cups Christmas Cake Fruit • ½ cup Mixed Peel • ½ cup Citron • Juice of ½ orange • 4 tbsp brandy OR rum • 1 250 ml. Jar of maraschino cherries quartered • 4 tbsp brown rice flour Directions Place raisins, Christmas cake fruit, mixed peel, citron, orange juice, brandy OR rum, and quartered maraschino cherries into a bowl (glass or non reactive metal) and cover. Let marinate overnight. Line a loaf pan with several layers of parchment paper. Grease the inside layer with butter. Set oven at 325 degrees Add cinnamon, cloves, nutmeg, and allspice to dry cake mix. Stir to combine spices with cakemix. Prepare the cake mix as directed on box with the butter, eggs, and liquid (water/orange juice). Sprinkle the 4 tbsp of brown rice flour onto the marinated fruit. (Extra flour will stop the fruit from sinking within the prepared cake mix) Stir to just combine. Add the floured mixed fruit to the prepared cake mix and gently fold in. Pour into the prepared loaf pan. Smooth the top. Bake at 325 degrees until the internal temp of the cake reaches 200 degrees (about 2 to 2½ hours) Check the cake to ensure it is not over browned on top. Place aluminum foil on the edges if becoming too brown. Carryover will bring it up to 210 the internal temp of a finished pound cake. After 20 minutes remove the cake from the pan and place on rack to cool fully. when totally cool remove parchment paper and paint with a small amount of brandy OR rum before wrapping in several layers of plastic wrap, aluminum foil, and a locking freezer bag. Place in the refrigerator for at least 1 day to allow flavours to develop. Ice with almond flavored icing or almond paste or leave plain. Slice with a serrated bread knife.

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