Hi, I grew up with a really lovely apricot and pecan christmas cake - its a dense blond non boiled fruit cake. I'd like to try and convert it to gluten free but a bit scared of wasting so many lovely ingredients and precious pre-christmas baking time! Do you think if I (1) substitute gluten free flour mix for wheat flour, (2) add xanthan gum and an extra egg and (3) rest the batter before adding the fruit and nuts that it will work out OK? Thanks for providing such a great GF resource for us bakers!

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