This famous show-stopping Scottish fruitcake is sure to go down a storm with the family. This dairy and egg-free cake is bursting full of cherries, raisins and almonds.
- Preheat the oven to gas 2, 150°C, fan 130°C. Line an 18cm (7in) diameter circular tin with baking parchment.
- Chop the almonds and glacé cherries roughly, then place in a bowl with the raisins, mixed peel and mixed spice. Stir until the fruit and nuts are coated in the spice.
- In a large bowl, cream together the margarine and sugar, then whisk in the treacle and mashed banana until you have a smooth mixture. Stir in the flour, ground almonds and spiced fruit and nuts. Finally stir in the apple juice.
- Scoop all the cake batter into the tin, smooth the surface with a spatula, then decorate the top with the whole almonds. Cook for 1 hour and 30 minutes until well browned (an inserted skewer should come out clean). Allow to cool in the tin before removing the cake. Slice with a sharp knife.
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