250 grams Nuttelex
200 grams sugar
½ cup apple juice
2 cups plain flour (2 and ¼ cups gluten free plain flour)
1 teaspoon baking powder
175 grams sultanas
100 grams glace cherries (cut in half)
Extra ¼ cup flour to coat sultanas and cherries
Preheat oven to 1500C.
Grease a 22x13cm loaf tin and line with baking paper.
Cream Nuttelex and sugar.
Add beaten eggs and apple juice to creamed Nuttelex/sugar, stirring until smooth.
Sift in flour and baking powder and stir to combine.
Add sultanas and cherries covered in sifted flour until just combined.
Pour into prepared cake tin.
Bake for 2 hours (cake skewer inserted in middle should be clean).
Once cool wrap the cake in cling wrap or foil and store in a sealed tin for a couple of days before serving.