1 packet sponge cake mix ( I used "freee")

3 eggs

120 ml oil

250 grams mixed dried fruits

100 grams icing sugar

50 grams candied orange peels

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1. Set your oven to the desired temperature (180°C).

2. Rub oil inside the rectangular cake tin and line it with baking paper.

3. In a mixing bowl, crack the eggs, add the oil, and beat together until well combined.

4. Empty the sponge mix into the bowl and blend until smooth.

5. Mix the dried fruit with a handful of gluten-free flour in a separate bowl, and gently mix them around so they are well covered with flour.

6. Add the dried fruits into the prepared mix and stir gently.

7. Pour the mix evenly into the two prepared cake tins.

8. Place the tin in the oven and bake for 25-30 minutes.

9. Once baked, remove the cake from the oven and let it cool on a wire rack.

10. Once cooled, decorate with icing and candied orange peels.

The fruitcake can be stored for several days before the holidays, wrapped tightly in several layers of paper or aluminium foil.