• Preheat the oven to 275°F (140°C).
• Grease and flour 3 loaf pans (4½ x 8½ inches/11.5cmx21.5cm) and 3 small loaf pans (3 x 6 inches/7.5cmx15cm). If they are non-stick pans, you can just grease them and omit the flouring. Mine slide out easily, but if your pans have lost the non-stick ability and you think the cakes may stick, you could line the pans with parchment paper as an extra precaution. You can also prepare 4 large loaf pans and 1 small one. Or 3 loaf pans if you have even larger sized ones.

Prepare the Fruit Mix:

• Mix the fruit and nuts with the 1 cup flour or rice flour in a very large bowl - Frances always used a large roaster to mix it all up in. Use your hands to do this, making sure all the raisins are separated and the fruit is all coated with the flour. Set aside.

Make the Batter:

• In the bowl of a stand mixer, beat the butter and the sugar until they are light and fluffy. Add the eggs, salt, orange juice, brandy and flavourings. Beat until well incorporated. Mixture will look curdled, but that is okay.
• Add the flour (or gluten-free mix of flours) and beat, slowly at first, then at medium speed,  for 2 to 3 minutes, until the batter is well mixed.

Mix the Fruitcake:

• Pour the batter over the floured fruit mix, scraping the bowl clean with a rubber spatula. Mix the batter with the fruit until it is all evenly combined.
• The only way to do this efficiently is with clean hands, lifting and folding the ingredients in from the bottom and sides of the bowl or roaster and bringing them to the center. The mixture will be very stiff.
• Divide the mixture among the pans. If you feel like weighing the amounts to keep them equal, 2½lbs/1140gms will be the right amount for the large pans, and 1¼lbs/570gms will fit in the smaller pans. If your pans are larger than that, adjust the amounts accordingly.
• With a stiff rubber or plastic spatula, or flat wooden paddle, press the dough down into the pans so it is solidly packed and there are no air spaces. Then shape the tops of the loaves so they are mounded slightly higher in the middle. Round and smooth the tops of the cakes. Make sure the pans are no more than ¾ full.
• Cut the reserved candied cherries in half and press a few of them into the tops of the cakes to decorate them. Sprinkle with the reserved slivered almonds to garnish the cakes.
• Bake the cakes, rotating them halfway through if your oven has hotspots, for 3 hours for the large cakes, and 2 hours for the small cakes. The time they take can vary greatly with your oven. Start checking them about ½ hour before the recommended time to see how they look. You want the colour to be a nice deep caramelly, nutty, colour, but not dark brown, or they will taste burnt. The cakes are actually done before the time is up, but the longer baking time is needed to produce the caramelization of the batter which really enhances the flavour.
• In my oven, the cakes are finished about 15 minutes before the recommended time, but every oven is different and if you use different sized pans, the time will also be affected.
• As the cakes bake, the melted butter will start bubbling up around the edges, but don't worry about that because it will soak back into the cakes as they cool in the pans.
• Leave the cakes to cool in the pans for 10 to 15 minutes, then turn them out onto racks to finish cooling.
• Wrap the cooled cakes tightly with plastic wrap and store them in heavy plastic zip-top bags or airtight containers in a cool place. They are best if they can sit for a week or two before you eat them. The flavours will mellow and they slice more smoothly. The cakes can also be refrigerated or frozen for up to a year.

Optional Finish - Soaking with Brandy or Rum:

• When cool, cut several layers of cheesecloth to a size to fit around each cake. Wrap each cake, with the ends overlapping underneath. Place the cakes into a plastic storage container or zip-top bag.
• Drizzle the top of each wrapped cake with 2 to 3 tablespoons of brandy or rum. No need to make sure it is all soaked in. The alcohol will slowly wick around the cake as it is stored and soak all the sides. Seal the containers or bags and store in a cool place for several weeks to several months before serving. If you'd like to douse them with more brandy or rum in a few weeks, go for it. If they are doused several times, they will keep much longer.
• Makes about 11¾ lbs of gumdrop fruitcake - 3 large and 3 small, or variations thereof. Enough for Christmas gifting (or sneaking it out of storage and enjoying a big slab with a cup of tea any time in the coming year).