Place Group 1 into a bowl and cover. Let stand for 1-2 hours. Drain retaining 25g of the jus for later. Preheat oven to 160¡C. Line base and sides of 24cm cake tin with 2 layers of baking paper. Cream Group 2. Add Group 3 and mix through. Sift Group 4 add to mixture and stir in well. Fold the soaked and drained fruit (Group 1)through the mixture to combine. Pour the mixture into the prepared cake tins. Bake for approx 1_ hours or until a skewer comes out clean.
To avoid cross contamination ensure that the gluten free products are stored weighed up and mixed away from any Wheat or Rye products.