For the gluten-free fruitcake
Place all the fruits in a bowl with the sherry, stir well, cover and leave to stand overnight.
Heat the oven to 160°C (140° fan).
Grease a 1kg loaf tin and line the base with non-stick baking paper.
Beat the butter with the sugar, salt and spices in a mixing bowl until light and creamy, then gradually beat in the eggs.
Gently fold in the flour, followed by the soaked fruits and almonds, stirring well.
Spoon into the tin and bake for 2-2 1/4 hours until cooked through. Leave to cool in the tin.
For the gluten-free fruitcake icing
Mix the royal icing sugar with a little water, adding a little at a time, until it is thick and smooth.
Spread the icing on top of the cake, allowing it to run down the sides. Leave to set.