Place the gluten free flour, nutmeg, cinnamon, mixed spice, baking powder and pink salt into a medium bowl and combine.
In another medium bowl, cream the butter and sugar with an electronic whisk/mixer until fluffy.
Add the applesauce, pureed fruit ,browning sauce, almond essence, vanilla and whisk to form a smooth paste.
Add the bowl of flour to the wet ingredients - adding the flour a little at a time while whisking until fully incorporated.
Stir in your chopped dried mixed fruit if you are adding any.
Pour the cake batter into the cake pan.
Place some water in a large oven proof bowl to create a water bath and place this on the bottom oven shelf underneath the pan (this will help with heat distribution)
Bake the cake on the middle shelf for around 1hr and 30 minutes if the cake is browning too much half way through baking place some foil over the top of the cake.
Once done check the readiness by inserting a skewer or even knife. It should come out clean when done. If not return to the oven to bake for 10-15 intervals (foil covered) and repeat.