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How to Make Gluten-Free Fruitcake - A Step-by-Step Guide

Are you on the search for a delicious and moist fruitcake that is also gluten-free? Look no further! This gluten-free fruitcake recipe is packed with an assortment of dried fruits, nuts, and warm spices, making it a perfect holiday treat. Whether you have Celiac disease, a gluten intolerance, or simply want to indulge in a healthier option, this recipe is sure to please everyone's taste buds.

One of the best things about this gluten-free fruitcake is that it has the perfect balance of...

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Ingredients

  • ¼ cup raisins
  • ¼ cup golden raisins
  • ¼ cup dried cranberries
  • ¼ cup dried cherries
  • 5 ½ fluid ounces spiced rum
  • 1 orange, zested and juiced
  • ½ cup brown rice flour
  • ½ cup almond meal
  • ⅓ cup potato starch
  • ¼ cup tapioca starch
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground ginger
  • 1 teaspoon baking powder
  • 6 dates, pitted and chopped
  • 2 large dried figs, chopped
  • ¼ cup candied mixed fruit, chopped
  • ⅔ cup butter, at room temperature
  • ½ cup raw cane sugar
  • 1 teaspoon vanilla extract
  • 2 eggs, at room temperature
  • ½ cup unsweetened applesauce
  • ¼ cup whole raw hazelnuts
  • ¼ cup raw walnut halves
  • ¼ cup raw pecan halves
  • ¼ cup raw whole almonds
  • 1 ounce candied mixed fruit slices
  • 3 tablespoons cherry brandy liqueur

Information

  • Prep Time: 40 mins
  • Cook Time: 1 hr 30 mins
  • Additional Time: 1 day 15 mins
  • Total Time: 1 day 2 hrs 25 mins
  • Servings: 12
  • Yield: 1 9x5-inch loaf cake

  • Put raisins, golden raisins, cranberries, and cherries in a bowl. Pour rum and orange juice over dried fruit. Set aside.
  • Preheat the oven to 325 degrees F (165 degrees C). Butter a 9x5-inch loaf pan.
  • Whisk brown rice flour, almond meal, potato and tapioca starches, cinnamon, nutmeg, cloves, cardamom, and ginger together in a bowl. Set aside 3 tablespoons of this mixture. Add baking powder to remaining larger portion; mix well.
  • Combine orange zest, dates, figs, and 1/4 cup candied mixed fruit in a bowl. Sprinkle in 2 tablespoons reserved flour mixture and toss to coat.
  • Beat butter and sugar together with an electric mixer until creamy. Mix in vanilla. Add eggs, one at a time, beating well after each addition. Mix in applesauce.
  • Drain dried fruit, reserving soaking liquid. Add drained fruit to date mixture and toss with remaining 1 tablespoon reserved flour mixture.
  • Mix soaking liquid into butter mixture. Gradually add flour mixture, stirring just until combined; do not overmix. Fold in hazelnuts, walnut halves, and pecan halves.
  • Pour batter into the prepared loaf pan. Decorate top with almonds and candied fruit slices.
  • Bake in the preheated oven for 1 hour. Reduce oven temperature to 290 degrees F (145 degrees C). Continue baking until browned on top and a toothpick inserted into the center comes out clean, about 30 minutes more.
  • Remove from the oven and let cool for at least 15 minutes before removing from the pan. Brush cherry brandy on top. Let cake rest 24 hours for best results.

    • Nutrition

    401 cal.

    • Total Fat: 20g
    • Saturated Fat: 8g
    • Cholesterol: 58mg
    • Sodium: 133mg
    • Total Carbohydrate: 45g
    • Dietary Fiber: 4g
    • Total Sugars: 24g
    • Protein: 5g
    • Vitamin C: 8mg
    • Calcium: 74mg
    • Iron: 1mg
    • Potassium: 260mg

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