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Searching for a gluten free fruitcake recipe? You’ve come to the right place!
The much maligned fruitcake is actually quite a holiday treasure, symbolic in so many culture, with versions as plentiful as the varied ingredients comprising each recipe. From my research, it seems like you really can’t make a fruitcake wrong, although true connoisseurs may argue the point.
My actual only hesitation in making my first gluten free fruitcake was not in making it gluten free, but rather that I knew myself well enough to know I could never wait weeks or months for the cake to be ready! You see, most traditional fruitcakes are made using fruits soaked in liqueur over a period of months, culminating in the final baking step at this time of year.
In stark contrast to this sort of advanced ingredient planning, I am a notoriously last minute baker. “So how does one make a gluten free fruitcake last minute?”, you might ask. Judging by the fruits of my labor, deliciously!
Follow along with the recipe as written, or choose your own fruity additions and liqueurs or fruit juices. The first time I made this gluten free fruitcake recipe, my father actually commented that he wished I’d used some pineapple and perhaps some candied cherries as well – more of an Americanized version of the fruitcake. So this year, I did it his way, and it was equally delicious!
Another variation on the theme is to actually grind or process the fruits before mixing them in, to create a richer batter without any chunks which can be disconcerting to the un-fruitcake-initiated. Try my recipe for candied citrus peels. Or, if you lack the time or enthusiasm for that ingredient, simply use freshly grated citrus peels.
I will caution against skimping on any ingredients listed. My gfJules Flour keeps the cake lighter and never gritty; quality wine imparts a subtle but noticeable taste that could be off-putting if the wine is sour, too sweet or just plain yucky; the citrus liqueur and spiced rum work so well with the fruits and spices … everything listed is here for a reason, so keep that in mind.
Reader Fiona V. shared this adorable picture of her family’s fruitcake made with this recipe and said,
I used this fruitcake recipe, and it was *wonderful*! Moist, rich, and just a little boozy. 🙂
With the rectangular cake, I made our family’s traditional Irish cottage cake – see pics attached.
I first covered it with jam, then a layer of almond paste and then roll-out fondant for the walls, with an almond paste “thatch” roof.
It’s been a Christmastime treat in our family since my grandmother’s time. (My own kids loved helping to make the marzipan flowers and stack of peat.)
Many thanks for this scrumptious recipe!
And here’s what another reader had to say after trying my recipe:
I made your fruitcake recipe using cranberries, dates, golden raisins and candied cherries. I was surprised at the 1 cup of wine. I would suggest a comment that communicated the influence the wine selection makes on the final product’s flavor. The gfJules Flour performed wonderfully. I am enjoying my first fruitcake in many years, Thank You! ~P.W.
My FAST gluten free fruitcake recipe is also easier love because it’s not so dense and heavy. It’s more like a rich, flavorful cake with dots of spiked fruit. I happen to love that, but if you’re more of a traditional fruitcake fan, either add tons more fruit to this recipe, or simply use your family’s favorite fruitcake recipe with my award-winning gfJules Gluten Free All Purpose Flour. It makes converting favorite recipes to gluten free, easy!
On the off chance that you and your guests don’t finish the entire cake right off, it can be enjoyed well into the New Year by simply pouring a bit more liqueur/liquor onto the top of the cake once and awhile to preserve it. My kinda leftovers. Cheers!
(If you’re looking for another quick and boozy recipe to share this holiday season, check out my easy gluten free Rum Balls recipe!)
In a small saucepan, gently heat the 1/4 cup of liqueur and add the dried (but not candied, if using) fruit, like raisins and cranberries. Heat and stir occasionally until the liquid is nearly absorbed.
Preheat oven to 350º F. Oil and dust one 9-inch round cake pan or 1 large bundt pan with gfJules™ All Purpose Flour. Set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs and beat until well mixed.
Whisk dry ingredients together in a separate bowl, then stir into the larger butter bowl mixture, alternating with rum, lime juice, extracts, wine, zest and molasses. Stir in the dried/candied fruits and nuts last.
The batter will be thin. Pour into prepared pan.
Bake for approximately 55 minutes, checking to be sure the cake is not burning at the edges. A toothpick or skewer inserted into the center of the cake should come out clean or with a few crumbs attached.
Remove from the oven and brush the top of the cake with citrus flavored liqueur. Cool in the pans for 15 minutes, then turn out onto a wire rack to finish cooling. If baking in a bundt pan, turn out onto a wire rack and brush the top with more liqueur.
Wrap cooled cake in plastic wrap and then foil, if freezing.
*Dried/Candied fruit should ideally contain a mixture of several fruits such as cherries, cranberries, raisins, sultanas, dates, figs, pineapple, apricot, peach, citrus peel (see my recipe). Dice the fruits like pineapple, peach, apricot, fig … into small pieces before cooking in liqueur.