Gluten Free Fruitcake Recipe
A gluten free fruitcake recipe should be a little boozy and a lot fruity. But it's even better if it's FAST to make! This recipe is all that and delish!
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Equipment
Grandma's Original Molasses All Natural, Unsulphured - 12oz
Earth Balance Buttery Sticks
gfJules All Purpose Gluten Free Flour
Ingredients
- 1/2 cup 8 Tbs. butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
- 1 cup granulated cane sugar
- 1/4 cup Cointreau Grand Marnier or other citrus flavored (preferably) liqueur plus additional liqueur for brushing on finished cakes OR orange juice
- 2 cups dried/candied fruit*
- 3 large eggs
- 1 1/2 cups 202 grams gfJules™ All Purpose Gluten-Free Flour
- 2 1/4 tsp. baking powder
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground allspice
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 1/8 cup spiced or regular rum I used Captain Morgan's
- 1/2 Tbs. lime juice
- 1/2 tsp. pure vanilla extract
- 1/2 Tbs. almond extract optional
- 1 tsp. grated lime zest approximately 1 lime
- 1/4 cup chopped walnuts optional
- 1 cup dry red wine don't skimp with icky wine - use something that actually tastes good!
- 1/2 cup molasses or dark agave nectar or coconut nectar
Instructions
- 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.
Notes
*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.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.