Fruitcake is a holiday classic, but it can be difficult to find a recipe that is free of common allergens. Many traditional recipes contain ingredients such as gluten, dairy, nuts, or eggs, which can make them off-limits for those with food allergies or sensitivities. However, with a little creativity and substitution, it is possible to create a delicious and festive fruitcake that is safe for everyone to enjoy. This article provides several allergy-free fruitcake recipes that are sure to please even the most discerning palate.
Let's cook with our recipes!
GLUTEN-FREE FRUITCAKE
A dense cake filled with dried nuts and fruits and spiked with spiced rum that just happens to be gluten free. It will change your mind on fruitcakes. No re-gifting here!
Provided by Buckwheat Queen
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time P1DT2h25m
Yield 12
Number Of Ingredients 30
Steps:
- Put raisins, golden raisins, cranberries, and cherries in a bowl. Pour rum and orange juice over the dried fruit. Set aside.
- Preheat the oven to 325 degrees F (165 degrees C). Butter a 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 the larger portion; mix well.
- Combine orange zest, dates, figs, and 1/4 cup candied fruit in a bowl. Sprinkle in 2 tablespoons of the reserved flour mixture and toss to coat.
- Beat butter and sugar together with an electric mixer until creamy. Mix in vanilla. Add eggs one by one, beating after each addition. Mix in applesauce.
- Drain the dried fruit, reserving the soaking liquid. Add drained fruit to the fig mixture and toss with remaining 1 tablespoon reserved flour mixture.
- Mix soaking liquid into the butter mixture. Gradually add flour, stirring just until combined; do not overmix. Fold in hazelnuts, walnut halves, and pecan halves.
- Pour batter into the prepared loaf pan. Decorate the 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 oven and let cool for at least 15 minutes before removing from pan. Brush cherry brandy on top. Let cake rest 24 hours for best results.
Nutrition Facts : Calories 401.4 calories, Carbohydrate 45 g, Cholesterol 58.1 mg, Fat 20.4 g, Fiber 3.8 g, Protein 5.1 g, SaturatedFat 7.5 g, Sodium 132.6 mg, Sugar 23.6 g
EASY 5 MINUTE ALLERGY FRIENDLY FRUIT CAKE
If you have been searching for the easiest fruit cake recipe on the planet - search no longer. I have found it! I clipped this recipe from a magazine about 10 years ago, and stupidly never made it. But fate intervened, championing this recipe's potential, as it fell out of my ancient recipe file while I was desperately searching for my grandmother's cinnamon smoothie milk shake recipe. I almost hurriedly threw it away, only to discover, as I gave it a quick glance, that I just might hold the golden fruit cake ticket. Well, for those of us with no time! I am not going to mislead all of you fruit cake aficionados. This is not the most moist, flavor-filled fruit cake in the gluten-free world. However, it is pretty good if you want to whip up a tea cake with no time and very little ingredients! Serve it slathered with some butter or vegan spread and devour. YUM!
Provided by The Blender Girl
Categories Dessert
Time 50m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Soak fruit in fruit juice over night.
- Put mixture in your mixer and gradually sift in all dry ingredients.
- Cook in a medium greased loaf tin (25cm by 8 cm or 10 inches by 3 inches) for 50-60 minutes at about 180C/350°F.
- Spread with butter or vegan spread and enjoy with a beautiful cup of tea.
Nutrition Facts : Calories 979.4, Fat 3, SaturatedFat 0.7, Sodium 676.5, Carbohydrate 219.8, Fiber 9, Sugar 23.8, Protein 16.7
DAIRY FREE FRUITCAKE (FRUITCAKE W/ NO EGGS, NO MILK BUT YUMMY)
This came from our very close friend who has a catering business and caters for people with various tastes.
Provided by Kiwi Zaar Adict
Categories Dessert
Time 2h30m
Yield 1 large cake
Number Of Ingredients 3
Steps:
- Mix fruit and orange juice and soak overnight.
- Next day add 2 cups self raising flour.
- Put in tin and bake for 1 or 2 hrs at 140-150°C.
- (Scrumptious) (Use skewer to test finish time. When skewer comes out clean cake is done).
Nutrition Facts : Calories 1892.2, Fat 4.9, SaturatedFat 0.7, Sodium 3204, Carbohydrate 431, Fiber 22.9, Sugar 42.2, Protein 39.6
SUGAR FREE FRUITCAKE
Make and share this Sugar Free Fruitcake recipe from Food.com.
Provided by bigbadbrenda
Categories Dessert
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Grease and line with parchment paper an 8 inch cake pan.
- Sift the flour,baking powder and apple pie mix into a bowl.
- Rub the butter with your fingers until it looks like breadcrumbs.
- Carefully stir in the chopped apricots, dates, and candies cherries and raisins with the milk, beaten eggs ,grated rind and orange juice.
- Stir in the honey and mix everything together to a soft dropping conistency.
- Spoon the mixture into the prepared pan and level the surface.
- Bake in a preheated oven at 350oF for 1 hour until a knife inserted in the centre comes out clean.
- Let the pan cool before turning out.
Nutrition Facts : Calories 426.9, Fat 13.9, SaturatedFat 8.1, Cholesterol 85.5, Sodium 201.6, Carbohydrate 70.1, Fiber 3.5, Sugar 28.4, Protein 8.2
FREE RANGE FRUITCAKE
Make and share this Free Range Fruitcake recipe from Food.com.
Provided by Blue Peacock
Categories Dessert
Time P1DT1h
Yield 10 serving(s)
Number Of Ingredients 24
Steps:
- Combine dried fruits, candied ginger and both zests.
- Add rum and macerate overnight, or microwave for 5 minutes to rehydrate fruit.
- Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices.
- Bring the mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes.
- Remove from heat and cool for at least 15 minutes.
- (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.).
- Heat oven to 325 degrees.
- Combine dry ingredients and sift into fruit mixture.
- Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integated, then fold in nuts.
- Spoon into a 10-inch non-stick loaf pan and bake for 1 hour; check for doneness by inserting toothpick into the middle of the cake.
- If it comes out clean, it's done.
- If not, bake another 10 minutes, and check again.
- Remove cake from oven and place on cooling rack or trivet.
- Baste or spritz top with brandy and allow to cool completely before turning out from pan.
- When cake is cooled completely, seal in a tight sealing, food safe container.
- Every 2 to 3 days, feel the cake and if dry, spritz with brandy.
- The cake's flavor will enhance considerably over the next two weeks.
ALLERGY FREE FRUITCAKE
I was excited to find this one, so I am posting it without actually having made it. Think it might be good as I have a diabetic husband. I found it in the paper (Herald Sun)
Provided by Tisme
Categories Dessert
Time 2h20m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 170°C.
- Line a 20 cm deep pan with 2 sheets of baking paper.
- Combine dried fruit and water in a saucepan and bring to boil.
- Remove from heat and stir in the pumpkin, oil and lemon rind.
- Cool to room temperature.
- Sift in the flours, baking powder and spices and stir into the dried fruit mixture.
- Pour into the pan and bake about 1 1/2 hours.
- Brush with sieved apricot jam. Cover and cool in pan.
Nutrition Facts : Calories 390.9, Fat 11.1, SaturatedFat 1.6, Sodium 145.6, Carbohydrate 68.8, Fiber 3.5, Sugar 30.2, Protein 9.8
Tips:
- Use gluten-free and dairy-free ingredients to make the fruitcake accessible to individuals with dietary restrictions.
- Substitute candied fruit with dried fruit for a healthier twist.
- Incorporate a variety of nuts, such as almonds, walnuts, and pecans, to add texture and flavor.
- Use agave syrup or maple syrup as natural sweeteners instead of refined sugar.
- Feel free to experiment with different spices like cinnamon, nutmeg, and cloves to enhance the flavor profile.
- For a moist and flavorful fruitcake, soak the dried fruit in a mixture of orange juice and rum or brandy overnight.
- Bake the fruitcake at a low temperature for an extended period to ensure even cooking and prevent burning.
- Wrap the cooled fruitcake in parchment paper and aluminum foil, then store it in a cool, dry place for several weeks to allow the flavors to develop.
Conclusion:
Creating an allergy-free fruitcake is a delightful and rewarding experience, especially during the holiday season. By following the tips and using alternative ingredients, you can craft a delicious and inclusive fruitcake that everyone can enjoy. Remember, the key to a successful fruitcake lies in using high-quality ingredients, experimenting with flavors, and allowing ample time for maturing. Whether you're catering to dietary restrictions or simply seeking a healthier alternative, this allergy-free fruitcake recipe offers a cherished holiday tradition that brings joy and togetherness to your table.
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