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
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Santo Amador
[email protected]This is the worst fruitcake I've ever had. It's dry, tasteless, and full of preservatives.
asanka sanjeewa
[email protected]This fruitcake is not gluten-free. I got sick after eating it.
Tb Brown
[email protected]This recipe is missing some important steps. It doesn't say when to add the eggs or the flour.
Md parvez hossain
[email protected]I followed the recipe exactly and my fruitcake turned out burnt. I'm not sure what went wrong.
YtGamer Girl
[email protected]This fruitcake is a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Yung chrypto
[email protected]I love the flavor of this fruitcake, but I found it to be a bit too dry. I think I'll add some extra moisture next time, maybe some applesauce or orange juice.
Hennesy Hamajd
[email protected]This fruitcake is a bit time-consuming to make, but it's worth the effort. It's a delicious and festive holiday treat.
Janay jackson
[email protected]I've made this fruitcake several times now and it always turns out perfect. It's a great recipe for beginners.
Bryan Soliz
[email protected]This fruitcake is a great way to use up leftover fruit. I used a mix of dried cranberries, raisins, and chopped nuts, and it turned out delicious.
Ahmed Hamdy
[email protected]I made this fruitcake for my gluten-free friend and she loved it! She said it was the best fruitcake she's ever had.
kofi Abrantie
[email protected]This fruitcake is so good, I can't believe it's gluten-free! It's the perfect holiday treat for everyone, regardless of their dietary restrictions.
Asher Petersen
[email protected]I've been looking for a good gluten-free fruitcake recipe for ages, and this one is perfect! It's easy to make and turns out moist and delicious every time. I love that I can finally enjoy fruitcake again without worrying about getting sick.
Dawood Cheemadawood
[email protected]This gluten-free fruitcake was a hit at my holiday party! Everyone loved it, even those who aren't gluten-free. It was moist and flavorful, with a perfect balance of sweetness and spice. I will definitely be making this again next year!