Gluten-Free Fruitcake

A dense gluten-free fruit 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!

• Preparation Time: 40 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr 10 mins
• Calories: 401 Calories

Ingredients

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

Recipe Instructions

Step 1

Put raisins, golden raisins, cranberries, and cherries in a bowl. Pour rum and orange juice over dried fruit. Set aside.

Step 2

Preheat the oven to 325 degrees F (165 degrees C). Butter a 9x5-inch loaf pan.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Drain dried fruit, reserving soaking liquid. Add drained fruit to date mixture and toss with remaining 1 tablespoon reserved flour mixture.

Step 7

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.

Step 8

Pour batter into the prepared loaf pan. Decorate top with almonds and candied fruit slices.

Step 9

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.

Step 10

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.