Gluten Free Fruitcake Recipes

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GLUTEN-FREE FRUITCAKE



Gluten-Free Fruitcake image

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

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

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

GLUTEN FREE FRUITCAKE



Gluten Free Fruitcake image

Make and share this Gluten Free Fruitcake recipe from Food.com.

Provided by Wendys Kitchen

Categories     Dessert

Time 2h40m

Yield 1 cake

Number Of Ingredients 13

1 1/2 cups brazil nuts
1 1/2 cups pecans
1 1/2 cups dates, stoned
1 cup glace cherries
1 cup glace mixed fruit, chopped
2/3 cup dried fig
2/3 cup sultana
3/4 cup polenta
3/4 cup sugar
1/2 cup raisins
3 eggs, beaten
1 teaspoon vanilla essence
1/2 teaspoon salt

Steps:

  • Combine nuts, dates and all other fruit ingredients.
  • Add in polenta and sugar. Mix well.
  • Blend in eggs, vanilla and salt to form a stiff dough.
  • Spoon into a greased and lined loaf tin. Smooth top.
  • Bake in slow oven (150C) for 2 1/2 hours.
  • Cool for 10 minutes and transfer to wire rack to cool.
  • Wrap in foil and store in fridge.

Nutrition Facts : Calories 5446.3, Fat 278.6, SaturatedFat 47.5, Cholesterol 634.5, Sodium 1455.4, Carbohydrate 739.7, Fiber 81.1, Sugar 488.3, Protein 90.7

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