Gluten-Free Fruitcake
Serve with a scoop of vanilla ice cream for dessert, or leave to cool before storing in an airtight container for an.
Recipe Summary 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!
Ingredients | Gluten Free Food Recipes¼ cup raisins¼ cup golden raisins¼ cup dried cranberries¼ cup dried cherries5 ½ fluid ounces spiced rum1 orange, zested and juiced½ cup brown rice flour½ cup almond meal⅓ cup potato starch¼ cup tapioca starch1 teaspoon ground cinnamon½ teaspoon ground nutmeg¼ teaspoon ground cloves¼ teaspoon ground cardamom¼ teaspoon ground ginger1 teaspoon baking powder6 dates, pitted and chopped2 large dried figs, chopped¼ cup candied mixed fruit, chopped⅔ cup butter, at room temperature½ cup raw cane sugar1 teaspoon vanilla extract2 eggs, at room temperature½ cup unsweetened applesauce¼ cup whole raw hazelnuts¼ cup raw walnut halves¼ cup raw pecan halves¼ cup raw whole almonds1 ounce candied mixed fruit slices3 tablespoons cherry brandy liqueurDirectionsPut 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.Use 1 cup of any mixed dried fruits you like (raisins, sultans, cranberries, goji berries, cherries, etc.)Use 3/4 cup of any raw, unsalted nuts you like (walnuts, pecans, hazelnuts, almonds, etc.)Many gluten-free mixes contain high percentages of starches and additives that can make the cake gummy. Therefore, I have chosen the flours to ensure a dense cake that isn't gritty or gummy.Info | Gluten Free Food Recipesprep: 40 mins cook: 1 hr 30 mins additional: 1 day total: 1 day Servings: 12 Yield: 1 loaf cake
TAG : Gluten-Free FruitcakeDesserts, Specialty Dessert Recipes, Liqueur Dessert Recipes, Rum,
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Gluten Free Food Recipes : Serve with a scoop of vanilla ice cream for dessert, or leave to cool before storing in an airtight container for an.
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