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!

close up view of Gluten-Free Fruitcake with nuts and orange peels on top, on a plate
Prep Time:
40 mins
Cook Time:
1 hr 30 mins
Additional Time:
1 day 15 mins
Total Time:
1 day 2 hrs 25 mins
1 9x5-inch loaf cake


  • 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

  • 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

  • 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


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

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

  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.

  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.

  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.

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

  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.

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

  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.

  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.

Cook's Notes:

Use 1 cup of any mixed dried fruits you like (raisins, sultanas, 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.

Nutrition Facts (per serving)

401 Calories
20g Fat
45g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 401
% Daily Value *
Total Fat 20g 26%
Saturated Fat 8g 38%
Cholesterol 58mg 19%
Sodium 133mg 6%
Total Carbohydrate 45g 16%
Dietary Fiber 4g 14%
Total Sugars 24g
Protein 5g
Vitamin C 8mg 41%
Calcium 74mg 6%
Iron 1mg 7%
Potassium 260mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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