Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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!

Recipe Summary

cook:
1 hr 30 mins
additional:
1 day 15 mins
total:
1 day 2 hrs 25 mins
prep:
40 mins
Servings:
12
Yield:
1 loaf cake
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Cook's Notes:

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.

Nutrition Facts

401 calories; protein 5.1g; carbohydrates 45g; fat 20.4g; cholesterol 58.1mg; sodium 132.6mg. Full Nutrition
Advertisement