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

40 mins
1 hr 30 mins
1 day
1 day
1 loaf cake


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


Instructions Checklist
  • 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.

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

Reviews (4)

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Most helpful positive review

Rating: 5 stars
Turned out great! The number of ingredients and steps seems daunting but it s actually quite simple. Our cake was very moist and flavourful.! Read More
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Turned out great! The number of ingredients and steps seems daunting but it s actually quite simple. Our cake was very moist and flavourful.! Read More
Rating: 5 stars
AMAZING!!!! Is the quick review. I have a gluten allergy so I am always seeking out gluten-free recipes. I also love fruitcake...the only one in the family who does...so this is mine all mine! I have made this twice in the past month. I spent a half a day going around town to find all the ingredients. It is all a bit pricey but so worth it. Here are a couple of changes that I made when making it. I had a tough time finding cherry liqueur. Finally found it, opened it and took a sip and I didn’t like it at all.....so I used spiced rum to brush on the cake when it comes out of the oven. I over cooked it the first time and it was a bit dry. I got an oven thermometer to use for the second bake. It turns out my oven was 5 degrees too hot so I turned down the temperature for the second bake. When I went to bake the cake I didn’t have an orange but I had a Meyer lemon on hand so I used the juice and zest from that instead. I was afraid it would be too sour with the lemon so I added a couple tablespoons of orange liqueur. The second time I made it, it was done in one hour except the top wasn’t brown so I turned the broiler on high and browned the top (only took a couple of minutes). It is perfect....and delicious. Thanks to the chef who posted this recipe! Read More
Rating: 5 stars
Excellent ideas to make for the holidays there are a lot of ingredients though which can make it a little spendy. Read More
Rating: 5 stars
I have been craving fruit cake for a long time and decided this recipe sounded good even though there were only 2 reviews posted. Just had my first slice of "heaven" - it is moist and delicious and I would definitely make this particular recipe again. The only thing I did different was to change up the dates and add currants and prune slices and the candied fruit mix was 1/8 plus another 1/8 sliced graced cherries. I brushed the finished product with grand marnier. Read More