Gluten Free Fruit Cake
This gluten free fruit cake is moist, rich, and packed with dried fruit, warm spices, and a buttery, tender crumb. A festive holiday classic made completely gluten free!
Ingredients
Soaking Fruit
- 100 Grams Dark Raisins
- 100 Grams Golden Raisins
- 160 Grams Mixed Dried Fruit (Apricots, citrus peel, cranberries, etc)
- 80 Grams Figs
- 80 Grams Cherries (I used the cherries in the sugar syrup from BulkBarn.)
- 60 Grams Prunes
- 6 oz Rum
Cake
- 90 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 1.5 Grams Baking Powder
- 3 Grams Cinnamon
- 2 Grams Ginger
- 0.5 Grams All Spice
- 0.5 Grams Salt
- 58 Grams Butter
- 80 Grams Light Brown Sugar
- 2 Eggs
- 15 Grams Orange Zest - 1 Orange
- 10 Grams Lemon Zest - 1 Lemon
- 30 Grams Orange Juice (Squeezed from the Orange)
- ½ Apple - Peeled and grated
- 45 Grams Slivered Almonds
Glaze if eating right away
- 50 Grams Apricot Jam
- Splash Water
Instructions
Fruit - 24 hours before baking
- In a glass container combine all the fruit. Give the larger dried fruit a rough chop. Cover it with the rum. Cover the bowl and allow it to soak on the counter for at least 12 hours, but 24 hours is best.100 Grams Dark Raisins, 100 Grams Golden Raisins, 160 Grams Mixed Dried Fruit (Apricots, citrus peel, cranberries, etc), 80 Grams Figs, 80 Grams Cherries, 60 Grams Prunes, 6 oz Rum
Cake
- Preheat the oven to 300F. Line a 9x5 loaf pan with parchment paper and set aside.
- In a large bowl, add in all the dry ingredients.90 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 1.5 Grams Baking Powder, 3 Grams Cinnamon, 2 Grams Ginger, 0.5 Grams All Spice, 0.5 Grams Salt
- In the bowl of a stand mixer, add in the butter and light brown sugar until creamed together.58 Grams Butter, 80 Grams Light Brown Sugar
- Add in the eggs to the stand mixer bowl, and beat until incorporated. It might look off, but that is okay.2 Eggs
- Add in the flour mixture and mix until almost combined.
- Remove from the stand mixer and add in the zests, juice, apple and almonds.15 Grams Orange Zest - 1 Orange, 10 Grams Lemon Zest - 1 Lemon, 30 Grams Orange Juice, 1/2 Apple - Peeled and grated, 45 Grams Slivered Almonds
- Add in all the fruit you have been soaking. Some people pour the liquid that didn’t absorb into the fruit into the bowl, however I like mine less boozy, so I just put the fruit in.
- Mix until incorporated.
- Pour the mixture into the prepared loaf pan. Place it into the oven for 75 minutes. If the sides are starting to be golden, and it looks done, then check it. It might need a couple extra minutes if you poured the extra liquid in there.
- Once it has cooled in the pan, remove it and place it on a wire rack until it fully cools.
- If you are eating it right away, combine the jam and water together. Heat it into the microwave for the jam to mix easily into the water. Brush it onto the top of the loaf.50 Grams Apricot Jam, Splash Water
- If you are going to let it soak for a while, wrap it in cheesecloth that has been soaked in liquor, wrap the loaf. Then wrap it in wax paper, tin foil and then in an airtight container like a ziplock and let it sit in the fridge for weeks until you are ready to eat it.