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Fruitcake Recipe

Fruitcake Recipe
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★★★★★

5.1 from 22 reviews

This gluten-free fruitcake is a moist and flavorful holiday classic packed with a variety of dried fruits and nuts, perfectly spiced with cinnamon, nutmeg, allspice, and cloves. It is sweetened naturally with molasses, raw sugar, and fruit juices, making it a rich and festive treat that can be enjoyed any time during the season. The cake requires slow baking at a low temperature to develop its deep flavors and a long resting time to enhance the taste and texture.

Ingredients

Scale

Dry Ingredients

  • ½ cup almond flour
  • ½ cup coconut flour
  • ¼ cup arrowroot flour (or tapioca flour)
  • ¼ cup potato starch
  • 1 teaspoon gluten free baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon xanthan gum
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves

Fruits and Nuts

  • 1 cup sultana raisins
  • ½ cup slivered almonds
  • ½ cup pecan pieces
  • ½ cup dried cranberries
  • ½ cup dried currants
  • ½ cup dates (pitted and chopped)
  • ¼ cup dried cherries
  • ¼ cup unsulfured dried apricots (chopped)

Wet Ingredients

  • ¼ cup butter (melted)
  • 2 eggs
  • ½ cup organic raw sugar
  • ½ cup orange juice or pineapple juice
  • 2 tablespoons molasses

Instructions

  1. Preheat Oven: Preheat your oven to 275°F (135°C) and position the oven rack in the center to ensure even baking.
  2. Prepare the Pan: Line a 5″ x 9″ loaf pan with parchment paper to prevent sticking and allow easy removal of the fruitcake after baking.
  3. Melt Butter: Melt the butter and allow it to cool slightly so it does not cook the eggs or affect the batter temperature adversely.
  4. Mix Dry Ingredients: In a large bowl, whisk together the almond flour, coconut flour, arrowroot flour, potato starch, gluten free baking powder, ground cinnamon, xanthan gum, baking soda, sea salt, nutmeg, allspice, and ground cloves to evenly combine the leavening agents and spices.
  5. Add Fruits and Nuts: Stir the sultana raisins, slivered almonds, pecan pieces, dried cranberries, currants, chopped dates, dried cherries, and chopped unsulfured dried apricots into the dry mixture, coating them well.
  6. Prepare Wet Mixture: In a separate bowl, beat the eggs until foamy. Add the organic raw sugar, orange or pineapple juice, molasses, and the lukewarm melted butter. Beat this mixture until fully blended.
  7. Combine Mixtures: Pour the wet mixture into the fruit and flour mixture. Stir thoroughly until the batter is completely and evenly combined.
  8. Bake the Cake: Transfer the batter into the prepared loaf pan and place in the preheated oven. Bake uncovered for about 1 hour, then cover with foil to prevent over-browning. Continue baking for another 30 to 45 minutes, or until a fork inserted into the center comes out clean and an instant-read thermometer shows 205°F (96°C).
  9. Cool and Store: Allow the fruitcake to cool thoroughly on a wire rack. Remove from pan and parchment paper. Wrap it in fruit juice-moistened cheesecloth, then overwrap with foil or place in a plastic bag. Store in the refrigerator for 2 to 4 weeks before serving, re-moistening the cheesecloth once a week to maintain moistness and flavor development.

Notes

  • Using a combination of gluten free flours and starches ensures a tender crumb typical of traditional fruitcakes.
  • Soaking the cheesecloth in fruit juice and wrapping the cooled cake helps maintain moisture and enhances flavor during storage.
  • Resting the fruitcake for several weeks allows the flavors to meld and intensify, producing the best taste experience.
  • Ensure the oven temperature remains consistent and use a thermometer to check doneness for perfect baking results.
  • This recipe is naturally gluten free and can be adapted for other dietary needs by substituting ingredients accordingly.

Nutrition

Keywords: gluten free fruitcake, holiday fruitcake, fruit and nut cake, moist fruitcake recipe, gluten free baking, traditional fruitcake

Find it online: https://thefoodrecipe.com/fruitcake-recipe/