Celebrate the holiday season with our Gluten-Free Fruitcake recipes, offering a delicious twist on a classic treat. Crafted without traditional wheat flour, these fruitcakes are a perfect indulgence for those with gluten sensitivities.
Our recipes use a blend of gluten-free flours to achieve the perfect texture, ensuring a moist and flavorful experience. Packed with a medley of dried fruits, nuts, and warm spices, these gluten-free fruitcakes capture the essence of festive joy in every slice.
Whether you’re sharing with loved ones or treating yourself, our step-by-step instructions make the baking process enjoyable and stress-free. Customize your fruitcake with your favorite mix-ins, from candied citrus to pecans, creating a delightful blend of flavors.
Embrace the warmth and richness of the holiday season with our Gluten-Free Fruitcake recipes—a delightful way to share the spirit of joy and inclusivity without compromising on taste. Elevate your festive gatherings with this gluten-free twist on a timeless holiday tradition.
Gluten-Free Fruitcake Recipe | S2Recipes
Details Gluten-Free Fruitcake Recipes
Prep Time: 40 mins
Cook Time: 1 hr 30 mins
Additional Time: 1 day 15 mins
Total Time: 1 day 2 hrs 25 mins
Servings: 12
Yield: 1 9x5-inch loaf cake
Ingredients For Gluten-Free Fruitcake Recipes
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
⅓ 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
⅔ 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
Instructions: Gluten-Free Fruitcake Recipes
Step 1: Put raisins, golden raisins, cranberries, and cherries in a bowl. Pour rum and orange juice over dried fruit. Set aside.
Step 2: Preheat the oven to 325 degrees F (165 degrees C). Butter a 9x5-inch loaf pan.
Step 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.
Step 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.
Step 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.
Step 6: Drain dried fruit, reserving soaking liquid. Add drained fruit to date mixture and toss with remaining 1 tablespoon reserved flour mixture.
Step 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.
Step 8: Pour batter into the prepared loaf pan. Decorate top with almonds and candied fruit slices.
Step 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.
Step 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.
Delicious! You can’t even tell is gluten free! So moist and the perfect balance. I used earth balance instead of butter as I wanted to make it lactose free. It came out perfect!
I love this fruitcake! I did make some small substitutions for our personal eating plan but followed the recipe and it turned out amazing, and it’s my first ever fruitcake! To make it booze-free, one of my substitutions was to swap maple syrup for the rum and it worked out very well. Step 6 seems to be missing an ending however. I didn’t see an instruction on where the fruit was supposed to go so I just dumped it all in. Tasted great, but that might need clarification. Either way, this is now my Christmas Fruitcake! Plan on making (at least) one every year. Thanks Buckwheat Queen - long time fan!
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!
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.
Turned out great! The number of ingredients and steps seems daunting, but it’s actually quite simple. Our cake was very moist and flavourful.!
Excellent ideas to make for the holidays, there are a lot of ingredients though which can make it a little spendy.
