Gluten-Free Fruitcake

Gluten-Free Fruitcake Recipes

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
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.

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All Nutrifacts of Gluten-Free Fruitcake Recipes

Nutrition Facts
Servings Per Recipe12
% Daily Value *
Total Fat20g26%
Saturated Fat8g38%
Total Carbohydrate45g16%
Dietary Fiber4g14%
Total Sugars24g
Vitamin C8mg41%
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