The day before baking:

Combine all of the prepared dried fruit in a large mixing bowl. Add the brandy or dark rum, cover, and allow the mixture to soak at room temperature for 24 hours before preparing the fruitcake batter.

To bake the fruitcake:

Preheat the oven to 300°F with a rack in the center position. Grease two loaf pans well and line them with oiled parchment paper that overhangs on the edges. You will use this parchment paper "sling" to help remove your fruitcakes from the pans later. Do not skip this step.

In a medium-sized mixing bowl, whisk together the King Arthur, Measure for Measure Flour, starch, baking powder, spices, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and brown sugar together on medium-high speed for 3 minutes, or until light and fluffy. Reduce the speed to medium then add the eggs one at a time, beating just until each egg is incorporated. The batter will appear to be broken, this is ok.

With the mixer on low speed, slowly add the flour mixture until just absorbed. Remove the bowl from the stand mixer. Add both of the zests, juice, apple shreds, almonds, ginger, dried fruit mixture, and any of the liquids that have accumulated in the bottom of the bowl.

Stir with a large spatula, scraping the edges and the bottom of the bowl several times, until all of the ingredients are blended thoroughly together. The batter should be very thick and heavy with fruit.

Divide the batter between the prepared loaf pans. Smooth the tops into an even layer. Place the pans on the center rack in the oven and bake for 75-90 minutes, rotating and turning the pans halfway through, until the tops are golden brown and the batter is set. 

Remove from the oven to a wire rack to cool completely before removing the fruitcake from the pans.

How to store and age your gluten-free fruitcake:

Once cool, carefully remove the cakes from the loaf pans using the parchment paper as handles. Soak two large pieces of cheesecloth in brandy, rum, medium sherry, or triple sec. The cheesecloth should be lightly dampened, not wet. Excess alcohol should be squeezed out.

Wrap each fruitcake tightly in a piece of the prepared cheesecloth. Cover the loaves with wax paper and then wrap them separately in foil before transferring each to a large plastic bag. Store in the fridge for up to 6-8 weeks.

Once a week, every week, during the 6-8 week aging process unwrap and resoak the cheesecloth with more alcohol, or to avoid having to unwrap it fill a glass spray bottle with desired alcohol and mist the cheesecloth wrapped loaves.

When ready to serve, slice the fruitcake with a serrated knife. Serve on its own or spread with a small amount of softened salted butter.