Gluten-Free Bake and Eat Fruitcake
This Gluten-Free Bake & Eat Fruitcake recipe is low on booze and perfect for those of us that are a bit impatient and don't want to wait for the aging process to indulge in a slice.
- Prep Time: 35 mins
- Soak time: 30 minutes
- Cook Time: 100 mins
- Total Time: 2 hours 45 minutes
- Yield: 2 loaves 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Ingredients
1/2 cup raisins
1 cup King Arthur, Measure for Measure Flour, see note.
1 cup granulated sugar
2 teaspoons potato or corn starch
3/4 teaspoon baking powder
1/2 teaspoon coarse kosher salt
4 large eggs
2 teaspoons vanilla extract
1 1/4 cups chopped pecans
1 1/4 cups chopped walnuts
8 ounces chopped dried apricots
2 ounces chopped dried apples
3 ounces pitted dates, chopped
4 ounces pitted prunes, chopped
6 ounces dried pineapple, chopped
1/2 cup dried berry blend, roughly chopped
Instructions
Preheat the oven to 300°F with a rack in the center position and line two loaf pans with aluminum foil. Spray well with cooking spray, set aside.
In a small bowl soak the 1/2 cup raisins in warm brandy or warm water to cover for 30 minutes, drain and reserve the brandy for another use or discard the water.
In a large mixing bowl combine the flour, sugar, starch, baking powder, and salt. Whisk to combine. Add the eggs and blend until combined and a batter has formed.
Fold in the prepared nuts, chopped dried fruits, and drained raisins. Mix well.
Spread the mixture evenly into the prepared loaf pans.
Bake for 40 minutes, then rotate the pans from front to back and swap sides of the oven then bake for another 40 minutes. Cover the top of the loaf gently with aluminum foil and bake for another 20 minutes or until a toothpick inserted near the center of the loaves comes out clean with minimal crumbs.
Transfer the pans to a wire rack to cool completely.
Once cooled, use the edges of the foil to remove the fruitcake from the pan, peel the foil away from the loaf, then slice to serve.
Store leftovers tightly wrapped at room temperature for up to a week or freeze tightly wrapped loaves for longer-term storage.
Notes
A note about King Arthur, Measure for Measure Flour.
I have only tested our fruitcake recipes with this brand of flour. Making fruitcake is a process that can take weeks, so in an effort to control our outcome all of the gluten-free fruitcake recipes on This Mess is Ours were tested with King Arthur, Measure for Measure Flour.
We have not made these recipes with any other flour and cannot ensure the success of your final fruit cake with any other kind of flour.
Making fruitcakes can be a laborious and often costly expense. Don't cut corners or cost on the quality of gluten-free flour.
To measure King Arthur, Measure for Measure Flour for all of the fruit cake recipes on This Mess is Ours:
Use a spoon to overfill the measuring cup with flour then swoop across the top removing excess flour.
Do not compact the flour in the cup by scooping from a container or the bag.
Nutrition
- Serving Size: 1 slice
- Calories: 239
- Sugar: 19.9 g
- Sodium: 49 mg
- Fat: 12.4 g
- Carbohydrates: 32.1 g
- Protein: 4.5 g
- Cholesterol: 37.2 mg
Find it online: https://thismessisours.com/how-to-make-a-fruitcake/
