How to Make a Fruitcake

This Mess Is Ours

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.

Does this fruitcake need to be aged for weeks?

Heck no, this fruitcake does not need to be aged for weeks or even days. What I love most about this recipe is that you can prep all of the fruit, bake, and eat your fruitcake all in the same day!

raisins King Arthur Flour granulated sugar potato or corn starch baking powder coarse kosher salt eggs vanilla extract chopped pecans chopped walnuts chopped dried apricots chopped dried apples pitted dates, chopped pitted prunes, chopped dried pineapple, chopped dried berry blend, chopped

Ingredients

White Scribbled Underline

Can I make a nonalcoholic fruitcake?

I did test a completely booze-free version of this recipe and found that you can soak the raisins in warm water instead of warm brandy and still get the same tenderizing effect without the alcohol.

What type of dried fruit can you use?

You can add any dried or candied fruit that you want to customize your bake and eat fruitcake. One of my personal favorite dried fruit additions to fruitcake recipes is California Prunes!

1

Preheat oven to 300°F with a rack in the center and line two loaf pans with foil. Spray with cooking spray, set aside. Soak the raisins in warm brandy or warm water to cover for 30 minutes, and drain.

2

In a bowl combine the flour, sugar, starch, baking powder, and salt. Whisk to combine. Add eggs and blend until a batter has formed. Fold in the prepared nuts, chopped dried fruits, and drained raisins. Mix well.

3

Spread the mixture into the loaf pans. Bake for 40 minutes, then rotate the pans and bake for another 40 minutes. Cover the top of the loaf gently with foil and bake for 20 minutes.

4

Once cooled, use the edges of the foil to remove the fruitcake from the pan, peel the foil away, then slice to serve.