Gluten-Free Fruitcake au Naturel

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Preheat oven to 325 F. Butter 2 (7-inch-round) springform cake pans or 2 (9 x 5-inch) loaf pans. Line pans with parchment paper or foil and butter again.

3. Step 3

   Cream butter in a large mixing bowl with an electric mixer. Gradually add sugar and beat on high until light and fluffy. Add vanilla, lemon extract, and egg yolks and beat until well combined.

4. Step 4

   In a separate bowl, whisk together gluten-free all-purpose flour blend, guar gum or xanthan gum (only if there is no added gum in your gluten-free flour blend), gluten-free baking powder, and salt.

5. Step 5

   Slowly add flour mixture into butter mixture while beating on low. Add milk and beat until combined. Stir in half of the chopped nuts and fruits, about 4 cups.

6. Step 6

   In a separate mixing bowl, whip egg whites on high until stiff peaks form.

7. Step 7

   Use a large spatula to gradually fold egg whites into cake batter.

8. Step 8

   Then, gradually and gently fold in remaining nuts and fruits.

9. Step 9

   Pour half of the batter into each of the prepared pans.

10. Step 10

    Use a spatula to cut into batter to remove any air bubbles and smooth batter. Gently tap each pan on counter.

11. Step 11

    Bake for about 90 minutes or until a knife inserted into the center of cakes comes out clean.

12. Step 12

    Cool cakes on a rack for about 1 hour.

13. Step 13

    Carefully remove cakes from pans and remove parchment paper or foil.

14. Step 14

    Wrap each cake in a clean cotton dish towel.

15. Step 15

    Sprinkle top of each towel-covered cake with about 2 tablespoons of brandy or rum.

16. Step 16

    Wrap each cake in foil and allow to sit at room temperature.

17. Step 17

    Continue to moisten cloth with brandy or rum every two days until ready to serve.