Gluten-Free Fruitcake au Naturel
This recipe for gluten-free fruitcake is moist and loaded with nuts and dried fruits like dates, apricots, ginger, cherries, and raisins.
- Serves: 20 persons
- 1cup butter (2 sticks)
- 1 ½cups sugar (granulated, cane)
- 2teaspoons vanilla extract
- 2teaspoons lemon extract
- 6large eggs (separated)
- 2cups all-purpose flour (gluten-free blend, use your favorite recipe or brand, preferably without added xanthan gum or guar gum)
- 1teaspoon guar gum (or xanthan gum—do not add this if your gluten-free flour blend contains added gum!)
- 1tablespoon baking powder (gluten-free)
- 1teaspoon salt
- 1cup milk
- 2cups pecans (chopped)
- 2cups dates (dried, chopped)
- 1 ½cups apricots (dried, chopped)
- 1cup raisins
- 1cup cherries (dried)
- ½cup ginger (crystallized, chopped)
- 4plus tablespoons of brandy (or rum)
Step 1Gather the ingredients.
Step 2Preheat 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.
Step 3Cream 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.
Step 4In 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.
Step 5Slowly 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.
Step 6In a separate mixing bowl, whip egg whites on high until stiff peaks form.
Step 7Use a large spatula to gradually fold egg whites into cake batter.
Step 8Then, gradually and gently fold in remaining nuts and fruits.
Step 9Pour half of the batter into each of the prepared pans.
Step 10Use a spatula to cut into batter to remove any air bubbles and smooth batter. Gently tap each pan on counter.
Step 11Bake for about 90 minutes or until a knife inserted into the center of cakes comes out clean.
Step 12Cool cakes on a rack for about 1 hour.
Step 13Carefully remove cakes from pans and remove parchment paper or foil.
Step 14Wrap each cake in a clean cotton dish towel.
Step 15Sprinkle top of each towel-covered cake with about 2 tablespoons of brandy or rum.
Step 16Wrap each cake in foil and allow to sit at room temperature.
Step 17Continue to moisten cloth with brandy or rum every two days until ready to serve.