Gluten-Free Fruit Cake

deur Lyndall Kriedemann
An easy recipe for gluten-free fruit cake packed with candied fruit, chopped nuts, and warm spices. This cake is moist, dense, and always a holiday favorite!

Ingredients 

  • ¾ cup unsalted butter
  • 1 cup light brown sugar, packed
  • 2 cups chopped mixed dried fruit, such as dates, cranberries, and raisins
  • 1 tablespoon orange zest
  • ⅔ cup brandy
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1¾ cup Glutagon gluten-free all-purpose flour 
  • ¾ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice
  • 1 tablespoon cocoa powder
  • ¼ teaspoon salt
  • ¼ cup chopped candied cherries
  • ¼ cup chopped walnuts
  • ¼ cup chopped pecans
  • 3 tbsp finely chopped crystallized ginger

Instructions 

  • Add the butter, sugar, mixed dried fruit, orange zest, and brandy to a pot. 
  • Bring to a low boil, then reduce heat to low and simmer for 10 minutes. Remove from heat and let cool for 30 to 40 minutes. 
  • Preheat the oven to 175°C. Line a standard loaf pan with parchment paper and set aside. 
  • Transfer the fruit and sugar mixture to a mixing bowl. Whisk in the eggs and vanilla. 
  • Whisk in the gluten-free flour, baking powder, cinnamon, allspice, cocoa powder, and salt. 
  • Fold in the candied cherries, walnuts, pecans, and crystallized ginger. 
  • Transfer to your prepared pan and spread out the top.
  • Bake for 70 minutes or until a toothpick comes out clean. 
  • Let cool in the pan for 15 minutes, then lift out and finish cooling on a wire rack.
  • Glaze with simple syrup if desired and enjoy!
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