This is a gluten free adaptation of my fruitcake recipe. It should produce a dense, moist cake, that is capable of holding all the fruit and alcohol glazing without falling apart.
- Large loaf pan or cake pan
- Microplane or fine cheese grater
- Large saucepan
- Mixing bowl
- Spray bottle for feeding the cake (optional)
- 4 cups of dried fruit which should be cut into quarter inch or half inch chunks. I like to use
- golden or regular raisins
- dried apricots
- dried cranberries
- dried blueberries
- dried cherries
- 1/4 c. candied ginger
- Zests of a whole orange and a lemon (any citrus that isn’t lime, really)
- 1 c. rum or brandy or a mix
- 1 cup cider or cran-apple juice
- 1 c. brown sugar
- 1 1/4 (5/8c) stick unsalted butter you can use butter substitute for baking)
- 1/4 tsp ground cloves
- 1/4 tsp allspice
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp powdered ginger
- Optional spices 1/4 tsp each (anise, fennel, cardamom)
- 1 tsp vanilla extract
- 1 Tbsp honey
- 2 tsp xanthan gum
- 2 tsp gelled chia seeds (this can be traded for an additional tsp of gum, but I prefer this because it gives the cake additional adhesion without changing the flavor. Just let the chia sit in some cider or water and it will allow the seeds a sings to turn to gel)
- 1 3/4 c. flour I use a gluten free blend that is a 1:1 equivalent to regular all purpose flour and does not contain any gums or gluten replacements
- 1 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 eggs and 2 additional yolks
- 3/4 cups chopped nuts. I like to use a mix of
- chopped walnuts
- chopped pecans
- chopped pistachios
- A bottle of your favorite alcohol for feeding the cake. I would choose either a rum, a brandy, or a bourbon that has strong notes of caramel.
- Chop or break up the dried fruits and ginger so that they can absorb liquid. Soak these and zest in the cup of rum/Brandy for several hours if not overnight. I always do overnight
- Preheat the oven to 325.
- In a pot, combine this fruit mixture, spices, sugar, butter, extract and juice, and bring to a simmer for about 8 minutes.
- Remove from heat and allow to cool to warm or room temperature. You don’t want to cook the eggs you will be adding later
- Combine all the dry ingredients and slowly incorporate these into the cooled fruit mixture. Add the eggs and yolks one at a time, add the honey, and then the chopped nuts and chia seeds. Stir thoroughly in between the addition of each thing. Ouch will look very moist.
- Grease or spray the loaf pan so that the cake can release
- Pour mixture into the loaf pan and bake for an hour exactly, or until the toothpick comes out clean. The timing on this though is precise. I’ve done it multiple times and it is always ready at exactly 1 hr.
- If the testing implement can sink all the way to the bottom and come out completely clean, and the top is firm and brown, you can turn the cake out immediately. If you do, spray it down every time is soaks up the alcohol, while it is cooling. If you wait for the cake to cool before turning it our, put a spoonful or two of alcohol on the top.
- This cake should age for about a fortnight before being eaten. Keep it wrapped in plastic wrap and foil, or housed in an airtight container. Or both. It does not need to be kept in the refrigerator, so long as you feed it every day. This is done by carefully ensuring that every inch of the thing has been doused in alcohol. We don’t want the cake to dissolve, so either do this a tiny teaspoon at a time, or use a basting brush. Some people use spray bottles, but I find that the alcohol evaporates from the bottle and loses strength a bit. It’s meant to evaporate inside the cake itself. So if you do use the spritz method, use a small travel sized bottle and refill it each time you feed the cake.
To serve, slice like a normal cake. If not all eaten at once, be sure to feed the open end before wrapping up and storing. This is by no means the only sort of fruitcake recipe.