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I’ve searched for an amazing fruit cake. I found one that was good and made it gluten free and wonderful! – well, at least to my liking. Each year, so many people receive fruit cakes and sadly they end up in the trash. Instead, using this recipe, everyone will be asking you what’s in it. The fruit and nut flavors originate from multiple sources and bring it over the top!
Link You May Need:
*Be sure to use gluten-free candied fruit. My source for this is Nuts.com.
**Zest = bright yellow or bright orange peel only, NOT the light/white portion of under the skin.
Best Gluten Free Fruit Cake
The best gluten free fruit cake recipe with unexpected mild fall flavors but strong fruit and nut flavors from unexpected sources. Over the top, I tell you!
- 1-3/4 cups Carla’s Gluten Free All-Purpose Flour Blend Recipe (260 grams)
- 3/4 cup almond flour or finely ground almonds (75 grams)
- 1 teaspoon gluten free baking powder (Rumford)
- 1/2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground star of anise (optional)
- 1/2 teaspoon salt
- 1 cup coarsely chopped almonds, walnuts, and/or pecans (100 grams)
- 2-1/4 pounds of an assortment of dried apricots, figs, prunes, raisins, dried cranberries, dried cherries, etc. and gluten-free candied* fruit (mixed peel, citron, cherries, etc.), all chopped into 1/4 to 1/2-inch pieces
- 16 tablespoons 2 sticks/1 cup unsalted butter, at room temperature (225 grams) (or Smart Balance margarine for dairy-free)
firmly packed light brown sugar
(210 grams) 1 cup organic sugar + 1 tablespoon molasses for vegan
- 3 large eggs** at room temperature (165 grams)
- 3 tablespoons rum or brandy, sherry, or other gluten-free alcohol. plus extra for basting
- 1 orange zest*** and juice only
- 1 lemon zest*** only
- 1/2 recipe Cream Cheese Frosting (optional) See the above link.
- heavy cream or full-fat coconut milk (optional) as needed to thin frosting
Preheat the oven to 325°F (160°C). Oil an 8-inch spring-form pan. Line the bottom with parchment paper and oil the top of the paper. Line the sides of the pan with an additional piece of parchment paper that extends 2 inches above the pan. Place the spring-form pan on a baking sheet; set aside.
In a large bowl, whisk together the flour, almond flour, baking powder, cinnamon, and salt; set aside.
In a separate large bowl, place the nuts and dried/candied fruits and toss with about 3 tablespoons of the flour mixture and add it to this mixture. (This helps prevent them from sinking during baking.)
In the bowl of your electric mixer, beat the butter and sugar until light and fluffy, about 5 minutes.
Add the eggs, one at a time, beating each addition until just combined, scraping the sides and bottom of the bowl as needed.
Add the rum, orange zest, orange juice, and lemon zest and beat on low until combined.
Add the flour mixture and beat until thoroughly combined.
Fold in the chopped nuts and dried and candied fruits using a silicone/rubber spatula or the paddle attachment of the mixer on low speed.
Scoop the batter into the prepared pan and smooth out the top.
Bake on the baking sheet on the center shelf 1 hour. Tent when it browns enough to your liking.
Reduce the temperature to 300°F and continue to bake the cake for an additional 80 – 90 minutes or until a long, wooden skewer inserted into the center of the cake comes out almost clean. You’ll see a few moist crumbs.
Transfer the cake to a wire rack to cool. When you can comfortably do so, remove the ring and allow to further cool.
Once cooled, poke holes in the top in several areas. You can use an ice pick or even a wooden skewer. Generously brush with rum.
Immediately wrap the cake in plastic wrap and then in aluminum foil. Store at room temperature for 2 – 3 weeks (or in the refrigerator if you live in a humid area), basting with rum 1 – 2 times per week.
Keep at room temperature up to an additional 2 weeks or freeze for 3 months.
If desired, when you’re ready to serve, make the cream cheese frosting, thinned out with heavy cream or full-fat coconut milk until it reaches a pouring consistency. Pour on top and allow to set. Decorate as desired such as pictured, using fresh rosemary and cranberries.
*My source for gluten free candied fruit is nuts.com.
Replace the eggs with 6 tablespoons liquid from a can of cannellini beans and 3 additional tablespoons butter or margarine.
***Zest = bright yellow or bright orange peel only, NOT the light/white portion of under the skin.