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.
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!
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.
**For Egg-Free:
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.
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can coconut sugar be used instead of brown sugar?
Cristina,
Coconut sugar can be one of the trickiest of the sugar substitutes to bake with. It would be an experiment. Most likely you would have to use additional butter in things like cakes.
If you do try it, please let us all know.
Carla