Are you looking for a Christmas dessert that is not only delicious but also healthy and gluten-free? Well, look no further because I have the perfect recipe for you: a gluten-free fruitcake!
Fruitcake has always been a staple during the holiday season, but most recipes are filled with gluten and other unhealthy ingredients. That’s why I’ve created a recipe that is not only safe for those with gluten allergies or sensitivities but also includes nutrient-rich ingredients.
In this recipe, we’ll be using mixed dried fruit, including raisins, sultanas, dried figs, and dates, which are packed with vitamins and minerals. We’ll also be adding pecans and Brazil nuts for added protein and healthy fats.
But just because this fruitcake is healthy doesn’t mean it’s lacking in flavor. With hints of vanilla essence and pops of juicy dried cranberries and sweet glacé cherries, every bite will be bursting with festive flavors.
So whether you’re looking for a guilt-free Christmas treat or simply love fruitcake, give this gluten-free fruitcake recipe a try. It’s sure to become a new holiday favorite!
Why You’ll Love This Recipe
As a nutritionist and food blogger, I know how important it is to eat healthy, nutrient-dense foods. That’s why I developed this gluten-free fruitcake recipe that not only tastes delicious but also provides your body with essential vitamins and minerals.
One reason why you’ll love this recipe is that it’s gluten-free. Gluten can cause digestive issues for some people, and this recipe eliminates that problem while still allowing you to enjoy a tasty dessert. Additionally, this fruitcake is dairy-free and sugar-free, making it accessible for those with dietary restrictions.
But just because it’s healthier doesn’t mean it sacrifices taste. This recipe includes a mix of dried fruits like sultanas, raisins, dates, and dried figs, along with nuts like pecans and Brazil nuts for a satisfying crunch. Plus, the warm spices like cinnamon and nutmeg create the perfect cozy flavor for winter.
This gluten-free fruitcake is perfect as a Christmas dessert, but I encourage you to enjoy it year-round as a healthy snack or breakfast option. So if you’re looking for a guilt-free way to indulge in something sweet, give this recipe a try. Trust me; you won’t be disappointed!
Our delicious fruitcake is entirely gluten-free and dairy-free, making it a perfect option for those with dietary needs or preferences. Here’s what you’ll need to make your own festive fruitcake:
- 2 cups of mixed dried fruit (raisins, sultanas, dried figs, cranberries, diced apricots, and/or dates)
- 1 cup of gluten-free flour blend (rice flour, tapioca flour and potato flour with added xanthan gum)
- 1/4 cup of almond flour
- 1 tsp of baking powder
- 1 tsp of bicarbonate soda
- 2 eggs or equivalent amount of egg replacer
- 1/2 cup of brown sugar
- 1/4 cup of granulated cane sugar
- 1/2 cup of pecans and/or brazil nuts (chopped)
- 1/4 cup of glacé cherries
- 2 tablespoons of mixed spice
- 2 teaspoons vanilla essence
- A pinch of salt
- Select quality “mixed dried fruit” to get the best taste. You can also pick your favourite blend.
- Use finely-ground almond flour for the best texture.
- To make your fruitcake vegan, use an egg replacer such as mashed banana or applesauce.
- For sugar-free options, replace cane sugar with a sweetener such as maple syrup but keep in mind this might change the cake’s texture and taste but would still be delicious.
The Recipe How-To
Let’s start preparing this Gluten-Free Fruitcake recipe that is so easy to follow, and it is perfect for any occasion. You can serve it as a dessert or indulge in it anytime you want. Here are the steps to create your delicious fruit-filled cake:
Step 1: Combine Dry Ingredients
Start by preheating your oven to 150°C (300°F). Take a large mixing bowl and add 1 1/2 cups of gluten-free flour, 3/4 cup of polenta, and 1 tsp of baking powder. Mix all the dry ingredients together thoroughly.
Step 2: Add Wet Ingredients
In another bowl, whisk 2/3 cup of granulated cane sugar, 1 tsp of vanilla essence, and 2 eggs till fluffy. Stir in the mixed dried fruit that includes raisins, sultanas, dried figs, and chopped nuts such as pecans and Brazil nuts.
Step 3: Combine the mixture
Pour wet ingredients into the dry mixture bowl and mix well until you have an even and smooth batter.
Step 4: Bake
Transfer the mix into a greased loaf pan, press down firmly to ensure there are no gaps, then bake in the preheated oven for approximately 2 hours. You’ll know it’s ready when the cake is dark in colour, firm to touch and hold its shape when you poke it gently.
Step 5: Serve & Enjoy
Let the cake rest for at least 10-15 minutes before slicing into thick pieces. Serve it warm or cold with whipped cream, ice cream or enjoy plain. It is perfectly fine to store in an air-tight container at room temperature for up to a week or pop it in the freezer for up to three months.
Now that you know how to make this delicious fruitcake, you can personalize the recipe based on your preference. So, enjoy baking and let yourself get creative!
Substitutions and Variations
When it comes to baking a gluten-free fruitcake, there is a lot of room for experimentation and creativity! In fact, with just a few simple substitutions and variations, you can create a completely different flavor profile to suit your preferences.
To start with, you can swap out some of the dried fruit in the recipe for other varieties. Dried cranberries, diced apricots, or even cherries could add a nice tangy note to your fruitcake. For a sweeter touch, try adding pieces of candied ginger or orange peel.
Nuts are also a popular addition to fruitcake. While the recipe calls for pecans and Brazil nuts, you can use any type of nut that you enjoy. Walnuts, almonds, or macadamia nuts would all be delicious alternatives.
If you’re looking for a vegan version of this fruitcake recipe, you can easily substitute an egg replacer for the eggs. Alternatively, you could try using applesauce or mashed banana as a binding agent.
For those with dietary restrictions beyond gluten-free and dairy-free, you may also need to make additional modifications. Rice flour or almond flour can be used in place of the polenta for example if one cannot consume corn products. Guar gum can oftentimes replace the xanthan gum needed for gluten free baking.
Lastly, keep in mind that changing up the ratios of ingredients can affect the texture and taste of your fruitcake. If you prefer a denser cake or a sweeter taste, adjust accordingly.
With these substitution options in hand, feel free to get creative and personalize this already delicious recipe into something even more special!
Serving and Pairing
Serving this gluten-free fruitcake can be just as creative as baking it. You can slice and serve the fruitcake with a cup of coffee or tea, or you can place it on a pretty cake stand and garnish with fresh fruits for a decorative touch. Besides the traditional way of eating fruitcake, you can also enjoy it with some delicious accompaniments like whipped cream, vanilla ice cream, caramel sauce or even just plain yogurt.
For those who prefer some extra sweetness, try drizzling some honey over the top. It pairs perfectly with the mixed dried fruit in the cake giving an unbeatable taste. This would be great along with a Christmas brunch or as part of your holiday dessert spread. A slice of this cake is perfect for an afternoon snack or when hosting guests.
If you’re feeling adventurous, switch things up by swapping out different dried fruits when making it next time to give your fruitcake a unique twist. You can also try different gluten-free flours such as rice flour or almond flour to add some nuttiness to the mix.
Overall, this gluten-free fruitcake recipe is great for serving at Christmas parties and gatherings. The impressive mix of dried fruits and nuts gives it a lovely texture and flavour making it an irresistible festive cake!
Make-Ahead, Storing and Reheating
Preparing and storing this gluten-free fruitcake in advance can save you a lot of hassle on busy days. You could make it up to 2-3 weeks ahead of Christmas, wrap it tightly in plastic wrap and keep it in the refrigerator for longevity. It would be better if you wrap it in parchment and foil and then store it in an airtight container. You can also freeze it for up to 2 months.
To defrost, just take it out of the freezer and let it defrost at room temperature. Once thawed, you can reheat individual slices in the microwave for about 15-20 seconds or until warm. Do not reheat leftovers more than once, as this could dry out its texture.
If stored correctly, this gluten-free fruitcake recipe will remain moist, flavorful and delicious for several days. It is ideal to store them in the pantry or countertop for a day or two. If you don’t plan on consuming the cake immediately, preserve its freshness by wrapping the cake with a cheesecloth soaked with brandy or rum before serving.
If you’re looking to add some extra festive flair to this recipe, try topping each slice with whipped cream infused with your favorite liqueur, such as amaretto or Baileys Irish Cream.
Overall, with make-ahead preparation and storage tips, our gluten-free fruitcake recipe can be enjoyed fresh or warm throughout the holiday season – whether that’s when entertaining friends or as a treat during quiet moments next to a crackling fire.
Tips for Perfect Results
Now that you have all the ingredients and know what the steps in making this gluten-free fruitcake are, let me share some tips that will ensure your cake comes out perfectly.
1. Use high-quality dried fruit: The fruit is the star of a fruitcake, so use high-quality, juicy and plump fruits. Avoid using fruits that are old, hard or dry.
2. Soak the dried fruits: Soaking the mixed dried fruits overnight in orange juice or liquor such as brandy or rum will make the fruit plump and juicy, resulting in a moister cake.
3. Measure correctly: Be precise with your measurements when measuring out the flour and other ingredients. An imbalance in ingredients could lead to a dry, crumbly texture or even a collapsing cake.
4. Don’t overmix: Mix only until everything is incorporated evenly. Overmixing can cause cracking on the surface of the cake.
5. Don’t open the oven door frequently: Opening the oven door frequently can cause uneven baking and can also cause your cake to collapse.
6. Use parchment paper: Lining your baking tin with parchment paper prevents sticking or burning at the bottom, which could ruin the appearance of your cake.
7. Cool before decorating or wrapping: If you decorate or wrap your cake while it’s still warm, you’ll end up with a mess because when it’s hot, it’s delicate and prone to falling apart.
8. Let it rest before cutting into slices: Once out of the oven, let your gluten-free fruitcake cool down completely and allow it to rest for a day or two to improve its texture and taste.
These tips will help ensure perfect results every time you bake this gluten-free fruitcake recipe.
Before we wrap up this article, let me tackle some frequently asked questions about our gluten-free fruitcake recipe. In this section, I’ll provide you with answers to common concerns and queries that may come to mind as you plan to make this delectable Christmas dessert. Let’s clear any doubts and hesitations, so you can proceed to bake your gluten-free fruitcake with confidence and ease!
Why is my gluten-free fruit cake crumbly?
Are your baked goods turning out crumbly and falling apart? The culprit may be your choice of egg replacer or the amount of egg replacer you are using. It is important to ensure that your egg replacer is functioning as a binding agent, effectively holding all the ingredients together and creating a sturdy result. By selecting the right egg replacer and using the correct amount, you can avoid any crumbly disasters in your baking endeavors.
How do you make gluten free baking moist?
Moisture is key when it comes to gluten-free baking as the absence of gluten can result in dryness. To combat this, there are various methods to consider like adding extra vegan butter or oil, incorporating fruit like applesauce or pumpkin puree, and swapping out white sugar with brown sugar.
Does gluten-free flour make good cakes?
It’s great to know that there are numerous flour alternatives available that are naturally gluten-free. These options include rice, soy, chestnut, buckwheat, corn, potato and chickpea flour, all of which can be used for various baked goods such as cakes, breads and pastries. Moreover, various recipes are easily accessible to guide you through the process.
How do you keep gluten free cake from falling apart?
When your flour blend doesn’t contain xanthan gum or guar gum, you’ll have to incorporate it on your own. These agents play a vital role in keeping baked foods from crumbling like cookie dough. For every cup of flour, a small quantity of ½ a teaspoon of xanthan or guar gum is sufficient. However, you have the flexibility to adjust according to your preference. This is merely a handy threshold to work with!
What two ingredients help fruitcake last longer?
Fruitcakes are renowned for their impressive shelf life, thanks to the combination of sugar, low moisture ingredients and potent spirits.
How does gluten free cake taste different?
Gluten-free cakes may have a distinct taste, but it’s not necessarily a bad thing. In fact, the uniqueness of these cakes is what makes gluten-free baking so intriguing. By using flours like white rice, tapioca or potato flour which have neutral flavors, the taste won’t be significantly impacted.
In conclusion, this gluten-free fruitcake recipe is sure to be a crowd-pleaser for all occasions. Whether you want to impress your guests at a Christmas dinner or make a healthy dessert for your family, this recipe has got you covered. With its delicious and nourishing combination of dried fruits and nuts, it is perfect for those who are health conscious and want to maintain a balanced diet without compromising their taste buds.
By using gluten-free flour, dairy-free ingredients, and sugaring substitutes, the recipe ensures that it can be enjoyed by people with dietary restrictions as well. It also offers a vegan option for egg replacer and almond flour.
Moreover, the recipe provides easy-to-follow instructions with substitution variations to accommodate individual preferences. The make-ahead, storing, and reheating tips make the whole process even more convenient.
So what are you waiting for? Give this gluten-free fruitcake recipe a try and relish its mouth-watering taste. Once you taste it, you will find yourself making it repeatedly. Trust me; it’s worth the effort!
Gluten Free Fruitcake Recipe
- 1 1/2 cups brazil nuts
- 1 1/2 cups pecans
- 1 1/2 cups dates, stoned
- 1 cup glace cherries
- 1 cup glace mixed fruit, chopped
- 2/3 cup dried fig
- 2/3 cup sultana
- 3/4 cup polenta
- 3/4 cup sugar
- 1/2 cup raisins
- 3 eggs, beaten
- 1 teaspoon vanilla essence
- 1/2 teaspoon salt
- Combine nuts, dates and all other fruit ingredients.
- Add in polenta and sugar. Mix well.
- Blend in eggs, vanilla and salt to form a stiff dough.
- Spoon into a greased and lined loaf tin. Smooth top.
- Bake in slow oven (150C) for 2 1/2 hours.
- Cool for 10 minutes and transfer to wire rack to cool.
- Wrap in foil and store in fridge.
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