Quick and Easy Gluten-Free Fruit Cake Recipe
Dear culinary enthusiasts,
If you’re looking for a scrumptious and healthy gluten-free fruit cake recipe, look no further than Kristi’s Gluten Free Fruit Cake Cakelets Recipe. In today’s modern world, many of us are opting to follow healthier diets, and this gluten-free fruit cake recipe checks off all the boxes. It’s entirely free of gluten, dairy, and features no refined sugar. This fruitcake recipe delivers an unbeatable combination of deliciously moist fruit and sweet almond flavor that is sure to impress any food lover.
Fruitcake lovers often complain about the dense texture of traditional fruitcakes which can be too heavy to enjoy. However, Kristi’s gluten-free fruit cake combines sorghum flour with potato starch to make it less dense and more palatable. The result is incredibly satisfying with a heavenly aroma emanating from the warm spices – cinnamon sticks, Mexican chili powder, fresh coarse ground black pepper, cinnamon, cardamom, nutmeg, golden allspice, and vanilla.
There is something unique about enjoying homemade cakes which are always mouth-wateringly flavorful in ways that store-bought variants could never compete with. So why not treat your taste buds with Kristi’s Gluten-Free Fruit Cake Cakelets Recipe for your next celebration? Trust me; your loved ones won’t be able to get enough of them.
Join me as I guide you through the ingredients required for this recipe in the next section of this article.
Why You’ll Love This Recipe
In a world where dietary restrictions abound, it’s difficult to find a cake recipe that is both delicious and gluten-free. But fear not, dear readers! I have the perfect solution – Kristi’s Gluten-Free Fruit Cake Cakelets Recipe.
This recipe is packed full of warm spices like cinnamon, cardamom, nutmeg, and allspice. It also has a touch of Mexican chili powder and fresh, coarse ground black pepper to give it a unique and bold flavor. And don’t forget the sweet vanilla and rich molasses to bring everything together.
But what sets this cake apart from traditional fruit cakes is that it’s gluten-free! Using ingredients like sorghum flour, potato starch, and xanthan gum in place of wheat flour, you can still enjoy a moist and delicious cake without worrying about gluten.
Plus, these cakelets are perfect for portion control (or sharing with friends!). They’re less dense than traditional fruit cakes and won’t fall apart when sliced.
And if you’re looking for even more flavor options, you can easily substitue dried fruit or even homemade candied pineapple. Trust me, once you try this recipe, you’ll never go back to regular fruit cake again!
Ingredient List
Gluten-Free baking can be challenging. To make this recipe, you will need to buy sorghum flour, which gives these cakelets a lighter texture, instead of being dense and falling apart. You will also need potato starch and coconut flour to mix it up. For a healthy and moist fruit cake, this recipe calls for a variety of dried fruit. You can use cranberries, cherries, apricots, raisins, or currants to make this mouth-watering cake. The dry ingredients include the usual suspects that you need in any baking recipe, like baking powder, xanthan gum, and salt.
Here’s everything you need for the recipe:
- 1/2 cup of sorghum flour
- 1/2 cup of coconut flour
- 1/2 cup of potato starch
- 1 tablespoon of baking powder
- 1 teaspoon xanthan gum
- 1/2 teaspoons of salt
- 1/2 cup raw sugar
- 3 jumbo eggs
- 1 cup unsweetened applesauce
- 2 tablespoons of pure molasses
- 1 teaspoon of cinnamon
- 1 teaspoon of cardamom
- 3/4 teaspoon nutmeg
- Pinch of allspice
- Splash of vanilla
Feel free to get creative in your ingredient choices by adding more fruits or even nuts for additional flavor and texture!
The Recipe How-To
Step 1: Prepare the Fruit Mix
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First, preheat your oven to 325°F/165°C.
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In a large mixing bowl, put enough apple juice said about 1 cup and add in your dried fruit mix. You can be flexible with the dried fruits that you include, but make sure that it’s moist and flavorful. I like to use prunes, figs, raisins, currants, and orange peel.
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Now it’s time to add the homemade candied pineapple. Making candied pineapple is easy. Just peel some pineapple and cut them into small pieces. In a small pot, mix some water and sugar in equal amounts until the mixture is boiling. Now reduce heat to low-medium until sugar dissolve completely. Turn up the heat again to high and toss in your pineapples once your syrup reaches 212°F. Toss the fruit for about 30 seconds and then remove from heat.
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Add your candied pineapple into the fruit mixture and give it a good mix.
Step 2: Spice Up Your Fruit Cake
- To get that warm winter feel to your fruit cake we’ll add in some cinnamon sticks (two if you prefer), Mexican chili powder (1 tbsp), fresh coarse ground black pepper (1 tbsp), cinnamon (1 tbsp), cardamom (½ tbsp), nutmeg (½ tbsp), allspice (optional) (½ tbsp). Add these spices into your fruit mix.
Step 3: Combine Dry Ingredients
- In a separate mixing bowl, add your dry ingredients – Sorghum flour (2 cups), Potato starch (1 cup), Xanthan gum(1tsp), Baking powder(2tsp), salt(½ tsp).
Step 4: Beat Your Wet Ingredients
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In another big mixing bowl, cream butter(1 stick/8tbsp) along with raw sugar(2 cups).
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Add Jumbo eggs(5) one at a time until they are fully incorporated. Now, add in your Molasses(2tbsp), Applesauce(1/3 cup), vanilla(1 tsp).
Step 5: Combine Dry and Wet Batter
- Now it’s time to slowly add in your dry ingredients into your wet ingredients. Combine well.
Step 6: The Final Mix
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Now add the fruit mixture into the batter and mix thoroughly.
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You can choose to bake this in a baking dish or make Kristi’s famous cakelets. For the first option, butter up those pans before pouring in your fruit cake batter. Alternatively, line a 9×13 pan with parchment paper – it’ll make your life easier when you try to pull it out of the dish.
Cakelets: Place some cupcake liner on the muffin pan then spoon the mixture (about 1 tbsp per hole). Bake for 12 -15 minutes at 325°F/165°C.
**Step 7: Let’s Serve and
Substitutions and Variations
Verily, the beauty of this recipe is that it can be modified to suit various tastes and dietary restrictions without sacrificing its scrumptious appeal.
For those who do not have access to Mexican chili powder, fresh coarse ground black pepper may be a suitable substitution for that fiery kick. Similarly, if the taste of cardamom does not tickle your fancy, then nutmeg or allspice might make a pleasant replacement. Vanilla and molasses may also be substituted with other natural sweeteners like honey or maple syrup.
If you require an egg-free option, xanthan gum may be used as an egg replacer to hold the cakelets together. Alternatively, the egg-free version can be achieved by substituting Jumbo eggs with less denser fruits like mashed avocado or ripe banana.
Howbeit, substitutions may affect the texture and structure of the cakes hence, it is crucial to pay attention to quantities while making substitutions. Alongside these modulations, Kristi’s Gluten Free Fruit Cakelets could be baked in rectangular pans instead of cupcake tins and sliced into squares for quick and easily shareable treats.
Moreover, for those who prefer a more tropical flavor profile or are looking for a gluten-free version of their favorite holiday dessert – substituting some of the dried fruit with homemade candied pineapple or papaya chunks, would create a moist and delightful cake fit for any occasion. The recipe could also embrace an extra dose of citrusy flavor by adding lemon or orange peel to the fruit mix or tossing in some coconut flour for added texture.
As long as the gluten-free flour blend remains constant, dear reader – one can honestly get adventurous with substitutions and create free from cakes perfect for offerings at birthday parties and Christmas gatherings alike.
Serving and Pairing
Once your gluten-free fruit cake cakelets are completely cool, you can get creative with how you present them. One of my favorite ways to serve them is on a festive platter with a dusting of powdered sugar and a few sprigs of fresh mint. This adds a touch of elegance to the dessert.
These delightful cakelets pair perfectly with a variety of drinks, from hot tea to cold juice. I recommend serving them alongside a cup of hot cinnamon spice tea or a tall glass of freshly squeezed orange juice. The spicy notes in the cinnamon sticks, Mexican chili powder, fresh coarse ground black pepper, cinnamon, cardamom, nutmeg, and allspice will complement these beverages perfectly.
You can even get playful with your presentation by pairing these scrumptious cakelets with other sweet treats. A plate of assorted cookies or colorful macarons adds an element of fun to any dessert spread.
The possibilities for serving and pairing these gluten-free fruit cakelets are endless. Experiment with different flavors and combinations to find what works best for you and your guests.
Make-Ahead, Storing and Reheating
It is always wise to have desserts that can be prepared ahead of time for those busy days. And lucky for us, Kristi’s Gluten Free Fruit Cake Cakelets Recipe is perfect for make-ahead preparations. You can bake them up to two days before serving, which frees up time in the kitchen on the day of your event.
Once you have baked and cooled the cakelets, it is important to store them correctly. You can place them in an airtight container or wrap them tightly in plastic wrap and store them in the refrigerator for up to three days. This will keep the cakelets moist and fresh-tasting.
When you’re ready to serve, you can either microwave each cakelet individually for 10-15 seconds or heat them in a preheated oven at 180°C/350°F for 5-7 minutes. This will not only warm up the cakelets but also release the wonderful aroma of cinnamon, cardamom, nutmeg, allspice and vanilla.
If you happen to have any leftover cakelets that can’t be eaten within three days, simply freeze them for future consumption. Wrap each cakelet individually in plastic wrap and place them in freezer bags. They’ll last up to three months with proper storage techniques.
You’ll appreciate that these fruit cake cakelets are easy to make-ahead, store and reheat. So, whenever you’re craving for this sweet and moist fruit cake snack – whether it be a warm weather picnic treat or a wintertime holiday snack – you’ll always know where to look!
Tips for Perfect Results
When it comes to baking gluten-free cakes, achieving the perfect texture can be a bit tricky. I’ve done the trial and error for you so you can avoid any potential mistakes. Following these tips will ensure that your Kristi’s Gluten-Free Fruit Cake Cakelets turn out absolutely delicious!
1. Use Xanthan Gum
A crucial ingredient in gluten-free baking is xanthan gum. It acts as a binding agent and helps to keep your baked goods from falling apart. Make sure to use the right amount according to the recipe.
2. Don’t Overmix
Overmixing the batter can cause it to become too dense and less fluffy, resulting in less enjoyable cakes. Mix until all the ingredients are combined, and then stop.
3. Avoid Overbaking
Overbaked gluten-free cakes are not fun to eat either; they tend to be dry and crumbly. Bake according to the recipe’s time, stirring occasionally to prevent burning while in the oven.
4. Be Creative with Fruit Additions
This Kristi’s Gluten-Free Fruit Cake Cakelets recipe already has dried fruit in it, but feel free to add a few extra fresh ones of your choice (think apples or pears). But don’t overdo it- you still want this recipe’s star component to be the fruits themselves.
5. Use High Quality Flours
The right flour is key in getting the cakelets light and fluffy—don’t try to compromise on this one! I recommend using sorghum flour or coconut flour.
6. Use Egg Replacer
If you have an egg sensitivity or allergy, use egg replacer instead; keeping them whole can make your cakelet dense and lead them to break more easily.
7. Let Them Cool Completely
Once you have removed the chilled cakelets from oven, do not rush them out before they have cooled down completely- could cause them to fall apart.
8. Mind the Spices
Even though spices are essential for flavoring, it is important to remember not to overdo them. Too many can be overpowering and take away from the deliciousness of the fruits.
With these tips, you’ll achieve perfect Kristi’s Gluten-Free Fruit Cake Cakelets every time. Enjoy your healthy and moist fruit cakelets!
FAQ
As a nutritionist and food blogger, I understand that sometimes questions might arise while following the recipes. Therefore, I have compiled a few commonly asked questions related to this recipe along with their answers to help you achieve perfect results.
Why is my gluten-free fruit cake crumbly?
Are you experiencing a crumbly mess after baking? It could be due to the incorrect type or quantity of egg replacer used. When it comes to egg replacers, it is crucial to ensure it has proper binding properties to hold all the ingredients together and provide a sturdy outcome.
Why is my gluten-free cake so dense?
When it comes to baking gluten-free, it can be challenging to achieve the perfect consistency. Since gluten creates air pockets in traditional baking, gluten-free goods are typically dense, heavy, and lack fluffiness.
Why do gluten-free cakes not rise?
When making gluten-free cakes, it’s important to choose the appropriate flour to ensure proper rising. Dense flours like buckwheat can impede the rising process, which can be resolved by pairing it with a lighter flour, like oat flour. Alternatively, it’s best to reserve denser flours for making cookies or pancakes, and opt for lighter flours such as millet or sorghum to achieve a fluffy cake texture.
How do you make gluten-free cakes less dense?
When it comes to making gluten-free baked items, adding extra liquid can help to eliminate any unpleasant grainy textures and result in a softer, more moist texture. Despite this, it’s essential to ensure that any excess moisture is released during the baking process. The most effective solution is to increase your baking time.
Bottom Line
In conclusion, Kristi’s Gluten-Free Fruit Cake Cakelets Recipe is an irresistible treat that is sure to please everyone, regardless of dietary restrictions. From the delicious blend of warm spices to the combination of moist fruit and gluten-free flours, this recipe is perfect for any occasion- from Christmas to birthdays and everything in between.
By using coconut flour, almond flour, and xanthan gum as substitutes for traditional wheat flour, this fruitcake recipe bakes up into a less dense cake without falling apart. The use of homemade candied fruit adds extra sweetness without any added processed sugars. And with the option to make lemon or orange flavoured by adding in the peels, the possibilities are endless!
So why not treat yourself and your loved ones to a healthier, more delicious version of fruit cake? This gluten-free fruit cake recipe is proof that you can still have your cake and eat it too! Make sure to store them properly in an airtight container for long-lasting freshness.
Thank you for reading through my detailed recipe article based on Kristi’s Gluten-Free Fruit Cake Cakelets Recipe. May your cakes bring you joy and happiness with every bite!
Kristi’s Gluten Free Fruit Cake Cakelets Recipe
Ingredients
- 1 1/2 ounces sorghum flour
- 1 ounce almond meal
- 1 1/2 ounces potato starch
- 6 1/4 ounces raw sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon xanthan gum
- 3 jumbo eggs
- 1/4 cup applesauce
- 1/4 cup molasses
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon lemon extract
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cardamom
- 1/2 teaspoon cinnamon
- 1/4 teaspoon fresh coarse ground black pepper
- 1/4 teaspoon Mexican chili powder
- 8 ounces nuts, bits
- 2 cups dried fruit
- 2 cinnamon sticks, 5 inches and broken in two
- 1/4 cup dried lemon peel
- 1/4 cup dried orange peel
- apple juice (to cover)
Instructions
- The night before you want to bake, chop your dried fruit coarsely and put into a dish. Add lemon and orange peel. Put enough apple juice in said dish to cover everything. Break your cinnamon stick in two and toss it in to the juice/fruit mix. Cover and let stand up to 24 hours.
- In the bowl of your stand mixer, put all the dry ingredients and the sugar (except the spices). Turn mixer on low to fluff the flours. Add eggs, one at a time, and mix until fully integrated. Add applesauce and molasses. Mix. Add your spices and extracts. Mix. This would be where you should taste it for spice adjustment.
- Preheat your oven to 300°F Using a tablespoon or other smallish scoop, fish out 12 ounces of rehydrated fruit (some juice is ok, too), stirring as you add it. Add nuts and stir. If you've added so much stuff you don't think it will all mix, you've got it right! 🙂 Make sure you stir this part by hand or you'll break your fruits and nuts up and your fruitcake will be sorta -- well, sorta pathetic.
- Allow batter to stand 10-15 minutes to fully hydrate. Spoon into square molds that are approximately 2 1/2 x 1 1/2 x 1 and bake for 45 minutes. Allow a little room for rising. It should fill 9-10 square cakelet molds.
- Turn cakelets out onto a cooling rack to cool. When cooled completely, wrap in cellophane and allow to mellow for at least 24 hours in a cool, dry and dark place. 🙂 Enjoy! :).