Have you ever heard of gluten free fruit cake with attitude?
Did you know dark fruitcake is also known as black fruitcake?
Fruit cake comes in all different colors, flavors and shapes!
There are light, white, blonde and golden fruitcakes.
There are deluxe, grand, supreme, regal, royal, gem and jeweled fruitcakes.
And there are rustic, cowboy, poor-mans, farmer and drunken fruitcakes.
Old-Time Gluten Free Fruit Cake is a traditional holiday dessert our family makes and shares every year.
Fruitcakes are Historical
Much folklore and many cultural traditions surround fruitcake and makes for an entertaining read.
Variations of fruitcake recipes are found in every culture and in just about every country in the world, its origins rooted deep in ancient Rome.
The use of some kind of alcohol in the batter and wrapping the fruitcake in alcohol soaked linen or cheesecloth was a historical method of preservation before the invention of refrigeration.
When stored in a cool, dark and dry place, fruitcakes could be stored for months.
Many cultures consume some form of fruitcake throughout the year, not just during a holiday season or on special occasions as done in the United States.
Gluten Free Fruit Cake with Attitude!
Always verify ingredients are gluten-free before using. If in doubt, contact the food manufacturer by telephone or email. Be sure to specify the ingredient and its lot number. Convey the importance of your health issue concern.
If in doubt, don't eat the ingredient, especially if you have Celiac Disease.
Remember, "wheat-free" does not mean "gluten-free".
Alcohol infused fruitcakes vary in flavor as much as they do in color and attitude.
Try spiced rum, buttered rum, Cointreau, gluten-free whiskey, gluten-free bourbon, cognac and hot toddy fruitcakes.
To make gluten free fruit cake corn-free avoid corn based liquors and substitute dried fruits for commercially candied fruit mixes, which are drowning in high fructose corn syrup.
For the best flavor and nutrition, use organic ingredients whenever possible.
Gluten Free Fruit Cake Tips & Tricks
Old-Time Gluten Free Fruit Cake is a deliciously versatile recipe.
If you prefer the traditional commercial candied fruit mix, by all means use it.
Just remember to substitute equal weight for fruits and nuts; for example, if you don't like raisins, substitute an equal weight of your favorite dried fruit, such as dates or figs.
Though dry white wine is the alcohol ingredient indicated in this gluten free fruit cake recipe, gluten-free brandy is a wonderfully flavorful alternative.
Fruit Cake Ingredients:
- 3 cups White Gluten Free Flour Blend
- 2 teaspoons Homemade Gluten-free Baking Powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon grated dried orange peel
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon grated nutmeg
- 1 pound golden raisins
- 1/2 pound dried currants
- 1/2 pound pitted dates, chopped
- 1/2 pound dried pineapple, chopped
- 1/4 pound dried figs, chopped
- 1/4 pound pitted dried cherries
- 2 cups pecan halves
- 4 large eggs
- 1 3/4 cup dark brown sugar, packed
- 1 cup butter, melted
- 3/4 cup orange juice
- 1/4 cup molasses
- 1/4 cup dry white wine
- 2 teaspoons gluten-free brandy flavor extract
Fruit Cake Instructions:
1. Grease bottom and sides of 2, 2 pound (10 x 5 inch) loaf pans with butter.
2. Line bottom and sides of loaf pans with greased brown paper
3. Preheat oven to 275°F.
4. Place a pan filled with hot water in bottom of oven.
5. In a medium mixing bowl, stir together flour, baking powder, cinnamon, salt, dried orange peel, allspice, cloves and nutmeg, and then set aside.
6. In a medium mixing bowl, stir together raisins, currants, dates, pineapple, figs, cherries and pecans, and then set aside.
7. In a large mixing bowl, beat eggs until frothy.
8. Add brown sugar and beat until mixture is light and fluffy.
9. Add melted butter, orange juice, molasses, white wine and brandy extract, and then beat until well blended.
10. Add flour mixture and beat for 3 minutes at high speed, scraping sides of bowl occasionally.
11. Stir in fruit and nut mixture.
12. Spread batter evenly into prepared loaf pans; pans will be almost full.
13. Bake for 2 1/2 to 3 hours or until toothpick inserted in center comes out clean.
14. If needed, cover with foil about half way through baking time to prevent excess brown.
15. Cool completely before removing from loaf pans; gluten free fruit cakes are fragile; handle with care.
16. Carefully peel away brown paper.
17. Wrap fruit cakes in wine dampened cheesecloth
18. Over-wrap with plastic wrap or foil.
19. Let “keep” in the refrigerator for 3 to 4 weeks so flavors blend and mellow.
20. Re-moisten cheese cloth with wine as needed, about once per week while fruit cakes ripen.
21. To finish fruit cakes, brush tops and sides of fruit cakes with glaze.
22. Decorate tops with pecan halves, dried whole pitted cherries and dried pineapple pieces.
23. Let glaze dry.
24. Apply a second coat of glaze, brushing tops of decorations as well.
25. Let glaze dry.
26. To serve, slice thin using a serratedbread knife.
- 1 cup cold water
- 1 cup granulated white sugar
- 2 teaspoons gluten-free brandy flavor extract
1. In a small saucepan stir together water, sugar and brandy extract.
2. Bring to a boil, and then reduce heat to a simmer; stirring constantly so syrup doesn't scorch.
3. Simmer for 3 minutes.
4. Remove from heat and cool to room temperature.
5. Pour into a glass jar and keep in a cool, dark place until ready to use.
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