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Wishing all Americans a wonderfully Happy Thanksgiving!Wishing all Americans a wonderfully Happy Thanksgiving!

Old-Time Gluten Free Fruit Cake

Updated November 7, 2017.

Old-Time Gluten Free Fruit Cake

Have you ever heard of gluten free fruit cake with attitude?

Did you know dark fruitcake is also known as black fruitcake?

It’s true!

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

Castle Kitchen

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!

Caution!


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

Gluten Free Dark Fruit Cake, also known as Black Fruit Cake

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.

Important!


To make dairy-free and/or egg-free variations of this recipe, please refer to the Gluten Free Substitutions Chart.

Replacing ingredients indicated in any recipe with a substitute can affect the integrity of the resulting food product.

Get adventurous and use your favorite wine, fruit liqueur, bourbon or other gluten-free liquor, or go non-alcoholic and use fruit juice instead.

For another flavor change-up, substitute toasted walnut halves or butternuts for pecans, or use a mix of exotic dried or candied fruits, such as papaya, mango, or banana.

Dark fruitcake tends to brown too easily; use greased brown paper instead of waxed paper or baking parchment to prevent excess browning.

To prevent dark fruitcake from drying out, place a pan filled with hot water in the bottom of the oven while baking.

Bake dark fruit cake at low temperatures to prevent excess browning and to produce a moist product.

Baking times alter if changing pan sizes; adjust accordingly.

Fruitcake can be baked in cake tins, tube pans, small loaf pans and in muffin tins.

Gluten free fruit cake is a fragile baked good; cool completely before removing it from the loaf pan so it sets up properly.

Fruitcakes take weeks to ripen to fully develop the flavors, so bake them at least a month before you need to serve them.

After a month of mellowing on the refrigerator shelf, gluten-free fruit cake can be frozen.

Glaze cakes near serving time for the freshest, loveliest presentation.

Use a serrated bread knife to cut thin slices using a sawing motion.

Make your fruitcake gourmet by serving with a brandy sauce or hard sauce and have small glass of brandy or port on the side.

Stale fruitcake can be freshened by warming slices in the microwave and serving with one of the sauces mentioned above, or garnish slices with Vanilla Cookie Icing.

For a moister fruitcake, substitute equal amounts of applesauce for orange juice, as indicated in the recipe.

To make nut-free, simply omit the measure of nuts indicated in the recipe.





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Old-Time Gluten Free Fruit Cake


By

Old-Time Gluten Free Fruit Cake


Gluten free fruit cake tastes like festive celebrations!

Prep Time: 30 minutes
Cook Time: 3 hour
Yield: 2 standard loaves

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.

Glaze Ingredients:
- 1 cup cold water
- 1 cup granulated white sugar
- 2 teaspoons gluten-free brandy flavor extract

Glaze Instructions:
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.

Tags:
Gluten-free, Corn-free, Dairy-free, Egg-free, Nut-free, Soy-free, Vegan, Vegetarian




Variations

Metric Measurements--Fruit Cake

Note:  use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools.

Ingredients

  • 750 ml White Gluten Free Flour Blend
  • 10 ml Homemade Gluten Free Baking Powder
  • 10 ml ground cinnamon
  • 5 ml salt
  • 5 ml grated dried orange peel
  • 2.5 ml ground allspice
  • 2.5 ml ground cloves
  • 2.5 ml grated nutmeg
  • 454 grams golden raisins
  • 225 grams dried currants
  • 225 grams pitted dates, chopped
  • 225 grams dried pineapple, chopped
  • 113 grams dried figs, chopped
  • 113 grams pitted dried cherries
  • 500 ml pecan halves
  • 4 large eggs
  • 438 ml cup dark brown sugar, packed
  • 250 ml butter, melted
  • 180 ml orange juice
  • 60 ml molasses
  • 60 ml cup dry white wine
  • 10 ml gluten-free brandy flavor extract

Instructions

  1. Grease bottom and sides of 2, 25 x 15 x 8 cm loaf pans with butter.
  2. Line bottom and sides of loaf pans with greased brown paper.
  3. Preheat oven to 140°C, Gas Mark 1.
  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 serrated bread knife.


Metric Measurements--Glaze

Ingredients

  • 250 ml cold water
  • 250 ml granulated white sugar
  • 10 ml gluten-free brandy flavor extract

Instructions

  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.



More Holiday Recipes You Might Enjoy

Candy Cane Cookies

Gingerbread Cookies

Peppermint Candy Cheesecake

Pfeffernüsse

Sugar Cookies


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