These gluten free Fruitcake Squares have a buttery shortbread crust, candied fruit and sweetened condensed milk; everything you could want in one bite. Once you've had these you won't bother with traditional fruitcake. (Sorry mom.)
You don't have to be new to gluten free to have a list of traditional family recipes waiting to be remade. What you learn with each recipe can be applied to the next so pick one and get started. After many years you can see my efforts from cookies to cakes and pies. Check out this category, Recipe Roundup Posts.
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Ingredients
Decadent treats require decadent ingredients.
- Butter & sugar - The perfect combination to make anything called a treat.
- EGFG gluten free flour blend (sweet rice flour, potato starch, sorghum flour, millet flour) - It's always a win when an old recipe can be remade with my everyday flour blend. That makes this recipe a win!
- Xanthan gum - This is the glue that adds structure to gluten free baking. It's expensive but used in tiny amounts. Just buy it!
- Candied mixed fruit & candied mixed peel - This is the fruit that goes into traditional fruitcake. Although my sister and I text each other about this every single year, it is found in the baking aisle during the holiday season.
- Sweetened condensed milk - The magic ingredient (it says so on the label) that makes decadent treats. I only use it for holiday recipes and it has always been gluten free.
- Sliced almonds - They lend a crunch to these squares and a pleasant toasted taste.
See recipe card for exact amounts.
Instructions
There are a few instructions I had to change from the gluten filled version to make this recipe work. If you were a baker before you started gluten-free, don't miss these adjustments.
- Move up the oven rack to avoid over browning on the bottom.
- Add xanthan for structure.
- Prebake the crust slightly so it can hold up the toppings.
Substitutions
EGFG gluten free flour blend - If for any reason you can't use my everyday blend, work at finding a substitute. It takes trial and error but once you have a reliable blend, that works in most of your baking, it's a game changer. Just don't try and make it work in every recipe.
Xanthan gum - The best substitute for xanthan is guar gum. Use it in equal amounts in any recipe calling for xanthan gum.
Sliced Almonds - Substitute with slivered almonds if you like. Either way the almonds make it difficult to cut into perfect squares, but the taste is important to this recipe.
Variations
This is a holiday recipe I've been making for decades. I don't have any variations for it.
If you have a favourite crust recipe for other squares you could try that as a variation. Experi-baking, as podcaster Sue Jennett calls it, takes time and money. If you have the right mindset, and people waiting to eat your almost perfect baking, it's worth the effort in the long run.
Get The Tools
The most common sizes for baking are 8-inch square, 9-inch square and a 9 x 13-inch pan. Metal pans with straight sides and sharp corners are best for baking. To confirm the size of the pans you have flip them upside down and it should be stamped in the bottom of the pan.
Use the right pan for every recipe. An extra inch either way will affect almost any recipe. Using a glass pan instead of a metal one will affect the cooking time. There are many variables in baking so use the tips and tricks as you go and expect great results.
Storage
Pack these squares into single layer holiday tins for giving or taking to any event. Keep them in the fridge or in Canada, outside on the deck. I don't intentionally freeze them but it's okay if they do. They keep for 2 weeks but I've had a few leftovers many days after that.
Top Tip for Holiday Baking
Cut these into small squares. To make them as close to perfect as possible I use a ruler. Lay a ruler on top of the squares and make cut marks at 1½ inches intervals in one direction. Repeat at the opposite end of the brownie so your line will be straight. Using a hot knife make all the cuts in one direction. Repeat in the opposite direction. There is typically one edge with pieces that are a bit smaller. They're for taste testing or giving as Factory Seconds.
Gluten Free Fruitcake Squares
Ingredients
Bottom Layer
- 1 cup butter
- ⅔ cup sugar
- 350 grams EGFG gluten free flour blend* (2 cups)
- ½ teaspoon xanthan gum
Toppings
- 250 grams candied mixed fruit (1 cup)
- 250 grams candied mixed peel (1 cup)
- 1 can sweetened condensed milk (300 ml/10 oz)
- 100 grams sliced almonds (1 cup)
Instructions
Bottom Layer
- Line a 9 x 13-inch baking pan with parchment. Move oven rack to center position and preheat to 375°F.
- In a stand mixer cream butter and sugar together on high speed, about 3 minutes.
- Whisk flour blend and xanthan gum to combine.
- With mixer on low speed, slowly add flour in large spoonfuls. Mix until uniformly combined. It will look dry and crumbly.
- Press into prepared baking pan smoothing the top with the bottom of a measuring cup or a smaller baking pan. Bake 12 minutes.
- Turn oven down to 325℉ while completing the next steps.
Toppings
- Sprinkle candied peel evenly over the partially cooked crust. Repeat with candied mixed fruit.
- Pour wide ribbons of sweetened condensed milk over the entire surface being sure to go right to the edges and corners.
- Sprinkle with sliced almonds.
- Bake for another 25-30 minutes until bubbly and lightly browned around the edges. Cool completely. before cutting. Bars are always easiest to cut when cold.
- Use parchment paper to transfer squares onto a cutting board. Use a ruler to cut 1½-inch squares, six across then nine on the long side. See NOTES below for tips.
Notes
Nutrition
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