Light Christmas Fruitcake (gluten free)
This is an easy recipe made with store bought mixed fruit and peel. Serious cooks start making fruitcake in October to allow a full 6 weeks of brushing it with brandy. Light fruitcakes don't even need that aging process so if you've thought about making gluten free fruitcake just do it!
Servings 1 loaf
Ingredients
FRUIT MIXTURE
- 1 cup mixed candied fruit
- 1 cup mixed candied peel
- 1 cup sultana raisins
- 1 cup golden raisins
- ¼ cup brandy* (first amount)
STEP 2 - Fruit Mixture
- ½ cup slivered almonds
- ½ cup chopped walnuts or pecans
- ¼ cup EGFG gluten free flour blend** (first amount)
BATTER
- ¼ cup butter
- ½ cup brown sugar
- 6 tablespoon white sugar
- 3 eggs
- ½ teaspoon vanilla
- ¼ teaspoon almond extract***
- ¾ cup EGFG gluten free flour blend** (second amount)
- ¼ teaspoon baking soda
- ¼ tsp each cinnamon, allspice and nutmeg
- 1 teaspoon xanthan gum
AGING FRUITCAKE
- brandy* (second amount)
Instructions
ADVANCE PREP
- Line a standard loaf pan (or 4 mini loaf pans) with parchment paper.
- Set one oven rack to the bottom of the oven and choose a large baking pan to create a water bath. Prepare water to boil.
FRUIT/NUT MIXTURE
- Combine candied fruit and raisins in a large bowl. Pour brandy over top, stir and let stand 2 hours or overnight.
- Add nuts to fruit mixture. Sprinkle flour on top (first amount) and toss to combine.
MAKING BATTER
- Cream butter and sugars together in large bowl of a stand mixer.
- Add eggs one at a time mixing after each one.
- Add vanilla and almond extracts with the last egg.
- In a medium bowl whisk together flour (second amount), soda, spices and xanthan gum. Add to mixer bowl along with fruit/nut mixture and mix to combine well.
COOKING FRUITCAKE
- Preheat oven to 275°F and boil water for water bath.
- Spoon batter into prepared pan(s) and place in oven.
- Pour boiling water into baking pan right in the oven. Bake 2½ hours for mini loaves or 3 hours for a standard size loaf pan.
- Remove to wire rack and cool for about 10 minutes. Remove from pan and cool completely, about 30 minutes.
AGING FRUITCAKE
- Once cool, wrap in cheesecloth and set into an airtight container. Generously soak the cheesecloth by brushing all sides with brandy (or at least the top and bottom). Close the container and repeat weekly for 1 to 3 months. No need to unwrap the cake, just soak the cheesecloth.
- Alternately, wrap cake in plastic wrap and store in airtight container. Unwrap to brush with brandy every 2-3 days for 1-3 months.
- Slide and serve fruitcake or wrap for an edible holiday gift.
Notes
*Alcohol: Use any light coloured liquor like brandy, whiskey, bourbon, rum or even Grand Marnier.
**EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour (makes ~8 cups)
***Almond extract: If I didn't have a 20 year old bottle of almond extract in my cupboard I might have skipped it. I can't say it's an essential ingredient so you'll have to decide.
Greasing vs lining pans: Greasing pans is more of a habit for me but that leaves a risk that the top of the loaf may stick to the bottom of the pan. Lining pan with parchment will ensure a smooth top to your fruitcake for the best presentation.
