Fruitcake, Gluten-Free Naturally

Naturally Gluten-Free

FREE RANGE FRUITCAKE (DF)

 

INGREDIENTS

 

4-5 cups Sun-Dried Fruit, any variety, diced

(Raisins, Currants, Cranberries, Blueberries, Cherries, Apricots, Mango, Pineapple)

Zest & Juice of One Lemon

Zest & Juice of One Lime

¼ Cup Candied Ginger, chopped

1 Cup Gold Rum

1 Cup Sugar

1 ¼ Sticks DF Butter

1 Cup Lemon/Lime Juice & Apple Juice, combined

¼ Tsp Ground Cloves

¼ Tsp Allspice

1 Tsp Ground Cinnamon

1 Tsp Ground Ginger

1 ¾ Cups GF Cup4cup Flour, any brand

1 ½ Tsp Salt

1 Tsp Baking Soda

1 Tsp Baking Powder

2 Eggs

½ Cup Toasted Pecans, broken

Brandy or Gold Rum for Basting and/or Spritzing

 

DIRECTIONS

Heat oven to 325 degrees

Grease a large glass baking pan

 

In a medium bowl zest the lemon & lime, then squeeze the juice into a one-cup measure. Add just enough apple juice to complete the one cup needed for the cake. In the same bowl combine dried fruits, candied ginger and both zests. In a non-reactive pot combine dried fruits, rum, sugar, DF butter, juice and spices. Bring mixture to a soft boil stirring often, reduce heat and simmer for 5 to 10 minutes. Turn off heat and leave to cool for about an hour.

 

Combine dry ingredients and then add half of the fruit mixture. Bring batter together with a large wooden spoon and then stir in eggs one at a time until completely integrated. Add remaining fruit mixture and combine well, then fold in nuts. Spoon batter into the baking pan and allow batter to sit for 15 minutes before baking.

 

Bake for 1 hour, check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.

 

Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy or rum and allow cooling completely. When cake is completely cooled, seal tightly and set aside. Every 2 to 3 days, feel the cake and if dry, spritz with brandy or rum. The cake's flavor will enhance considerably over the next two weeks.

NOTE: Always read labels carefully

CarolAnne Le Blanc

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