A dense gluten-free fruit cake filled with dried nuts and fruits and spiked with spiced rum that just happens to be gluten free. It will change your mind on fruitcakes. No re-gifting here!
Ingredients
- raisins: 0.25 cup
- golden raisins: 0.25 cup
- cranberries: 0.25 cup (dried)
- cherries: 0.25 cup (dried)
- ½ fluid ounces spiced rum: 5 piece
- orange, zested and: 1 piece (juiced)
- brown rice flour: 0.5 cup
- almond meal: 0.5 cup
- potato starch: 0.33333 cup
- tapioca starch: 0.25 cup
- ground cinnamon: 1 tsp
- ground nutmeg: 0.5 tsp
- ground cloves: 0.25 tsp
- ground cardamom: 0.25 tsp
- ground ginger: 0.25 tsp
- baking powder: 1 tsp
- dates, pitted and: 6 piece (chopped)
- figs: 2 piece (chopped, dried)
- candied mixed fruit: 0.25 cup (chopped)
- butter, at room temperature: 0.66667 cup
- raw cane sugar: 0.5 cup
- vanilla extract: 1 tsp
- eggs, at room temperature: 2 piece
- unsweetened applesauce: 0.5 cup
- whole raw hazelnuts: 0.25 cup
- raw walnut halves: 0.25 cup
- raw pecan halves: 0.25 cup
- raw whole almonds: 0.25 cup
- candied mixed fruit slices: 1 oz
- cherry brandy liqueur: 3 Tbsp
Metric Conversion
Stages of cooking
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Put raisins, golden raisins, cranberries, and cherries in a bowl. Pour rum and orange juice over dried fruit. Set aside.
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Preheat the oven to 325 degrees F (165 degrees C). Butter a 9x5-inch loaf pan.
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Whisk brown rice flour, almond meal, potato and tapioca starches, cinnamon, nutmeg, cloves, cardamom, and ginger together in a bowl. Set aside 3 tablespoons of this mixture. Add baking powder to remaining larger portion; mix well.
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Combine orange zest, dates, figs, and 1/4 cup candied mixed fruit in a bowl. Sprinkle in 2 tablespoons reserved flour mixture and toss to coat.
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Beat butter and sugar together with an electric mixer until creamy. Mix in vanilla. Add eggs, one at a time, beating well after each addition. Mix in applesauce.
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Drain dried fruit, reserving soaking liquid. Add drained fruit to date mixture and toss with remaining 1 tablespoon reserved flour mixture.
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Mix soaking liquid into butter mixture. Gradually add flour mixture, stirring just until combined; do not overmix. Fold in hazelnuts, walnut halves, and pecan halves.
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Pour batter into the prepared loaf pan. Decorate top with almonds and candied fruit slices.
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Bake in the preheated oven for 1 hour. Reduce oven temperature to 290 degrees F (145 degrees C). Continue baking until browned on top and a toothpick inserted into the center comes out clean, about 30 minutes more.
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Remove from the oven and let cool for at least 15 minutes before removing from the pan. Brush cherry brandy on top. Let cake rest 24 hours for best results.
