Gluten-Free Fruitcake au Naturel
A moist, gluten-free fruitcake brimming with an assortment of nuts and dried fruits such as dates, apricots, ginger, cherries, and raisins.
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Instructions
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Preheat the oven to 325 F. Butter and line two 7-inch round springform or 9x5-inch loaf pans with parchment or foil, then butter again.
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In a large bowl, cream butter, then gradually add sugar and beat until light and fluffy. Mix in vanilla, lemon extract, and egg yolks until combined.
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Whisk gluten-free flour blend, guar/xanthan gum (if needed), gluten-free baking powder, and salt in a separate bowl.
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Slowly beat the flour mixture into the butter mixture on low. Add milk and beat until combined, then stir in 4 cups of chopped nuts and fruits.
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In another bowl, whip egg whites until stiff peaks form.
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Gradually fold whipped egg whites into the batter, then gently fold in the remaining nuts and fruits.
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Divide batter evenly into prepared pans. Smooth batter with a spatula, cutting to remove air bubbles, and gently tap pans on the counter.
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Bake for about 90 minutes, or until a knife inserted into the center comes out clean.
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Cool cakes on a rack for 1 hour, then carefully remove from pans and discard lining.
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Wrap each cake in a clean cotton towel. Sprinkle each with 2 tablespoons of brandy or rum, then wrap in foil. Store at room temperature, moistening the cloth with brandy or rum every two days until serving.