1 cup butter or non-dairy alternative (e.g. Earth Balance Buttery Sticks)
2 cups granulated cane sugar
¼ cup light rum
1 Tbs. lime juice
1 tsp. gluten-free vanilla extract
1 Tbs. almond extract (optional)
1 tsp. grated lime zest (approximately 1 lime)
2 ¾ cup mixed dried/candied fruit*
½ cup chopped walnuts (optional)
2 cups dry red wine
1 cup molasses or dark agave nectar
3 cups Jules Gluten Free All Purpose Flour
1 ½ Tbs. gluten-free baking powder
½ tsp. ground nutmeg
½ tsp. ground allspice
1 tsp. cinnamon
1 pinch salt
Cointreau, Grand Marnier or other citrus flavored distilled liqueur for brushing on finished cakes
*Dried/Candied fruit should contain a mixture of several fruits such as cherries, cranberries, raisins, sultanas, dates, figs, pineapple, candied citrus peel ....
Preheat oven to 350F. Oil and dust two 9-inch round cake pans or 1 large bundt pan plus 4-6 small loaf pans with Jules Gluten Free All Purpose Flour. Set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs and beat until well mixed. Add in the rum, lime juice, extracts, zest and molasses. Stir in the dried/candied fruits.
In another bowl, whisk together the dried ingredients: Jules Gluten Free All Purpose Flour, baking powder, spices and salt. Fold into the wet batter just until integrated. Pour into prepared pans.
Bake for 50 minutes in the small loaf pans or 60 minutes in larger pans, checking to be sure the cakes are not burning at the edges though. A knife inserted into the centers should come out clean. Brush the tops of each cake with citrus flavored liqueur. Cool in the pans for 15 minutes, then turn out onto a wire rack to finish cooling. Wrap cooled cakes in plastic wrap and then foil, if freezing.