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    Jules Shepard

    Fruitcake (Gluten-Free)

    Jules Shepard
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    Reviewed and edited by a celiac disease expert.

    Gluten, dairy and soy free, this delicious fruitcake is even quick (as fruitcakes go!) to make. This fruit-filled, delicious cake doesn't need to be "cured" for days or even weeks, so don't be scared away from trying fruitcake this holiday!  My recipe doesn't produce the brick-like product we've all made fun of, but it does make enough for more than one cake, so you'll have enough left over to give away some cakes to friends and neighbors (if you're willing to share!).

    Fruitcake (Gluten-Free)Ingredients:
    1 cup butter or non-dairy alternative(e.g. Earth BalanceButtery Sticks)
    2 cups granulated cane sugar
    6 eggs
    ¼ cup light rum
    1 Tbs. lime juice
    1 tsp. gluten-free vanilla extract
    1 Tbs. almond extract (optional)
    1 tsp. grated lime zest (approximately1 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 FreeAll Purpose Flour
    1 ½ Tbs. gluten-free bakingpowder
    ½ tsp. ground nutmeg
    ½ tsp. ground allspice
    1 tsp. cinnamon
    1 pinch salt

    Cointreau, Grand Marnier or othercitrus flavored distilled liqueur for brushing on finished cakes

    *Dried/Candied fruit should contain amixture of several fruits such as cherries, cranberries, raisins,sultanas, dates, figs, pineapple, candied citrus peel ....

    Directions:
    Preheat oven to 350F. Oil and dusttwo 9-inch round cake pans or 1 large bundt pan plus 4-6 small loafpans with Jules Gluten Free All Purpose Flour. Setaside.

    In a large mixing bowl, cream togetherthe butter and sugar until light and fluffy. Beat in the eggs andbeat until well mixed. Add in the rum, lime juice, extracts, zestand molasses. Stir in the dried/candied fruits.

    In another bowl, whisk together thedried ingredients: Jules Gluten Free All Purpose Flour,baking powder, spices and salt. Fold into the wet batter just untilintegrated. Pour into prepared pans.

    Bake for 50 minutes in the small loafpans or 60 minutes in larger pans, checking to be sure the cakes arenot burning at the edges though. A knife inserted into the centersshould come out clean. Brush the tops of each cake with citrusflavored liqueur. Cool in the pans for 15 minutes, then turn outonto a wire rack to finish cooling. Wrap cooled cakes in plasticwrap and then foil, if freezing.

     

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  • About Me

    Atop each of Jules Shepard’s free weekly recipe newsletters is her mantra: “Perfecting Gluten-Free Baking, Together.” From her easy-to-read cookbook (“Nearly Normal Cooking for Gluten Free Eating”) to her highly rated reference for making the transition to living gluten free easier (“The First Year: Celiac Disease and Living Gluten Free”), Jules is tireless in the kitchen, at the keyboard and in person in helping people eating gluten free do it with ease, with style and with no compromises.
     
    In the kitchen, she creates recipes for beautiful, tasty gluten-free foods that most people could never tell are gluten free. As a writer, she produces a steady stream of baking tips, living advice, encouragement and insights through magazine articles, her web site (gfJules.com), newsletter, e-books and on sites like celiac.com and others. Jules also maintains a busy schedule of speaking at celiac and gluten-free gatherings, appearing on TV and radio shows, baking industry conventions, as well as teaching classes on the ease and freedom of baking at home.
     
    Her patent-pending all-purpose flour literally has changed lives for families who thought going gluten free meant going without. Thousands read her weekly newsletter, follow her on Twitter and interact with her on FaceBook.  


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