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!).
1 cup butter or non-dairy alternative(e.g. Earth BalanceButtery Sticks)
2 cups granulated cane sugar
Â¼ 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 Â¾ 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 ....
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.