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Rum Dried Fruitcake (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
This recipe comes to us from Nina in Phoenix.
1 ½ cups gluten-free Flour Mix
½ cup Soy Flour
1 teaspoon Xanthan Gum
¼ teaspoon ground cloves
2 teaspoon dried orange peel
1 teaspoon salt
2 teaspoon baking powder
1 teaspoon baking soda
1 cup brown sugar
2 beaten eggs
1/3 cup orange juice
1 cup sour cream or vanilla yogurt
3 tablespoon melted butter
½ cup chopped walnuts
¼ cup butter
½ cup brown sugar
1 cup rum
¼ cup water
½ cup chopped dried apples
½ cup chopped dried apricots
½ cup chopped dried peaches
½ cup chopped dried cherries
½ cup chopped prunes
¼ cup chopped walnuts
½ cup whole fresh or frozen cranberries
FRUIT: In a small saucepan, melt butter with sugar over a medium heat. Add the dried/chopped fruit, rum, and water. Bring to a boil then reduce heat and simmer for 2 to 3 minutes until syrupy. Drain fruit and reserve the syrup. Mix the fruit with the walnuts and whole cranberries. Set aside.
CAKE: Mix together all the dried ingredients and nuts and set aside. In a small bowl, mix together the sour cream (or yogurt) with the butter, then mix in the beaten eggs and orange juice. Mix the dry ingredients into the moist ingredients a little at a time until all are blended together.
FRUITCAKE: Grease and flour and bundt pan. Spoons half of the fruit mixture evenly into the bottom of the pan. Now spoon half of the cake batter over the fruit, making sure to let the batter touch both sides of the pan. Spoon the remaining fruit evenly on top of the batter. Cover this layer of fruit evenly with the remaining batter.
Bake at 350 degrees for 50 minutes. Remove from oven, let set a couple of minutes and then turn over onto a plate. It may be necessary to rescue a few pieces of fruit which stuck to the pan. Reheat the reserved rum/fruit juice. Prick the top of the cake with a toothpick and then spoon about 1/3 - ½ of the fruit/rum juice onto the top and sides of the cake. Save the remaining juice for drizzling over individual cake slices. The individual juice drizzled slices may be served with a dollop of whipped cream.
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