There’s something truly magical about gathering around the table with loved ones during the holiday season, especially when it includes a delicious homemade treat like our Gluten-Free Fruitcake. This festive cake isn’t just a delight to the taste buds; it’s a symbol of family bonds, shared joy, and creative baking. Imagine the cozy scent of spices filling your kitchen, the beauty of a snowy backdrop through the window, and the warmth of twinkling lights, all coming together to create an unforgettable holiday experience. Let’s dive into making this scrumptious fruitcake that’s both gluten-free and absolutely irresistible!
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 12
Skill Level: Intermediate
Ingredients
- 1 1/2 cups mixed dried fruits (such as raisins, cranberries, and apricots)
- 1/2 cup chopped nuts (walnuts, pecans, or almonds)
- 1/2 cup orange juice (for soaking dried fruits)
- 1 3/4 cups gluten-free all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 2 tbsp molasses
- 1 tsp vanilla extract
- 1/2 cup milk (dairy or non-dairy)
Instructions
- Preheat your oven to 325°F (165°C). Grease and line a loaf pan or 8-inch round cake pan with parchment paper.
- In a small bowl, combine the dried fruits and nuts. Pour the orange juice over them and let soak for 15 minutes to plump up the fruits.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and cloves.
- In a large mixing bowl, beat the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Mix in the molasses and vanilla extract to the butter-sugar mixture.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
- Fold in the soaked dried fruits and nuts, along with any remaining soaking liquid.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 1 hour and 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the fruitcake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Helpful Tips & Variations
For a simpler version, use a ready-made gluten-free flour blend. To make this recipe vegan, substitute the butter with a plant-based margarine and the eggs with flaxseed eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
Feel free to experiment with different dried fruits and nuts based on your family’s favorites. Pairs beautifully with a hot cup of tea or mulled wine for a perfect holiday treat.
Storage Instructions
Store your gluten-free fruitcake in an airtight container at room temperature for up to a week, or freeze for up to three months. Thaw at room temperature before serving.
Pairings
This fruitcake pairs wonderfully with a spiced latte, hot cocoa, or a refreshing glass of cold milk. For a savory touch, serve alongside a platter of cheeses and charcuterie.
We hope you enjoy making and sharing this Gluten-Free Fruitcake with your loved ones! Don’t forget to share your creations on social media using #ZynahzRecipes or tag us on Instagram. We’d love to hear your feedback, so please leave a comment on our website Zynahz. Stay connected by subscribing to our newsletter and following Zynahz on all our social media channels for the latest updates and recipes.
