Fruit Cake Gluten -Free Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 pounds raisins
4-5 ounces currants
1 pound deluxe glazed mixed fruit (can use some peel)
1 pound glazed cherries
10-ounce can of crushed pineapple (drain and reserve juice)
¼ teaspoon salt
¼ teaspoon baking soda
2 cups all-purpose gluten-free flour (divided)
½ tablespoon vanilla
½ teaspoon cinnamon
4 ounces soft butter
½ cup white sugar
1 cup brown sugar
4 large eggs
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Directions: |
Directions:Fruit: Wash raisins and currents in warm water. If they are rather dry let them soak for 30 minutes. Drain and dry on a towel.
Mix all fruit and add a ¼ cup of pineapple juice.
Stir well. Add ½ cup flour and stir together to coat fruit.
Batter:
Cream butter with sugar. Add eggs and vanilla and mix well.
In a separate bowl, add 1½ cups of gf flour, baking soda, salt, and cinnamon. Mix well.
Gradually add the flour mixture to the butter mixture to make the batter.
Combine the fruit and batter and mix well. If very stiff add some of the remaining pineapple juice.
The batter should be firm but not dry and should hold the fruit in place.
To prepare pans: grease the pans and line them with heavy brown paper. Then, grease the brown paper and line it with parchment paper.
This recipe makes two medium loaves.
Bake at 300ºF for 30 minutes. Decrease oven temperature to 275ºF for about 2 hours. The cake is baked when it feels firm and is light brown. Use an instant read thermometer to confirm the internal temperature of the cake is 200ºF.
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Personal
Notes: |
Personal
Notes: Can prepare the fruit the day before up to the point where you add the flour.
This recipe is a gluten-free modification of Aunt Ileen's fruit cake. I use a commercial all-purpose gluten-free flour like Robin Hood. You can, of course, use regular all-purpose flour.
The mixture of fruit is a personal preference.
Our family is very fond of cherries.
You can add almonds to this cake if you like, but that is not well received in our family.
If you like a spicier cake, you can add ground cloves or ground allspice (½ teaspoon of each)
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