Name: Gluten-Free Fruitcake
Prep time: 40 min
Cook time: 40 min
Yield: 12
Ingredients: Raisins - ¼ cup; Golden raisins - ¼ cup; Dried cranberries - ¼ cup; Dried Cherries - ¼ cup; Spiced rum - 5 ½ fluid ounces; Orange, zested and juiced - 1; Brown rice flour - ½ cup; Almond meal - ½ cup; Potato starch - ⅓ cup; Tapioca starch - ¼ cup; Ground cinnamon - 1 teaspoon; Ground nutmeg - ½ teaspoon; Ground cloves - ¼ teaspoon; Ground cardamom - ¼ teaspoon; Ground ginger - ¼ teaspoon; Baking powder - 1 teaspoon; Dates, pitted and chopped - 6; Large dried figs, chopped - 2; Candied mixed fruit, chopped - ¼ cup; Butter, at room temperature - ⅔ cup; Raw cane sugar - ½ cup; Vanilla extract - 1 teaspoon; Eggs, at room temperature - 2; Unsweetened applesauce - ½ cup; Whole raw hazelnuts - ¼ cup; Raw walnut halves - ¼ cup; Raw pecan halves - ¼ cup; Raw whole almonds - ¼ cup; Candied mixed fruit slices - 1 ounce; Cherry brandy liqueur - 3 tablespoons

Ingredients for - Gluten-Free Fruitcake

1. Raisins ¼ cup

2. Golden raisins ¼ cup

3. Dried cranberries ¼ cup

4. Dried Cherries ¼ cup

5. Spiced rum 5 ½ fluid ounces

6. Orange, zested and juiced 1

7. Brown rice flour ½ cup

8. Almond meal ½ cup

9. Potato starch ⅓ cup

10. Tapioca starch ¼ cup

11. Ground cinnamon 1 teaspoon

12. Ground nutmeg ½ teaspoon

13. Ground cloves ¼ teaspoon

14. Ground cardamom ¼ teaspoon

15. Ground ginger ¼ teaspoon

16. Baking powder 1 teaspoon

17. Dates, pitted and chopped 6

18. Large dried figs, chopped 2

19. Candied mixed fruit, chopped ¼ cup

20. Butter, at room temperature ⅔ cup

21. Raw cane sugar ½ cup

22. Vanilla extract 1 teaspoon

23. Eggs, at room temperature 2

24. Unsweetened applesauce ½ cup

25. Whole raw hazelnuts ¼ cup

26. Raw walnut halves ¼ cup

27. Raw pecan halves ¼ cup

28. Raw whole almonds ¼ cup

29. Candied mixed fruit slices 1 ounce

30. Cherry brandy liqueur 3 tablespoons

How to cook deliciously - Gluten-Free Fruitcake

1 . Stage

Put raisins, golden raisins, cranberries, and cherries in a bowl. Pour rum and orange juice over dried fruit. Set aside.

2 . Stage

Preheat the oven to 325 degrees F (165 degrees C). Butter a 9x5-inch loaf pan.

3 . Stage

Whisk brown rice flour, almond meal, potato and tapioca starches, cinnamon, nutmeg, cloves, cardamom, and ginger together in a bowl. Set aside 3 tablespoons of this mixture. Add baking powder to remaining larger portion; mix well.

4 . Stage

Combine orange zest, dates, figs, and 1/4 cup candied mixed fruit in a bowl. Sprinkle in 2 tablespoons reserved flour mixture and toss to coat.

5 . Stage

Beat butter and sugar together with an electric mixer until creamy. Mix in vanilla. Add eggs, one at a time, beating well after each addition. Mix in applesauce.

6 . Stage

Drain dried fruit, reserving soaking liquid. Add drained fruit to date mixture and toss with remaining 1 tablespoon reserved flour mixture.

7 . Stage

Mix soaking liquid into butter mixture. Gradually add flour mixture, stirring just until combined; do not overmix. Fold in hazelnuts, walnut halves, and pecan halves.

8 . Stage

Pour batter into the prepared loaf pan. Decorate top with almonds and candied fruit slices.

9 . Stage

Bake in the preheated oven for 1 hour. Reduce oven temperature to 290 degrees F (145 degrees C). Continue baking until browned on top and a toothpick inserted into the center comes out clean, about 30 minutes more.

10 . Stage

Remove from the oven and let cool for at least 15 minutes before removing from the pan. Brush cherry brandy on top. Let cake rest 24 hours for best results.