* Exported from MasterCook *
Fruitcake, Gluten-Free
Recipe By : King Arthur Baking
Serving Size : 32 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fruit Holidays
Nuts Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Fruit
1 1/2 cups pineapple -- diced dried, (213g)
1 1/2 cups raisins -- golden or regular, (255g)
1 cup apricots -- diced dried, (128g)
1 1/2 cups chopped dates -- (223g)
1 cup candied red cherries -- heaping, (170g)
1/3 cup crystallized ginger -- diced, optional, (64g)
3/4 cup rum -- brandy, apple juice, or cranberry juice, (170g)
Batter
16 tablespoons unsalted butter -- room temp (65F min) (227g)
2 cups dark brown sugar -- packed, (425g)
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1 teaspoon baking powder
4 large eggs -- at room temperature
3 cups Gluten-Free Measure for Measure Flour -- (361g)
2 tablespoons unsweetened cocoa -- optional, for color, (11g)
1/4 cup boiled cider -- golden syrup, or dark corn
syrup, (85g)
1/2 cup apple juice -- cranberry juice or water, (113g)
2 cups nuts -- toasted, chopped, (almonds, pecans,
or walnuts), (227g)
Topping,glaze: optional
rum -- brandy, simple syrup, vanilla syrup,
or ginger syrup
If you enjoy fruitcake you'll love this version, packed with
delicious dried fruits (and nary a candied peel in sight). And if you
think you don't like fruitcake? Give this one a try; we're quite sure
it'll change your mind!
We know you'll love this gluten-free version of our Everyone's
Favorite Fruitcake recipe, a long-time favorite here on our site.
Substituting Gluten-Free Measure for Measure Flour for the flour in
that original yields a moist, dense, fruit-filled holiday cake that's
sure to be a hit with friends and family following a gluten-free
diet. Enjoy!
PREP: 30 mins
BAKE:1:10 to 2:25
TOTAL: 2:40
YIELD: 36 small cakes; 2 large loaves; or anything in between
To prepare the fruit: Combine the fruit with the liquid of your
choice in a non-reactive bowl; cover and let rest overnight. Too
impatient to wait until tomorrow? Microwave everything for 1 minute
(or until it's very hot), cover, and let rest 1 hour.
Preheat the oven to 300F. This recipe makes enough batter for ONE
(not all!) of the following: 3 dozen individual (muffin pan) cakes;
16 mini loaves (about 3 3/4" x 2 1/2"); 6 to 8 medium loaves (about
3" x 5"); or 2 standard 9" x 5" loaves. Choose your pans (or
combinations), and lightly grease them. If you're making muffin-size
cakes in a standard muffin pan, line the pan with muffin papers, and
lightly grease the papers.
To make the batter: Place the butter and sugar in a large bowl (at
least 6-quart), and beat together until well combined.
Beat in the salt, spices, and baking powder.
Beat in the eggs one at a time, scraping the bowl after each addition.
In a separate bowl whisk together the flour and cocoa.
Add the flour mixture and the syrup (or boiled cider) to the mixture
in the bowl, beating gently to combine.
Stir in the juice or water, then the fruit with any collected liquid,
and the nuts. Scrape the bottom and sides of the bowl, and stir until
everything is well combined.
Spoon the batter into the pans, filling them about 3/4 full.
To bake the cakes: Bake the cakes on the middle shelf of the oven, as
follows: about 70 minutes for the individual cakes; 75 to 85 minutes
for the small loaves; 85 minutes for the medium loaves, and 2 hours +
20 to 25 minutes for the 9" x 5" loaves. The cakes are done when a
toothpick or cake tester inserted into the center comes out clean.
Remove the cakes from the oven. Fruitcake can remain in its pan for
storage, if desired. Or carefully remove cake from the pan after
about 5 minutes, loosening its edges first.
Brush the warm cake with rum or brandy. Or simple syrup, or flavored
simple syrup (vanilla, rum-flavored, etc.). If you like just a hint
of rum or brandy flavor, add 1 tablespoon of liquor to 3/4 cup
vanilla syrup or simple syrup, and brush this mixture on the cakes.
When the cakes are completely cool, wrap them tightly in plastic
wrap, and store at room temperature for up to 6 to 8 weeks. For added
moistness, unwrap and brush the cakes with additional syrup every
couple of weeks or so.
Tips: Do you HAVE to brush the cakes with alcohol or syrup? Well, it
does keep them moist for weeks. But if you want to leave them
"un-brushed," understanding they won't stay moist long-term, that's just fine.
If you've made the small, muffin-sized cakes, it helps to put them
all in a large plastic container with a snap-on lid; or into a sealed
plastic bag, both to help keep them moist, and to be able to move 3
dozen cakes around without a fuss.
This recipe can also fill two tea loaf pans. Divide the batter among
two lightly greased tea loaf pans, or bake one after the other if you
only have one tea loaf pan (if you have a kitchen scale, half the
batter will weigh about 1,588g). Bake the cakes for 2 hours to 2
hours and 10 minutes, or until a cake tester or toothpick inserted
into the center comes out clean. Yield: 2 loaf cakes.
While we like the flavors provided by the different fruits listed
above, fruitcake can be a bit of a blank canvas for whatever dried
and/or candied fruits are your favorites. We've had great success
using a mixture of our fruitcake fruit blend, candied lemon peel,
candied orange peel, and mini diced ginger.
Cal 300, Fat 11g, Carb 44g, Sod 110mg, Fiber 3g, Pro 3g
S(Internet address):
https://www.kingarthurbaking.com/recipes/gluten-free-fruitcake-recipe
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 290 Calories; 12g Fat (36.3%
calories from fat); 4g Protein; 42g Carbohydrate; 3g Dietary Fiber;
42mg Cholesterol; 104mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2
Lean Meat; 1 Fruit; 2 Fat; 1 Other Carbohydrates.
NOTES : 2020 - 1202