Gluten Free Christmas Fruit Cake Recipe

Fruit Cake seems to be one of those things that you either love, or you hate. Personally I also find them really hard to bake and not have them dry out, so this year was a double challenge to make the perfect gluten free fruit cake without it drying out. Like most recipes it’s a personal taste on what you’d like to add, obviously if you have a nut allergy you can exclude those. If you like your cake frosted with frosting you can also do that too.

Enjoy!

Ingredients

• 1 cup chopped or sliced mixed candied fruit
• 1 cup chopped pecans
• 1 cup chopped walnuts
• 1 – 2 cups sultana raisins
• 1/2 cup chopped dried apricots
• 1/2 cup chopped dried apples
• 2-1/2 cups Bob’s Red Mill Gluten Free all-purpose flour
• 1 cup soft butter
• 2 cups sugar
• 2 eggs
• 2-1/2 cups applesauce
• 2 teaspoons of rum extract
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice

Preparation:

• In a bowl, combine candied fruit, pecans, walnuts, raisins, apricots, and apples.
• Add 1 cup  of the flour and stir to coat the nuts and fruit.
• In another bowl, cream together your butter and sugar; then add eggs and mix well.
• Add applesauce and rum extract.
• Combine baking soda, cinnamon, salt, nutmeg, cloves, allspice and remaining flour and stir into applesauce mixture.
• Stir fruit mixture in with the applesauce mixture.
• Pour into a greased and floured 10-inch fruitcake pan.
• Bake at 325° for 60-65 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  
• Once it is cooled completely you can ice and serve!

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