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.
- 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
- 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!
“Because gluten-free doesn’t have to taste bad.”