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5 from 3 votes

Gluten-Free Fruitcake

Soaking dried fruit in the alcohol of your choice - I like Southern Comfort - makes ALL the difference. This Gluten-Free fruitcake recipe is fabulous!
Prep Time20 minutes
Cook Time1 hour 45 minutes
Soaking Time2 days
Total Time2 days 2 hours 5 minutes
Course: Dessert
Cuisine: Gluten-free, Holiday
Servings: 10 people
Calories: 326kcal
Author: admin

Equipment

  • 8 inch cake pan

Ingredients

  • 2 ¾ cup mixed dried fruits
  • cup Southern Comfort **
  • ½ cup butter
  • ¾ cup sugar
  • 3 large eggs separated
  • 1 teaspoon vanilla extract
  • Finely grated zest of 1 lemon
  • Finely grated zest of 1 orange
  • ½ cup Light Buckwheat Flour
  • ¼ cup Sorghum Flour
  • ¼ cup Coconut Flour
  • 1 ½ teaspoon Baking Powder
  • ½ teaspoon salt
  • ¾ teaspoon Xanthan Gum
  • ½ cup milk
  • 1 cup chopped pecans

Instructions

  • A day or two before baking the fruitcake, chop dried fruits into pieces, mix in Southern Comfort, and cover.
  • When ready to make the fruitcake, Preheat oven to 325F. Spray an 8″ round cake pan (spring form pan works, also), and then line it with parchment paper.
    I like to cut a round just slightly bigger than the bottom diameter of the pan, centering it, and smoothing the edges slightly up the side of the pan, folding and easing as necessary.
    Then, I cut a “collar” of parchment, about 5″ x 28″. Fold that in half along the length, and then place that – folded side down – around the inside edge of the cake pan.
  • Strain dried fruit mixture, leaving it in your sieve to drain while you prepare the rest of the cake batter. Be sure to reserve the Southern Comfort / fruit syrup that strains out!
  • Cream butter and sugar until light and fluffy.
  • Add egg YOLKS (reserving the whites separately), vanilla, and zests, continue beating until eggs are fully incorporated and mixture is once again smooth and fluffy.
  • In a separate bowl, combine flours, baking powder, xanthan gum, and salt. Add dry ingredients to the butter & sugar mixture, beat gently until well combined.
  • Add milk, continuing to beat until well combined. Add in the strained fruits, mixing once more until well combined. Set aside.
  • In a – very clean – mixing bowl or stand mixer, whip the egg whites on high speed, until stiff peaks form.
  • Gently fold whipped egg whites into the main batter, until all of the “white” disappears. Gently mix in the pecans, just until well distributed.
  • Pour cake batter into prepared cake pan, smooth around the pan to push the parchment paper “collar” against the sides of the pan.
    Gently bang the pan onto a flat surface a few times to knock out any air bubbles.
  • Bake for about an hour and a half – hour and 45 minutes, until a knife poked into the center of the cake comes out clean.
  • While cake is still hot, pour reserved Southern Comfort runoff evenly over the top of the cake.
  • Allow to cool fully before removing from pan.

Video

Notes

** If you’re not a fan of Southern Comfort, use Jack Daniels, Rum, or Brandy.

Nutrition

Calories: 326kcal | Carbohydrates: 28g | Protein: 5g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 75mg | Sodium: 309mg | Potassium: 198mg | Fiber: 4g | Sugar: 16g | Vitamin A: 381IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg