|Yesterday, I blogged my brand new, AMAZING recipe for Gluten-free fruitcake cookies. Today, I have a sister recipe to it!
Forget everything you’ve heard about fruitcake, and about gluten free baking. This is a gorgeous, extremely tasty fruitcake that will be loved by all – fans of regular fruitcake, fruitcake haters, people with gluten allergies, and even those who aren’t restricted to gluten free.
This cake has a wonderful texture – you’d never know it was gluten free. Trust me – I’m the BIGGEST snob about gluten free baked goods!
This cake, though? I’d eat this for breakfast, in addition to as a snack, or dessert. I’ll be making variations of this throughout the year, to satisfy any urge for baked goods. This is WAY too good to be designated JUST a holiday thing!
We used a mix of raisins, cranberries, cherries, apricots, and pineapple, but you can use a combination of whatever dried fruit you love. It is boozed up with Southern Comfort, which works SO well with the fruit flavors, in my opinion.
For a HUGE variety of dried fruits, there’s no beating Nuts Online. Apples, blackberries, cantaloupe – so much variety! Just go for the more natural, chewy type dried fruit. Banana chips, freeze dried, etc won’t work as well.
Gluten Free Fruitcake
2 3/4 cup mixed dried fruits *
2/3 cup Southern Comfort **
1/2 cup butter
3/4 cup sugar
3 large eggs, separated
1 tsp vanilla extract
Finely grated zest of 1 lemon
Finely grated zest of 1 orange
1 cup gluten-free all purpose flour blend
1 1/2 tsp baking powder
1/2 teaspoon salt
1/2 cup milk
1 cup chopped pecans
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 cookie 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 flour, baking powder, 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 evening over the top of the cake. Allow to cool fully before removing from pan.
* Although I’ve been a happy repeat customer for years, I am required by FTC law to disclose: Nuts Online actually gifted me a few ingredients for the development of some recipes several months ago. I would never in a million years recommend a company that I wasn’t thrilled with. It was my history as a BIG FAN of theirs, that prompted me to work with them in this manner in the first place. I receive no compensation for this endorsement – I just love em!
** If you’re not a fan of Southern Comfort, use Jack Daniels, Rum, or Brandy.
|Interested in boozy culinary experiments? You’ll LOVE my first cookbook, The Spirited Baker!
Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.
To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here, or digital edition here.
|Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!
How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.
|Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!
Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.