Soaking dried fruit in the alcohol of your choice - I like Southern Comfort - makes ALL the difference. This Gluten-Free fruitcake recipe is fabulous!
Cuisine Gluten-free, Holiday
Keyword Beyond Flour Book, Cake, Christmas, fruitcake, gluten-free, gluten-free fruitcake, glutenfree, Holiday, The Spirited Baker Book
Prep Time 20minutes
Cook Time 1hour45minutes
Soaking Time 2days
Total Time 2days2hours5minutes
Author Marie Porter
8 inch cake pan
2 ¾cupmixed dried fruits
⅔cupSouthern Comfort **
Finely grated zest of 1 lemon
Finely grated zest of 1 orange
½cupLight Buckwheat Flour
¼ cupSorghum Flour
¼ cupCoconut Flour
1 ½tspBaking Powder
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 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 evening over the top of the cake.
Allow to cool fully before removing from pan.
** If you’re not a fan of Southern Comfort, use Jack Daniels, Rum, or Brandy.