Let’s just clear the elephant outta the room right now – we all know that the lowly fruitcake is the butt of Christmas jokes everywhere – often re-gifted and never intentionally duplicated, LOL.
But . . . some of us truly love a well done fruitcake. I’m talking the type that is heavy with real fruit – not the candied variety where every molecule of real fruit has been replaced by the sugar used to candy it – but a cake that’s filled with lucious dried fruits and nuts.
So this cake was enjoyed over the holiday – and loved by GF and non-GF foodies alike; as one family member put it – it’s just a good cake – no GF preface required. But for those of us who are eating GF, it’s wonderful to know that we can now indulge in this delicious variety of cake. I’m sure there are several different variations that could be made – I’ll be making this again in the next week or two I think because it was such a huge hit. The recipe made one smaller bread sized loaf and a bundt size springform loaf. (I neglected to take a photo of the larger size before we devoured it – so unfortunately you’ll have to imagine it!)
1 cup butter
1.5 cups sugar
2 teaspoons lemon extract
2 teaspoons vanilla extract
6 large eggs (separated)
2 cups gluten-free all purpose baking mix (your favorite – mine includes rice, sorghum and tapioca flours along with xanthan gum and baking soda).
1 Tablespoon baking powder
1 teaspoon salt
1 cup milk (I used Lactaid; could be made with Coconut or Almond I’m sure)
2 cups chopped pecans
2 cups dried chopped apricots
1 cup dried chopped pineapple
1 cup dried tart cherries
1 cup raisins
1/4 cup rum to drizzle on top
Cream butter, sugar and flavor extracts. Separate eggs, adding yolks to butter mixture. I use my large stand mixer and mix until fluffy.
In a separate bowl, I combined my commercially prepared all-purpose baking mix (it included xanthan gum and baking soda), but I added baking powder and salt. Once mixed, add it slowly into the butter mixture until incorporated. Add the milk to the mixture as well. At this point, stir in half the fruit/nut mixture.
Next, whip the six egg whites until they form firm peaks. Fold the egg whites into the batter with a spatula, then add the remaining fruit/nuts.
Pour batter into prepared pans (I greased my 9″ springform pan with the hole in the center – bundt style and a 8″x4″ bread pan).
Baked at 325 degrees for 75 minutes for the smaller pan and 90 minutes for the bundt pan.
Once cooled (about an hour) I drizzled a little rum on each cake.