Gluten-Free Nut Fruitcake
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This recipe makes 20 servings
Nutritional Info |
|
|---|---|
| Per each of 20 servings: about | - |
| cal | 200 |
| pro | 3 g |
| total fat | 10 g |
| sat. fat | 4 g |
| carb | 27 g |
| fibre | 2 g |
| chol | 40 mg |
| sodium | 138 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 6 |
| vit A | 7 |
| vit C | 2 |
| folate | 4 |
A lighter texture with the same holiday fruitcake flavour is sure to please guests looking for a gluten-free alternative to traditional fruitcake.
Ingredients
- 3/4 cup chopped dried apricots
- 3/4 cup chopped golden raisins
- 1/2 cup candied orange peel
- 1/2 cup dark raisins
- 1/2 cup chopped dried figs
- 1 cup brandy
- 1 cup gluten-free all-purpose baking flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 pinch ground cloves
- 1 pinch ground allspice
- 1/4 cup chopped toasted walnuts
- 1/4 cup toasted pine nuts
- 1/2 cup butter, softened
- 1/2 cup packed brown sugar
- 3 eggs
- 1/4 tsp salt
Preparation
Line 8-inch (2 L) square metal cake pan with parchment paper; set aside.
In saucepan, combine apricots, golden raisins, orange peel, dark raisins and figs; stir in brandy. Bring to boil; reduce heat and simmer until no liquid remains, 6 to 8 minutes. Cover and let cool, 15 minutes.
In bowl, whisk gluten-free baking flour, baking soda, cinnamon, salt, cloves and allspice; transfer 2 tbsp (25 mL) to small bowl. Set aside remaining mixture.
Add walnuts and pine nuts to flour in small bowl; toss to coat.
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Stir in flour mixture just until combined. Stir in fruit mixture and nut mixture. Scrape into prepared pan, smoothing top.
Bake in centre of 300°F (150°C) oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack. (Make-ahead: Wrap in plastic wrap and store at room temperature for up to 2 days.)
In saucepan, combine apricots, golden raisins, orange peel, dark raisins and figs; stir in brandy. Bring to boil; reduce heat and simmer until no liquid remains, 6 to 8 minutes. Cover and let cool, 15 minutes.
In bowl, whisk gluten-free baking flour, baking soda, cinnamon, salt, cloves and allspice; transfer 2 tbsp (25 mL) to small bowl. Set aside remaining mixture.
Add walnuts and pine nuts to flour in small bowl; toss to coat.
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Stir in flour mixture just until combined. Stir in fruit mixture and nut mixture. Scrape into prepared pan, smoothing top.
Bake in centre of 300°F (150°C) oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack. (Make-ahead: Wrap in plastic wrap and store at room temperature for up to 2 days.)
Source : Holiday Celebrations: 2007
- Keywords : Dessert; Gluten-free; Bake; Make-Ahead; Nuts; Pine Nuts; Apricots; Butter;
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