Gluten-Free Nut Fruitcake
A lighter texture with the same holiday fruitcake flavour is sure to please guests looking for a gluten-free alternative to traditional fruitcake.
Servings: 16 to 20
Ingredients:
| 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% |
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3/4 cup (175 mL) each chopped dried apricots and golden raisins
1/2 cup (125 mL) each candied orange peel and dark raisins
1/2 cup (125 mL) chopped dried figs
1 cup (250 mL) brandy
1 cup (250 mL) gluten-free all-purpose baking flour
1 tsp (5 mL) each baking soda and cinnamon
1/4 tsp (1 mL) salt
Pinch each ground cloves and ground allspice
3/4 cup (175 mL) chopped toasted walnuts
1/4 cup (50 mL) toasted pine nuts
1/2 cup (125 mL) butter, softened
1/2 cup (125 mL) packed brown sugar
3 eggs
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
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