A lighter texture with the same holiday fruitcake flavour is sure to please guests looking for a gluten-free alternative to traditional fruitcake.
- Portion size 20 servings
- Credits : Holiday Celebrations: 2007
MethodLine 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.)
Nutritional facts Per each of 20 servings: about
- Sodium 138 mg
- Protein 3 g
- Calories 200.0
- Total fat 10 g
- Cholesterol 40 mg
- Saturated fat 4 g
- Total carbohydrate 27 g
- Iron 6.0
- Folate 4.0
- Calcium 3.0
- Vitamin A 7.0
- Vitamin C 2.0