Gluten-Free Nut Fruitcake Gluten-Free Nut Fruitcake

Author: Canadian Living

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 : Canadian Living Magazine



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.)

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
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Gluten-Free Nut Fruitcake