World’s Best Fruitcake Ever (gluten free, refined sugar free)

Fruitcake has gotten a bad rep.  Now don’t get me wrong!  I’ve ignored fruitcake most of my life.  I’m personally not a fan of citron or candied fruits.  To me, fruitcake was just the joke of the holidays.  That is, until Barbara’s Fruitcake came on the scene.  Barbara!  Where’ve ya been all my life?!?

A friend of mine watched an episode on the Food Network and they featured Bailey’s Mills Bed & Breakfast, located in Reading, Vermont, where they make and serve Barbara’s delicious fruitcake.  She said that people came from all over to get it – even people who typically hated fruitcake.

So, my friend and I decided we would try the recipe.  My eyes were opened.  I fell in love with this stuff.  We started making mini loaves to give away as gifts.  When the Christmas season would roll around, I’d have friends and family ask, “So, are you making THE FRUITCAKE?”  They loved it.

Of course, this year, I HAD to come up with a way to enjoy it.  I tried making it grain free, but it was an epic failure.  I turned the flop into fruitcake bread pudding just to salvage all the work I did!  My apologies, SCD and GAPS friends, that I couldn’t pull it off – but the gluten free version worked like a charm and since I can tolerate it, happy days are here again!

This fruitcake is made using dried fruits, not candied.  It’s not too sweet, perfect with a cup of tea (or coffee) and my son and I slather it with butter…

Mangia!

Shared on Allergy-Free Wednesdays, Wheat Free Wednesdays, Gluten Free Fridays, and Slightly Indulgent Tuesdays.

5.0 from 2 reviews

World’s Best Fruitcake Ever (gluten free, refined sugar free)
 
Ingredients
  • FRUIT MIXTURE:
  • 6 oz. dried apricots, chopped
  • 6 oz. prunes, chopped
  • 6 oz. Medjool dates, chopped
  • 6 oz. raisins
  • 6 oz. dried cherries
  • ⅓ cup port
  • ⅓ cup Triple Sec
  • 1 tablespoon Brandy
  • ¼ cup apple juice (or any fruit-sweetened juice)
  • 2 tablespoons lemon juice
  • NUTS:
  • 1½ cups pecans, coarsely chopped
  • DRY INGREDIENTS:
  • 2½ cups Bob’s Red Mill Gluten Free Flour Mix
  • ¾ teaspoon xanthan gum
  • 1 tablespoon cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon mace
  • ½ teaspoon cloves
  • 1 teaspoon baking powder
  • 1 cup butter, softened
  • 1 cup coconut palm sugar
  • 5 large eggs

Instructions
  1. In a large bowl, mix together all ingredients listed under “FRUIT MIXTURE” and allow to stand overnight.
  2. Preheat oven to 350F. (If using metal pans as I do, preheat to 325F.)
  3. Prepare 4 mini loaf pans. Grease pans then line long sides and bottoms with parchment paper. (Like I do in Yummy Grain Free Bread.)
  4. Whisk together all dry ingredients (GF flour mix through baking powder).
  5. Cream together butter and coconut palm sugar in a large mixer fitted with a paddle attachment.
  6. Add eggs one at a time, beating until smooth. (Scrape sides down once or twice then beat again.)
  7. Add dry ingredients and mix until well combined.
  8. Add nuts to the fruit mixture and mix well.
  9. Scoop batter into large bowl with fruit and nut mixture. Mix together by hand, folding the batter into the fruit and nuts.
  10. Scoop into prepared loaf pans, filling to the top, and bake 40-45 minutes.
  11. Turn oven down to 300 and bake another 15 minutes. Allow to cool.
  12. Keep refrigerated.

 

Comments Adored

  1. This looks really good. Fruitcake gets such a bad wrap LOL If everybody had a piece of this I think they’d change their mind! We have been having such great recipes at our Gluten Free Fridays parties! I really appreciate you being part of the link up and part of the community! :)

    Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)
    I hope to see you again this week!

    See you next week!

    Cindy from vegetarianmamma.com

  2. That looks lovely! I found you from Gluten Free Friday!

  3. Hi Jen! I’m featuring your Fruitcake on my site’s AFW today. I can’t wait to make it for my family. I”m sure it’ll be a big hit! You can find the feature here, and it has also been pinned & featured on FB:

    http://willingcook.com/allergy-free-wednesdays-holiday-edition-for-december-19-2012/

    Thanks for always sharing with us at AFW!

    • Thank you Michelle! I’m honored to be featured – and of all things to be featured in – FRUITCAKE! I hope your family enjoys it as much as we do. I’ve already made three batches and am wondering if I should make just one more…

      Have a very Merry Christmas

      Jen

  4. Every Christmas I crave fruitcake. I know this is something a lot of people loath but for me it was something I looked forward to. This recipe sounds incredible, way better than the traditional with the candied fruit. I’ll be running out to stock up on the ingredients tomorrow. Thanks

    • Thanks Nancy! My family loves this recipe – thanks to Barbara at Baileys Mills B&B. It’s great with coffee or tea for breakfast or dessert. Let me know if you try and how it went. I hope you enjoy it as much as we do.

    • This recipe was wonderful! Just wondering on your grain free experiment, did you replace the gf flour with almond flour? And if so, which brand? I’m trying to go grain free and it seems like almond flour should work, but hate to waste all those great ingredients.

      • Hey Nancy-

        I did try with almond flour (from Honeyville) but it just didn’t work. It crumbled apart. Believe me, I hated to waste the ingredients too! We’re mostly grain free, but since it was a holiday treat, I decided to allow gluten free flour. I couldn’t taste a difference or notice a difference in texture than the full-on gluten version.

        So glad you enjoyed it!
        Jen

  5. Oh my! Fruitcake!
    Look how you made this one so perfect, Dear!
    I love the output and the presentation.

    Thanks for sharing.

    ~N

  6. I just made this fruitcake on the weekend and it is FANTASTIC!! I love a good, homemade fruit cake, but haven’t been able to enjoy it since going GF about 6 years ago. I followed the recipe closely, but added dried figs, some chopped chocolate and almonds. They cakes turned out exactly like the pictures you posted. I love when that happens!
    Thank you, thank you. Andrea

    • Andrea – You just made my day!!! I feel like I’m almost embarrassed to admit how much I love fruitcake because it’s gotten such a bad reputation over the years, but I love it with the dried fruit. I LOVE figs – but my intestines can’t handle the tiny seeds. :( Sounds great with the chocolate and almonds. So glad you enjoyed the recipe. Thank you for the encouragement.

      XO
      Jen

  7. What are the dimensions of your “mini loaf” pans? This mixture would make a dozen of my mini loaf pans, and the next size up I have, only makes 2.

    • Hey Judy!

      My mini loaf pans are 5 3/4″ by 3 1/4″. The batter is very dense and doesn’t raise a lot, so I fill them near to the top (not quite up to the top to give some room for expansion).

      I hope that helps! Let me know if you try them. If you end up with a dozen loaves, I’d be glad to take a few off your hands… :)
      XO
      Jen

      • I ended up using 4 of my small loaf pans, so they’re not very tall, but …. they are REALLY good. Even with my forgetting the pecans, which I saw on the counter after the pans were in the oven. Then about halfway through the bake I remembered I had some silicone mini loaf pans in the back of the cupboard.
        Worth trying a second time!

  8. Michelle Sears says:

    This looks so delicious. I miss fruitcake, but am unable to try this recipe yet. I am looking forward to it one day.

  9. This looks wonderful—but what could I substitute for the alcohol? Thank you!!

    • Hey Evelyn-

      The alcohol cooks off during baking – but if you want to substitute it, I’d use fruit juices of some kind – either apple, cherry, pineapple, or a combination.

      Enjoy!
      XO
      Jen

  10. I”m vegan and tried this substituting the following for the eggs:
    1/4 cup flax seeds
    1 Tbsp. agar agar flakes
    1 tsp. baking powder
    1/2 cup water
    Heat these ingredients over medium low hear while whisking until mixture thickens to raw egg consistency (the baking powder will foam up like a meringue – don’t allow to boil over). Fold mixture into batter in the place of eggs.
    It came out great!

    • Thank you so much for sharing this, Julia! I’m sure it will help a lot of people.

      Merry Christmas!
      XO
      Jen

    • Yes, thank you for posting this helpful hint for egg sub!! The recipe sounds great by the way! I just ran across it while searching for a fruitcake recipe and can’t wait to try it :)

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